Mofongo con Pollo

By AislePrompt Editorial · ·

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 developed and reviewed.

Crushed plantains stuffed with tender chicken and garlic, a beloved Puerto Rican side dish with a crispy texture. This Puerto Rican-inspired soup recipe, ready in about 65 minutes, pairs 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.

Prep: 30 min Cook: 35 min Serves 4 Puerto Rican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Return chicken to skillet, add 1 tbsp olive oil, and stir to coat. Cook for 2 more minutes to meld flavors.
  5. 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.
  6. Step 6: Transfer to a serving dish and drizzle with remaining 1 tbsp olive oil. Serve immediately.

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