Coconut-Crusted Chicken with Plantain Mash

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

Tender chicken thighs coated in sweet coconut and spices, served atop creamy plantain mash with a vibrant mango salsa. This puerto rican-inspired one pot ready in about 50 minutes pairs chicken thighs, unsweetened shredded coconut, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels. In a shallow dish, mix flour, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Dredge each thigh in the flour mixture, pressing gently to adhere.
  2. Step 2: Heat 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook for 5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
  3. Step 3: While chicken cooks, peel and slice plantains into 1/2-inch thick rounds. Melt 1 tbsp butter in the same skillet over medium heat. Add plantain slices and cook for 8-10 minutes, flipping once, until golden and fork-tender.
  4. Step 4: Mash cooked plantains with 1 tbsp butter until smooth and creamy. Stir in remaining garlic powder and smoked paprika.
  5. Step 5: In a bowl, combine diced mango, red onion, lime juice, and chopped cilantro. Season with salt to taste.
  6. Step 6: Serve chicken atop plantain mash, topped with mango salsa.

Frequently asked questions

How long does Coconut-Crusted Chicken with Plantain Mash take to make?

Total time is about 50 minutes (25 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 Coconut-Crusted Chicken with Plantain Mash?

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 chicken thighs from drying out.

Can I substitute ingredients in Coconut-Crusted Chicken with Plantain Mash?

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 Coconut-Crusted Chicken with Plantain Mash for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Coconut-Crusted Chicken with Plantain Mash?

Puerto Rican one pot 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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