Baked Mofongo-Stuffed Chicken Thighs with Garlic Herb Sauce
Oven-baked chicken thighs stuffed with savory mashed plantains (mofongo) and served with a garlic-herb sauce, blending classic Puerto Rican flavors in a comforting dish. This puerto rican-inspired chicken ready in about 60 minutes blends skinless, boneless chicken thighs, medium green plantains, minced, divided garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 6 pieces skinless, boneless chicken thighs
- 2 medium green plantains
- 6 minced, divided garlic cloves
- 4 tbsp, divided olive oil
- 1/4 cup chicken broth
- 2 tbsp chopped fresh parsley
- 1 1/2 tsp, divided salt
- 1 tsp, divided black pepper
- 2 tbsp butter
- 1 tbsp lime juice
Instructions
- Step 1: Preheat oven to 375°F. Peel 2 medium green plantains and cut into 1-inch chunks. Boil in salted water for 12-15 minutes until tender; drain thoroughly.
- Step 2: In a mortar and pestle or food processor, mash the cooked plantains with 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until smooth but still slightly chunky; set aside.
- Step 3: Season 6 skinless, boneless chicken thighs evenly with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
- Step 4: Using a small knife, carefully make a pocket in each chicken thigh without cutting through.
- Step 5: Stuff each pocket with about 3 tbsp of the mashed plantain mofongo mixture, pressing gently to fill.
- Step 6: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add stuffed chicken thighs and sear for 3 minutes per side until golden brown.
- Step 7: Transfer skillet to the preheated oven and bake for 20 minutes until chicken is cooked through (internal temperature 165°F).
- Step 8: Meanwhile, in a small saucepan, melt 2 tbsp butter over medium heat. Add remaining 3 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 9: Stir in 1/4 cup chicken broth, 1 tbsp fresh lime juice, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped fresh parsley; simmer for 4-5 minutes until sauce slightly thickens.
- Step 10: Remove chicken from oven and drizzle with garlic herb sauce before serving. Enjoy warm.
Equipment for this recipe
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Frequently asked questions
How long does Baked Mofongo-Stuffed Chicken Thighs with Garlic Herb Sauce take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Baked Mofongo-Stuffed Chicken Thighs with Garlic Herb Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Baked Mofongo-Stuffed Chicken Thighs with Garlic Herb Sauce?
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 Thighs with Garlic Herb Sauce for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Thighs with Garlic Herb Sauce?
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.
