Cajero Automático Chicken with Plantain Slices

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

Juicy pan-seared chicken thighs served with caramelized plantains for a balanced, satisfying meal. This Puerto Rican-inspired chicken recipe, ready in about 35 minutes, pairs chicken thighs, avocado oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1.5 lbs, skin-on chicken thighs
• 2 tbsp avocado oil
• 1 medium, thinly sliced onion
• 2, sliced into 1/4-inch rounds green plantains
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 2 tbsp, chopped fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season generously with 1 tsp kosher salt and 1/2 tsp ground cumin.
2. Step 2: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and cook for 10 minutes until golden and crispy, then flip and cook for 6 more minutes.
3. Step 3: Remove chicken and set aside. Add sliced plantains to the skillet with 1/4 cup water, cooking for 5 minutes until edges caramelize. Add onion and cook for 3 minutes until softened.
4. Step 4: Return chicken to the skillet, spooning plantain and onion mixture over top. Squeeze 1 tbsp lime juice over all, then cook for 2 minutes to meld flavors. Garnish with 2 tbsp chopped cilantro before serving.