Pan-Seared Chicken Thighs with Fried Plantains and Mojo Sauce
Crisp-skinned chicken thighs paired with golden plantain slices and a vibrant garlic-cilantro sauce that brightens every bite. This puerto rican-inspired chicken ready in about 35 minutes blends olive oil, adobo seasoning, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken Thighs with Fried Plantains and Mojo Sauce take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Chicken Thighs with Fried Plantains and Mojo Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Chicken Thighs with Fried Plantains and Mojo Sauce?
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 Pan-Seared Chicken Thighs with Fried Plantains and Mojo Sauce 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 Pan-Seared Chicken Thighs with Fried Plantains and Mojo Sauce?
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.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
