Mofongo with Sautéed Chicken and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional Puerto Rican dish featuring creamy mashed plantains blended with aromatic garlic and tender chicken, served with a rich broth. This puerto rican-inspired chicken ready in about 50 minutes pairs medium (about 1.5 lbs) green plantains, tablespoon olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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: 20 min Cook: 30 min Serves 4 Puerto Rican cuisine 500 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Peel the plantains and cut into 1-inch chunks. Place in a pot and cover with water. Bring to a boil and cook for 15 minutes until tender. Drain and reserve 1/4 cup of the cooking water.
  2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season 1 pound chicken thighs (bone-in, skin-on) with 1 teaspoon salt and 1/2 teaspoon black pepper, then sear for 5 minutes per side until golden brown. Remove from skillet and set aside.
  3. Step 3: Add 4 garlic cloves (minced) to the skillet and sauté for 1 minute until fragrant. Add the drained plantain chunks and 1/4 cup reserved cooking water, then mash with a potato masher until smooth and combined.
  4. Step 4: Return the seared chicken to the skillet along with 1/2 cup chicken stock and 1/4 cup reserved cooking water. Simmer for 10 minutes, stirring occasionally until flavors meld.
  5. Step 5: Stir in 1/4 cup chopped cilantro and serve immediately.

Frequently asked questions

How long does Mofongo with Sautéed Chicken and Garlic take to make?

Total time is about 50 minutes (20 min prep + 30 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 with Sautéed Chicken and Garlic?

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 tablespoon olive oil from drying out.

Can I substitute ingredients in Mofongo with Sautéed Chicken and Garlic?

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 with Sautéed Chicken and Garlic 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 with Sautéed Chicken and Garlic?

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

Related recipes