Mashed Ripe Plantain Mofongo with Herb-Roasted Chicken
Creamy mashed plantains blended with garlic and herbs, served atop perfectly seasoned chicken for a comforting Puerto Rican classic. This puerto rican-inspired chicken (vegetarian option) ready in about 50 minutes pairs medium (about 1.5 lbs) ripe plantains, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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
- 4 medium (about 1.5 lbs) ripe plantains
- 2 tbsp olive oil
- 4 cloves, minced garlic
- 1/4 cup chicken broth
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried oregano
- 4 boneless, skinless (about 1 lb) chicken thighs
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
Instructions
- Step 1: Preheat oven to 400°F. Place chicken thighs in a baking dish, then add 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp paprika; toss to coat evenly.
- Step 2: Roast chicken for 25-30 minutes until golden and cooked through, then set aside.
- Step 3: Place plantain chunks in a pot, cover with water, and bring to a boil. Cook for 15-20 minutes until tender, then drain and return to pot.
- Step 4: Add 2 tbsp olive oil, 4 minced garlic cloves, 1/4 cup chicken broth, 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp dried oregano to the pot; mash until smooth and creamy, adding more broth if needed.
- Step 5: Serve mashed plantain topped with roasted chicken thighs.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mashed Ripe Plantain Mofongo with Herb-Roasted 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 Mashed Ripe Plantain Mofongo with Herb-Roasted 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 olive oil from drying out.
Can I substitute ingredients in Mashed Ripe Plantain Mofongo with Herb-Roasted 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 Mashed Ripe Plantain Mofongo with Herb-Roasted 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.
Is Mashed Ripe Plantain Mofongo with Herb-Roasted Chicken vegetarian option?
Yes — this recipe is tagged vegetarian option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Absolutely wonderful.
