Plantain and Chicken Pasteles with Walnut Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A traditional Puerto Rican comfort food featuring green plantain dough wrapped around spiced chicken filling, served with a creamy walnut sauce. This puerto rican-inspired one pot ready in about 70 minutes blends medium green plantains, cooked and shredded chicken breast, finely diced yellow onion 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 480 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.

★ 4.4 (8 ratings) Prep: 30 min Cook: 40 min Serves 4 Puerto Rican cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Boil 4 medium peeled and sliced green plantains in salted water for 20 minutes until tender. Drain and mash until smooth. Set aside.
  2. Step 2: Heat 2 tbsp olive oil in skillet over medium heat. Add 1/2 cup finely diced yellow onion, 2 minced garlic cloves, and 1/4 cup finely diced green bell pepper. Sauté 5 minutes until softened.
  3. Step 3: Add 1 lb shredded chicken, 1/4 cup chopped cilantro, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Cook 5 minutes, stirring occasionally.
  4. Step 4: Spread 1/2 cup mashed plantain on a plate. Place 1/4 cup chicken filling in center. Fold plantain dough around filling to form a log, sealing edges tightly. Repeat for all pasteles.
  5. Step 5: For sauce: blend 1/2 cup chopped walnuts, 2 tbsp olive oil, 1 minced garlic clove, and 1 tbsp lemon juice until smooth.
  6. Step 6: Serve pasteles with 2 tbsp walnut sauce drizzled over each portion.

Equipment for this recipe

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Frequently asked questions

How long does Plantain and Chicken Pasteles with Walnut Sauce take to make?

Total time is about 70 minutes (30 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Plantain and Chicken Pasteles with Walnut 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 Plantain and Chicken Pasteles with Walnut 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 Plantain and Chicken Pasteles with Walnut 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 Plantain and Chicken Pasteles with Walnut Sauce?

Puerto Rican one pot 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.

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