Crisp-Skinned Chicken with Plantains and Mojo

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

Tender chicken thighs achieve golden perfection while cooking alongside sweet plantains and vibrant citrus-herb sauce. This puerto rican-inspired chicken ready in about 35 minutes pairs chicken thighs, olive oil, ripe plantains for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.

★ 4.4 (13 ratings) Prep: 15 min Cook: 20 min Serves 2 Puerto Rican cuisine 420 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 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place chicken skin-side down and cook for 8-10 minutes until golden brown and crispy, flipping once to cook the other side for 5 minutes.
  3. Step 3: Remove chicken and set aside. Peel and slice plantains into 1/2-inch thick rounds. Add 1 tbsp olive oil to the skillet, then cook plantains for 3-4 minutes per side until caramelized and tender.
  4. Step 4: While plantains cook, mince garlic and red onion. Add to the skillet with 1 tbsp oregano, 2 tbsp lime juice, and 1/4 tsp salt. Sauté for 1 minute until fragrant.
  5. Step 5: Return chicken to the skillet, nestling it among plantains. Spoon sauce over chicken and cook for 2 more minutes to meld flavors.

Frequently asked questions

How long does Crisp-Skinned Chicken with Plantains and Mojo take to make?

Total time is about 35 minutes (15 min prep + 20 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 Crisp-Skinned Chicken with Plantains and Mojo?

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 Crisp-Skinned Chicken with Plantains and Mojo?

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 Crisp-Skinned Chicken with Plantains and Mojo for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Crisp-Skinned Chicken with Plantains and Mojo?

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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