Plantain & Chicken Fiesta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant Puerto Rican-inspired dish featuring caramelized plantains and garlic-herb chicken, served with a citrus-herb rice pilaf for a balanced, crowd-pleasing meal. This puerto rican-inspired one pot ready in about 70 minutes pairs medium (about 1.5 lbs) ripe plantains, bone-in chicken thighs, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

Ingredients

• 4 medium (about 1.5 lbs) ripe plantains
• 1.5 lbs bone-in chicken thighs
• 3 tbsp olive oil
• 4 cloves, minced garlic
• 1/4 cup, chopped fresh cilantro
• 1, juiced lime
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 cup, finely diced onion
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Slice plantains into 1/2-inch thick rounds, discarding any dark spots. Arrange in a single layer on a parchment-lined baking sheet, brush with 1 tbsp olive oil, and season with 1/4 tsp salt. Roast for 20 minutes until golden and caramelized, flipping halfway through.
2. Step 2: Pat chicken thighs dry with paper towels. Season evenly with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp paprika. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear chicken skin-side down for 5 minutes until golden, then flip and cook for 10 more minutes until internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil.
3. Step 3: While chicken rests, heat remaining 1 tbsp olive oil in the same skillet over medium heat. Add diced onion and sauté for 3 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant. Stir in rice and cook for 2 minutes, coating each grain. Pour in chicken broth and lime juice, bring to a simmer, then cover and reduce heat to low. Cook for 18 minutes until liquid is absorbed and rice is tender.
4. Step 4: Fluff cooked rice with a fork, stir in 2 tbsp chopped cilantro, and season with salt and pepper to taste. Slice roasted plantains and serve alongside chicken with rice and remaining cilantro for garnish.