Mofongo con Pollo
Crushed plantains stuffed with tender chicken and garlic, a beloved Puerto Rican side dish with a crispy texture. This puerto rican-inspired soups ready in about 65 minutes pairs large green plantains, chicken breast, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 2 large green plantains
- 1 1/2 lbs chicken breast
- 6 cloves garlic
- 3 tbsp olive oil
- 1 tsp salt
- 1 stalk celery
- 1 tsp thyme
Instructions
- Step 1: Preheat oven to 400°F (200°C). Peel 2 large green plantains, cut into 1/2-inch thick slices, and arrange on a baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 1 tsp salt, and roast for 25-30 minutes until golden and tender.
- Step 2: While plantains roast, heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1 1/2 lbs boneless chicken breasts, season with 1/2 tsp salt, and cook for 6-8 minutes per side until golden and cooked through. Remove and set aside.
- Step 3: In the same skillet, add 1 minced garlic clove, 1 chopped celery stalk, and 1 tsp thyme. Sauté for 2-3 minutes until softened.
- Step 4: Return chicken to skillet, add 1 tbsp olive oil, and stir to coat. Cook for 2 more minutes to meld flavors.
- Step 5: Mash roasted plantains in a large bowl with a fork until slightly coarse. Add cooked chicken mixture, 2 minced garlic cloves, and 1/2 tsp salt. Mix thoroughly.
- Step 6: Transfer to a serving dish and drizzle with remaining 1 tbsp olive oil. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mofongo con Pollo take to make?
Total time is about 65 minutes (30 min prep + 35 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 Mofongo con Pollo?
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 large green plantains from drying out.
Can I substitute ingredients in Mofongo con Pollo?
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 Mofongo con Pollo 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 Mofongo con Pollo?
Puerto Rican soups 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.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
