Garcia's Spiced Chicken & Plantains

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Juicy chicken thighs with caramelized plantains and smoky spices, honoring common Hispanic surnames. This mexican-inspired one pot (gluten free) ready in about 60 minutes pairs skin-on and bone-in chicken thighs, avocado oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 3.9 (14 ratings) Prep: 20 min Cook: 40 min Serves 4 Mexican cuisine 480 cal/serving

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Ingredients

1.5 lbs, skin-on and bone-in chicken thighs
3 medium, sliced 1/4-inch thick ripe plantains
2 tbsp avocado oil
1.5 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
2 tbsp brown sugar
1, zested and juiced lime
1/2 cup chicken broth
1/4 cup, chopped fresh cilantro

Instructions

Step 1: Pat chicken thighs dry, then rub with 1.5 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, and 1.5 tsp salt. Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering, then add chicken skin-side down and cook for 5 minutes until golden brown, flipping once.
Step 2: Add plantain slices to the skillet, nestling them around the chicken. Sprinkle with 2 tbsp brown sugar and cook for 3 minutes until plantains begin to caramelize on the edges.
Step 3: Pour in 1/2 cup chicken broth, add lime zest, and bring to a simmer. Reduce heat to medium-low, cover, and cook for 25 minutes until chicken reaches 165°F internal temperature.
Step 4: Remove chicken and plantains from the skillet, tenting loosely with foil. Increase heat under the skillet to medium-high and simmer the sauce for 5 minutes until reduced by half and thickened enough to coat the back of a spoon.
Step 5: Stir 1/4 cup chopped cilantro into the reduced sauce, then pour over the chicken and plantains before serving.

Equipment for this recipe

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Frequently asked questions

How long does Garcia's Spiced Chicken & Plantains take to make?

Total time is about 60 minutes (20 min prep + 40 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 Garcia's Spiced Chicken & Plantains?

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 avocado oil from drying out.

Can I substitute ingredients in Garcia's Spiced Chicken & Plantains?

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 Garcia's Spiced Chicken & Plantains 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.

Is Garcia's Spiced Chicken & Plantains gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.