Crispy Chicken Mofongo with Mojo Sauce

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

Golden, crispy chicken thighs served atop creamy plantain mofongo and bright, herby mojo sauce for a perfect Puerto Rican comfort meal. This Puerto Rican-inspired quick recipe, ready in about 50 minutes, pairs boneless skinless chicken thighs, all-purpose flour, garlic powder 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.

Ingredients

• 12 oz boneless skinless chicken thighs
• 1/4 cup all-purpose flour
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 medium green plantains
• 2 tbsp olive oil
• 1/4 cup minced garlic
• 1/4 cup fresh cilantro
• 1/4 cup fresh parsley
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1/4 cup red wine vinegar

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Instructions

1. Step 1: Pat 12 oz boneless skinless chicken thighs dry with paper towels, then season evenly with 1/4 cup all-purpose flour, 1 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Shake off excess flour.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and let rest.
3. Step 3: Peel 4 medium green plantains and cut into 1-inch thick slices. Heat 2 tbsp olive oil in a separate skillet over medium heat. Add plantain slices and cook for 8-10 minutes, turning occasionally, until golden and tender (yielding slightly when pressed).
4. Step 4: While plantains cook, combine 1/4 cup minced garlic, 1/4 cup fresh cilantro, 1/4 cup fresh parsley, 1/4 cup lime juice, 1/4 cup olive oil, 1/4 cup red wine vinegar, 1/4 tsp salt, and 1/4 tsp black pepper in a blender. Blend until smooth and emulsified.
5. Step 5: Mince the cooked plantains with a fork until smooth and sticky. Add 2 tbsp of the prepared mojo sauce and mix until incorporated.
6. Step 6: Slice the rested chicken into 1/2-inch thick strips. Serve mofongo topped with chicken and drizzle with remaining mojo sauce.