Mofongo de Plátano con Pollo Asado

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A traditional Puerto Rican dish featuring smoky mashed green plantains mixed with garlic and crispy pork rinds, served with succulent roasted chicken and fragrant pan juices. This puerto rican-inspired mexican ready in about 70 minutes pairs medium (about 1.5 lbs) Green plantains, Pork rinds (chicharrones), Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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 1.5 lbs) Green plantains
• 1/2 cup Pork rinds (chicharrones)
• 4 cloves Garlic
• 1/2 cup, finely chopped Onion
• 4 tbsp Olive oil
• 1.5 lbs, bone-in, skin-on Chicken thighs
• 1/4 cup Lime juice
• 1/2 tsp Dried oregano
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Step 1: Peel and slice 4 medium green plantains (about 1.5 lbs) into 1-inch thick pieces. Place in a large pot, cover with water, and bring to a rolling boil. Cook for 15 minutes until fork-tender, then drain well and set aside.
2. Step 2: In a small bowl, mix 1/4 cup lime juice, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp dried oregano, and 4 minced garlic cloves. Add 1.5 lbs bone-in, skin-on chicken thighs, and rub the marinade all over the chicken. Let marinate for 30 minutes at room temperature.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1/2 cup finely chopped onion and cook for 3 minutes until softened and translucent. Add 4 cloves minced garlic and cook for 1 minute until fragrant and golden, being careful not to burn.
4. Step 4: Add 1/2 cup pork rinds (chicharrones) to the skillet and cook for 2 minutes, stirring, until they turn golden and crispy. Add the drained plantains and mash with a potato masher until smooth and creamy, about 3 minutes.
5. Step 5: Preheat oven to 375°F. Place the marinated chicken thighs skin-side up in a baking dish and roast for 40 minutes until the skin is golden brown and the chicken is cooked through (internal temperature 165°F).
6. Step 6: Serve the mofongo in the center of the plate with the roasted chicken on the side, drizzling the pan juices from the chicken over the mofongo.