Mofongo de Pollo con Plátano Maduro
A Puerto Rican comfort dish featuring mashed plantains with garlic and chicken, served with a flavorful garlic-citrus sauce that perfectly complements the tender chicken. 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 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.
Ingredients
- 4 medium ripe plantains
- 12 oz boneless chicken thighs
- 4 garlic cloves
- 3 tbsp olive oil
- 1/4 cup fresh cilantro
- 2 tbsp lime juice
- 1/2 cup chicken broth
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Peel and slice plantains into 1-inch thick pieces; place in a large pot with enough water to cover. Bring to a boil over medium-high heat and cook for 12 minutes until fork-tender, then drain completely.
- Step 2: While plantains cook, season chicken thighs with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp smoked paprika. Heat 1 tbsp olive oil in a large skillet over medium-high heat and sear chicken for 4-5 minutes per side until golden brown and cooked through; remove and set aside.
- Step 3: In the same skillet, add remaining 2 tbsp olive oil and minced garlic; sauté for 1 minute until fragrant but not browned. Add drained plantains and 1/4 cup cilantro, then mash with a potato masher until mostly smooth but with some texture remaining.
- Step 4: Return chicken to skillet, add chicken broth and lime juice, and simmer for 3 minutes until sauce thickens slightly and coats the back of a spoon. Stir in remaining cilantro and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mofongo de Pollo con Plátano Maduro take to make?
Total time is about 45 minutes (20 min prep + 25 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 Pollo con Plátano Maduro?
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 Pollo con Plátano Maduro?
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 Pollo con Plátano Maduro 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 Pollo con Plátano Maduro?
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
- ★★★★★
I've tried many chicken recipes and this is hands down the best.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
