Creamy Mofongo with Garlic Chicken

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

Tender chicken thighs smothered in a rich garlic and plantain mash, served with vibrant sofrito for an authentic Puerto Rican experience. This puerto rican-inspired chicken ready in about 50 minutes pairs bone-in chicken thighs, adobo seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

★ 4.5 (14 ratings) Prep: 20 min Cook: 30 min Serves 4 Puerto Rican cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels, then season evenly with 1 tbsp adobo seasoning and a pinch of salt.
  2. Step 2: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add chicken skin-side down and cook for 8 minutes until golden, flip, and cook 5 more minutes until internal temperature reaches 165°F.
  3. Step 3: While chicken cooks, peel and slice plantains into 1/2-inch thick rounds. Heat 1/4 cup olive oil in a separate pot, add plantains, and fry for 4 minutes per side until golden and tender.
  4. Step 4: Add minced garlic to the pot with plantains and cook 1 minute until fragrant, then stir in sofrito and cook 2 minutes until oil separates.
  5. Step 5: Return fried plantains to pot, mash with a potato masher until smooth, adding chicken stock to blend. Cook 2 more minutes until creamy.
  6. Step 6: Slice chicken, spoon over mofongo, drizzle with remaining sofrito, and garnish with 1/4 cup chopped cilantro.

Frequently asked questions

How long does Creamy Mofongo with Garlic Chicken take to make?

Total time is about 50 minutes (20 min prep + 30 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 Creamy Mofongo with Garlic Chicken?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Creamy Mofongo with Garlic Chicken?

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 Creamy Mofongo with Garlic Chicken 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 Creamy Mofongo with Garlic Chicken?

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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