Mofongo con Pollo a la Criolla
A comforting Puerto Rican dish featuring mashed plantains with garlic and pork, topped with tender chicken in a savory garlic-herb sauce. Served with a side of sofrito. This puerto rican-inspired one pot ready in about 75 minutes pairs medium Green plantains, Pork shoulder, Chicken thighs 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.
Ingredients
- 4 medium Green plantains
- 12 oz Pork shoulder
- 10 oz Chicken thighs
- 4 Garlic cloves
- 1/2 medium Yellow onion
- 1/4 medium Green bell pepper
- 3 tbsp Olive oil
- 1 cup Chicken broth
- 2 tbsp Cilantro
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Step 1: Peel and slice plantains into 1/2-inch thick rounds. Heat 1 tbsp olive oil in a skillet over medium-high heat and fry plantains until golden brown on both sides, about 3-4 minutes per side; remove and set aside.
- Step 2: Dice pork shoulder into 1-inch cubes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Sear pork in the same skillet for 5 minutes until browned, then set aside.
- Step 3: Finely mince garlic, onion, and bell pepper. Heat remaining 2 tbsp olive oil in a clean skillet over medium heat, add sofrito mixture, and cook for 4 minutes until softened and fragrant.
- Step 4: Add chicken thighs to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 5 minutes per side until golden. Pour in chicken broth, bring to a simmer, and cook for 15 minutes until chicken is tender.
- Step 5: Mash fried plantains in a bowl until smooth. Add 1/2 cup of the chicken cooking liquid and stir until creamy. Serve chicken and sauce over mofongo, garnished with chopped cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mofongo con Pollo a la Criolla take to make?
Total time is about 75 minutes (30 min prep + 45 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 a la Criolla?
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 medium green plantains from drying out.
Can I substitute ingredients in Mofongo con Pollo a la Criolla?
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 a la Criolla 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 a la Criolla?
Puerto Rican one pot 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
- ★★★★★
Simple and delicious.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
