Mofongo con Pollo y Chorizo
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 ready in about 55 minutes pairs (shredded) chicken breast, (chopped) chorizo, (minced) garlic 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mofongo con Pollo y Chorizo take to make?
Total time is about 55 minutes (30 min prep + 25 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 y Chorizo?
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 (shredded) chicken breast from drying out.
Can I substitute ingredients in Mofongo con Pollo y Chorizo?
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 y Chorizo 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 y Chorizo?
Puerto Rican seafood 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
- ★★★★★
Absolutely wonderful.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
