Mofongo con Pollo y Chorizo

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

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.

Crispy mashed green plantains stuffed with tender shredded chicken and spicy chorizo, topped with a tangy lime and olive oil drizzle. A hearty, flavorful Puerto Rican staple. This Puerto Rican-inspired seafood recipe, ready in about 55 minutes, pairs green plantains, chicken breast, chorizo for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 25 min Serves 4 Puerto Rican cuisine 480 cal/serving

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Ingredients

4 (ripe, peeled and sliced) green plantains
1 lb (shredded) chicken breast
1/2 lb (chopped) chorizo
4 cloves (minced) garlic
3 tbsp olive oil
2 tbsp lime juice
to taste salt
to taste black pepper
1/4 cup (chopped) cilantro

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Instructions

Step 1: Preheat oven to 400°F (200°C). Toss plantain slices with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy, flipping halfway.
Step 2: In a skillet, heat 1 tbsp oil over medium heat. Cook chorizo for 5 minutes until browned and crispy, then set aside.
Step 3: Add garlic to the skillet, sauté for 1 minute until fragrant. Add chicken and cook for 8-10 minutes until fully cooked, then stir in chorizo and lime juice.
Step 4: In a bowl, mash roasted plantains with 1 tbsp oil and salt until smooth. Mix in cooked chicken and chorizo mixture. Garnish with cilantro and drizzle with remaining lime juice and oil.