Adobo-Spiced Chicken with Sweet Plantains and Cilantro Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs marinated in smoky adobo, served with caramelized plantains and fragrant rice infused with fresh cilantro. This Puerto Rican-inspired chicken recipe, ready in about 50 minutes, pairs bone-in chicken thighs, adobo seasoning, ripe plantains for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 4 Puerto Rican cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season chicken thighs with 2 tsp adobo seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Let rest 15 minutes while preparing plantains.
  2. Step 2: Slice plantains 1/4 inch thick. Heat 1 tbsp olive oil in a skillet over medium heat. Add plantains and cook 4-5 minutes per side until golden and caramelized, then set aside.
  3. Step 3: In a rice cooker, combine 1 cup rice, 1 1/2 cups chicken broth, and 1/4 cup chopped cilantro. Cook until rice is tender and liquid absorbed, about 18 minutes.
  4. Step 4: Heat remaining 1 tbsp olive oil in a skillet over medium-high. Cook chicken skin-side down for 6-7 minutes until golden, flip, and cook 5 more minutes until internal temperature reaches 165°F.

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