Mofongo de Plátano Verde con Pollo Asado

By · Reviewed by AislePrompt Editorial · ·

Creamy green plantain mofongo packed with garlic and smoky roasted chicken, served with a side of tangy tomato salsa for authentic Puerto Rican comfort. This puerto rican-inspired one pot ready in about 60 minutes pairs large (about 2 lbs) green plantains, bone-in, skin-on chicken thighs, minced garlic cloves 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: 25 min Cook: 35 min Serves 4 Puerto Rican cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken thighs dry with paper towels and season with 1/2 tsp salt. Heat 1 tbsp olive oil in a skillet over medium-high heat, add chicken skin-side down, and cook for 10 minutes until golden brown and crispy.
  2. Step 2: Flip chicken, reduce heat to medium, cover, and cook for 20 minutes until internal temperature reaches 165°F. Remove chicken and let rest.
  3. Step 3: While chicken cooks, boil plantains in salted water for 15-18 minutes until fork-tender. Drain thoroughly, return to pot, and mash with 1 tbsp olive oil and minced garlic until smooth and creamy.
  4. Step 4: Dice cooked chicken, mix with 1/4 cup of its juices, and fold into mashed plantains. Season with remaining salt.
  5. Step 5: Combine tomatoes, red onion, cilantro, lime juice, and 1/4 tsp salt for salsa; serve alongside mofongo.

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Frequently asked questions

How long does Mofongo de Plátano Verde con Pollo Asado take to make?

Total time is about 60 minutes (25 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 Plátano Verde 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 minced garlic cloves from drying out.

Can I substitute ingredients in Mofongo de Plátano Verde 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 Verde 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 Verde 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.

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