Garlic-Infused Mashed Plantains with Pan-Seared Chicken

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Creamy mashed green plantains infused with garlic and topped with golden pan-seared chicken thighs, finished with a hint of Parmesan. This Puerto Rican-inspired chicken recipe, ready in about 40 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 450 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.

Prep: 15 min Cook: 25 min Serves 4 Puerto Rican cuisine 450 cal/serving

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Ingredients

4 large (about 1.5 lbs) green plantains
3 tablespoons olive oil
4 cloves, minced garlic
1/2 cup chicken broth
4 bone-in, skin-on (about 1 lb) chicken thighs
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup, grated Parmesan cheese

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Instructions

Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place 4 chicken thighs, skin-side down, in the skillet and cook for 5 minutes until golden brown; flip and cook for 5 minutes until internal temperature reaches 165°F, then remove and set aside.
Step 2: Add remaining 1 tablespoon olive oil to the skillet, then add 4 minced garlic cloves and sauté for 1 minute until fragrant. Add 4 peeled and sliced 1/2-inch-thick green plantain rounds and 1/2 cup chicken broth, cover, and simmer for 15 minutes until plantains are tender.
Step 3: Remove lid, stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper, then mash plantains with a potato masher until smooth. Return chicken to skillet, top with 1/4 cup grated Parmesan, and cook for 2 minutes until cheese melts and chicken is warmed through.