Sautéed Chicken with Caramelized Plantains and Mojo

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

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.

Tender chicken thighs simmered with golden plantains and a vibrant garlic-herb sauce, capturing the essence of Puerto Rican home cooking. This Puerto Rican-inspired chicken recipe, ready in about 50 minutes, pairs chicken thighs, ripe plantains, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 20 min Cook: 30 min Serves 4 Puerto Rican cuisine 420 cal/serving

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Ingredients

1.5 pounds bone-in, skin-on chicken thighs
2 large, peeled and sliced 1/2-inch thick ripe plantains
3 tablespoons olive oil
4 cloves minced garlic
1/4 cup chopped cilantro
2 tablespoons fresh chopped oregano
2 tablespoons red wine vinegar
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chicken broth

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Instructions

Step 1: Pat chicken thighs dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides.
Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken skin-side down and cook for 8-10 minutes until golden brown, flipping to cook 5 minutes more. Remove chicken and set aside.
Step 3: Add remaining 1 tablespoon olive oil to skillet. Add plantain slices and cook 4-5 minutes per side until caramelized and golden. Remove and set aside with chicken.
Step 4: Return skillet to medium heat, add minced garlic and cook 1 minute until fragrant. Stir in chicken broth, 2 tablespoons red wine vinegar, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer 2 minutes until sauce reduces slightly.
Step 5: Stir in chopped cilantro and oregano. Return chicken and plantains to skillet, cooking 2 minutes to absorb flavors and heat through.