Add in the diced potato and saute for another 2 minutes.
Toss the chicken legs into the pot.
Pull out the chicken out once it's cooked, and pull the meat off the bones.
Drain the plantains, and dry with a paper towel. Fry the plantains until they're golden brown and easily pierced with a knife, about 6-8 minutes.
If the mofongo beings to dry out, add a tablespoon of the chicken soup broth at a time to the mixture, until it is moist, but not soupy.