Mofongo con Pollo y Chorizo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. 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.
  2. Step 2: In a skillet, heat 1 tbsp oil over medium heat. Cook chorizo for 5 minutes until browned and crispy, then set aside.
  3. 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.
  4. 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.

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?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

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

Related recipes