Garlic Cilantro Mofongo with Chicken

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

Tender chicken simmered in a vibrant garlic-cilantro sauce, served atop creamy mofongo made from fried plantains and fresh herbs. This puerto rican-inspired chicken ready in about 50 minutes pairs green plantains, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

★ 4.3 (11 ratings) Prep: 20 min Cook: 30 min Serves 4 Puerto Rican cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and slice green plantains into 1-inch rounds. Heat 3 tbsp olive oil in a large skillet over medium-high heat, add plantain slices, and fry until golden brown on both sides, about 4-5 minutes per side; set aside.
  2. Step 2: In a small bowl, mix 4 minced garlic cloves, 1/4 cup chopped cilantro, 1/2 tsp salt, and 1/4 tsp black pepper. Mash fried plantains in a bowl with a fork until smooth, then stir in the garlic-cilantro mixture until well combined.
  3. Step 3: Heat 2 tbsp olive oil in a skillet over medium-high heat, add chicken cubes, and cook until golden brown, about 5 minutes. Pour in 1/2 cup chicken broth and 1 tbsp cornstarch mixed with 2 tbsp water; simmer until sauce thickens and coats chicken, about 3 minutes. Stir in 1/2 cup shredded cheese if using until melted.
  4. Step 4: Divide mofongo mixture into 4 portions on plates. Top each portion with chicken and sauce. Serve immediately.

Frequently asked questions

How long does Garlic Cilantro Mofongo with 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 Garlic Cilantro Mofongo with 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 green plantains from drying out.

Can I substitute ingredients in Garlic Cilantro Mofongo with 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 Garlic Cilantro Mofongo with 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 Garlic Cilantro Mofongo with 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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