Puerto Rican-Style Mofongo with Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting dish of mashed plantains mixed with garlic and pork rinds, topped with tender chicken and a savory sauce. This puerto rican-inspired chicken ready in about 50 minutes pairs Green plantains, Pork rinds, Chicken thighs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.3 (15 ratings) Prep: 25 min Cook: 25 min Serves 4 Puerto Rican cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and slice plantains into 1-inch thick rounds. Heat 2 tbsp olive oil in a skillet over medium heat and fry plantains until golden and soft, about 5 minutes per side; drain on paper towels.
  2. Step 2: While plantains cook, season chicken thighs with salt and pepper. Heat remaining 1 tbsp olive oil in a separate skillet over medium-high heat; cook chicken until golden and cooked through, about 6 minutes per side; set aside.
  3. Step 3: Finely chop pork rinds and garlic. In a food processor, combine fried plantains, pork rinds, garlic, and 1/4 cup chicken stock; pulse until mostly smooth but still textured.
  4. Step 4: Sauté minced shallot in the same skillet used for chicken until translucent, about 2 minutes. Add chicken stock, soy sauce, and chopped cilantro; simmer for 3 minutes until slightly thickened.
  5. Step 5: Divide mofongo mixture into 4 portions and shape into compact patties. Place on plates, top with chicken thighs, and drizzle with the sauce.

Frequently asked questions

How long does Puerto Rican-Style Mofongo with Chicken take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Puerto Rican-Style Mofongo with Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep green plantains from drying out.

Can I substitute ingredients in Puerto Rican-Style Mofongo with Chicken?

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 Puerto Rican-Style Mofongo with Chicken 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 Puerto Rican-Style Mofongo with Chicken?

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.

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