Baked Mofongo-Stuffed Chicken Pasteles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Plantain dough envelopes a savory filling of shredded chicken and sofrito, baked until golden for a comforting twist on Puerto Rican pastries. This puerto rican-inspired chicken ready in about 55 minutes pairs large, peeled and sliced ripe plantains, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, 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: 30 min Cook: 25 min Serves 8 Puerto Rican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Boil 4 large peeled and sliced plantains in salted water for 10 minutes until tender. Drain, mash until smooth, and stir in 1/2 cup all-purpose flour, 1/4 cup olive oil, and 1/2 tsp salt until a cohesive dough forms.
  2. Step 2: Heat 1/4 cup olive oil in a skillet over medium heat. Add 1/2 cup chopped tomato, 1/4 cup chopped onion, 1/4 cup chopped green bell pepper, and 1 minced garlic clove. Sauté for 5-7 minutes until vegetables soften. Remove from heat.
  3. Step 3: Mix 1/2 cup shredded chicken, the cooked sofrito, 1/4 cup chopped green olives, 1/4 cup chopped pimentos, 1/2 tsp garlic powder, and 1/4 tsp black pepper in a bowl.
  4. Step 4: Divide dough into 8 portions. Flatten each into 4-inch circles. Place 2 tbsp filling in center, fold dough over to form half-moons, and crimp edges to seal.
  5. Step 5: Place seam-side down on parchment-lined baking sheet. Bake at 375°F for 20-25 minutes until golden brown.

Equipment for this recipe

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Frequently asked questions

How long does Baked Mofongo-Stuffed Chicken Pasteles take to make?

Total time is about 55 minutes (30 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Mofongo-Stuffed Chicken Pasteles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Baked Mofongo-Stuffed Chicken Pasteles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Mofongo-Stuffed Chicken Pasteles for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Mofongo-Stuffed Chicken Pasteles?

Puerto Rican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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