Mofongo de Plátano Maduro con Pollo Asado
A Puerto Rican comfort dish featuring mashed green plantains mixed with garlic and pork rinds, topped with tender roasted chicken and a rich mojo sauce. This puerto rican-inspired chicken ready in about 70 minutes pairs medium Green plantains, Pork rinds (chicharrones), minced Garlic cloves 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 Green plantains
- 1/2 cup Pork rinds (chicharrones)
- 4, minced Garlic cloves
- 3 tbsp Olive oil
- 1 lb, bone-in, skin-on Chicken thighs
- 2 tbsp fresh orange Citrus juice
- 1/4 cup, chopped Cilantro
- 1 tbsp Soy sauce
- 1 tbsp Olive oil
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place chicken thighs skin-side up on a parchment-lined baking sheet, brush with 1 tbsp olive oil, and season with salt and pepper.
- Step 2: Roast for 35-40 minutes until golden and cooked through, then let rest for 10 minutes before slicing.
- Step 3: Peel plantains and cut into 1-inch thick slices. In a skillet over medium heat, heat 3 tbsp olive oil, add minced garlic, and sauté for 1 minute until fragrant but not browned.
- Step 4: Add plantain slices and pork rinds to the skillet, then mash with a potato masher until creamy and well combined (about 8 minutes).
- Step 5: Stir in citrus juice, soy sauce, and 1/4 cup chopped cilantro until fully incorporated.
- Step 6: Serve mofongo topped with sliced roasted chicken and drizzle with reserved pan juices.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mofongo de Plátano Maduro con Pollo Asado take to make?
Total time is about 70 minutes (25 min prep + 45 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 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 medium green plantains from drying out.
Can I substitute ingredients in Mofongo de Plátano Maduro 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 Plátano Maduro 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 Plátano Maduro con Pollo Asado?
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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
