Mofongo de Plátano Maduro con Pollo
A Puerto Rican twist on mofongo featuring ripe plantains and tender chicken, served with a rich garlic-aji sauce. This puerto rican-inspired chicken ready in about 45 minutes pairs medium ripe plantains, boneless chicken thighs, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 3 medium ripe plantains
- 12 oz boneless chicken thighs
- 4 garlic cloves
- 1 cup chicken broth
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 2 ají dulce peppers
- 1/4 cup fresh cilantro
Instructions
- Step 1: Peel and slice plantains into 1/2-inch thick rounds. Heat 1 tbsp olive oil in a skillet over medium-high heat and fry plantains until golden brown on both sides, about 4 minutes per side; drain on paper towels.
- Step 2: Season chicken thighs with 1/2 tsp smoked paprika and salt. Heat remaining 1 tbsp olive oil in a separate skillet, add chicken, and cook for 6 minutes per side until golden. Remove chicken and set aside.
- Step 3: While chicken cooks, finely chop garlic and ají dulce peppers. Sauté in the chicken skillet for 2 minutes until fragrant, then add chicken broth and simmer for 5 minutes until slightly reduced.
- Step 4: Blend fried plantains, 1/4 cup broth mixture, and 2 chopped garlic cloves in a food processor until smooth, scraping down sides as needed. Add remaining broth mixture and blend until creamy.
- Step 5: Slice chicken, spoon sauce over plantains, and garnish with chopped cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mofongo de Plátano Maduro con Pollo take to make?
Total time is about 45 minutes (25 min prep + 20 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 Plátano Maduro con Pollo?
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 medium ripe plantains from drying out.
Can I substitute ingredients in Mofongo de Plátano Maduro con Pollo?
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 Plátano Maduro con Pollo 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 Plátano Maduro con Pollo?
Puerto Rican chicken 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
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
