Pan-Seared Chicken Thighs with Fried Plantains and Mojo Sauce

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

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.

Crisp-skinned chicken thighs paired with golden plantain slices and a vibrant garlic-cilantro sauce that brightens every bite. This Puerto Rican-inspired chicken recipe, ready in about 35 minutes, pairs chicken thighs, plantains, olive oil 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: 15 min Cook: 20 min Serves 4 Puerto Rican cuisine 450 cal/serving

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Ingredients

4 boneless, skinless (about 1.5 lbs) chicken thighs
2 medium, peeled and sliced into 1/2-inch rounds plantains
3 tbsp olive oil
1 tbsp adobo seasoning
1/2 tsp salt
1/4 tsp black pepper
1/4 cup, chopped cilantro
2 tbsp lime juice
1 clove, minced garlic

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Instructions

Step 1: Pat the chicken thighs dry with paper towels, then season both sides with 1 tbsp adobo seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering; add the chicken and sear for 5 minutes per side until golden brown and the internal temperature reaches 165°F, then transfer to a plate and tent with foil.
Step 2: In the same skillet, add 1/4 cup olive oil and heat over medium heat; add the plantains and cook for 3-4 minutes per side until golden and crispy, then transfer to a plate.
Step 3: Whisk together 2 tbsp lime juice, 1 minced garlic clove, 1/4 cup chopped cilantro, and 1 tbsp olive oil in a small bowl to make the mojo sauce. Serve the chicken with the fried plantains and drizzle with the sauce.