Mofongo de Pollo con Arroz

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A comforting one-pot meal featuring crispy chicken thighs, fragrant rice cooked in sofrito, and creamy mashed plantains, all infused with Puerto Rican flavors. This Puerto Rican-inspired one-pot recipe, ready in about 60 minutes, pairs chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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

• 1.5 lbs chicken thighs
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 1 medium, diced green bell pepper
• 1 cup long-grain white rice
• 1 cup chicken broth
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium, peeled and sliced 1/2 inch thick plantains
• 1/4 cup, chopped fresh cilantro

Instructions

1. Step 1: Pat 1.5 lbs chicken thighs dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper on both sides.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add chicken thighs skin-side down and cook for 6-7 minutes until golden brown, then flip and cook for 4 minutes more. Remove and set aside.
3. Step 3: Add 1 diced yellow onion, 3 minced garlic cloves, and 1 diced green bell pepper to the pot. Sauté for 5 minutes until softened and fragrant, then add 1 cup long-grain white rice and stir for 2 minutes until lightly toasted.
4. Step 4: Pour in 1 cup chicken broth, add 1 tsp dried oregano and 1/2 tsp ground cumin. Return chicken to pot with accumulated juices. Bring to a simmer, cover, and cook on low for 20 minutes until rice is tender.
5. Step 5: While rice cooks, heat 1 tsp olive oil in a small skillet over medium heat. Add 2 sliced plantains and cook for 4-5 minutes per side until golden and tender. Remove and set aside.
6. Step 6: After 20 minutes, fluff rice with a fork, gently fold in cooked plantains and 1/4 cup chopped cilantro. Serve immediately with chicken.