Pan-Fried Green Plantain Mofongo with Chicken and Garlic

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory mofongo made from golden-fried green plantains mashed with garlic and chicken, served with a rich broth reduction. The garlic-infused plantain base creates a comforting, earthy foundation for tender chicken. This Puerto Rican-inspired chicken recipe, ready in about 45 minutes, pairs Green plantains, Olive oil, Chicken thighs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 25 min Serves 4 Puerto Rican cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add 2 medium peeled and sliced green plantains (1/2-inch thick) and fry for 5-6 minutes per side until golden brown and tender. Transfer to a bowl and mash until smooth with a potato masher.
  2. Step 2: Season 12 oz boneless, skinless chicken thighs (cut into 1-inch pieces) with 1/2 tsp salt and 1/4 tsp black pepper. In the same skillet, cook chicken for 4-5 minutes per side until golden and cooked through, then set aside.
  3. Step 3: Add 4 minced garlic cloves to the skillet and sauté for 1 minute until fragrant. Pour in 1/2 cup chicken broth and simmer for 2 minutes until slightly reduced. Stir in the mashed green plantains until well combined. Return chicken to skillet and cook for 2 minutes to heat through.
  4. Step 4: Transfer to a serving plate, garnish with 2 tbsp chopped cilantro, and serve immediately.

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