Mofongo de Papa con Pollo Asado
Creamy mashed plantains blended with garlic and pork belly, served with tender roasted chicken seasoned with adobo spices. This puerto rican-inspired one pot ready in about 55 minutes pairs medium (about 1.2 kg) ripe plantains, pork belly, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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 (about 1.2 kg) ripe plantains
- 200 g pork belly
- 4 cloves garlic
- 1 small (about 100 g) white onion
- 4 pieces (about 600 g) chicken thighs
- 2 tsp adobo seasoning
- 3 tbsp olive oil
- 100 ml vegetable broth
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Preheat oven to 190°C. Pat chicken thighs dry, rub with 1 tsp adobo seasoning and 1 tbsp olive oil, then place on a parchment-lined baking sheet.
- Step 2: Slice plantains lengthwise, remove seeds, and boil in salted water for 12 minutes until tender. Drain thoroughly and mash with 2 cloves garlic and 1/4 cup onion until smooth.
- Step 3: While plantains cook, render pork belly in a skillet over medium heat for 8 minutes until golden and crispy, then set aside.
- Step 4: Sauté remaining 2 garlic cloves and 1/4 cup onion in 1 tbsp olive oil until soft (about 3 minutes), then add 100 ml vegetable broth and simmer for 2 minutes.
- Step 5: Mix mashed plantains with cooked pork belly, 1/4 cup broth mixture, and 1/4 tsp adobo seasoning until combined.
- Step 6: Bake chicken for 25 minutes until golden and juices run clear. Serve mofongo with chicken and top with fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mofongo de Papa con Pollo Asado take to make?
Total time is about 55 minutes (20 min prep + 35 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 de Papa con Pollo Asado?
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 pork belly from drying out.
Can I substitute ingredients in Mofongo de Papa con Pollo Asado?
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 de Papa con Pollo Asado 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 de Papa con Pollo Asado?
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
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
