Slow-Cooked Dominican Chicken with Plantains and Mojo Sauce

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

Tender chicken thighs simmered in a vibrant garlic-paprika sauce with caramelized plantains for a comforting, flavor-packed meal. This dominican-inspired latin american ready in about 60 minutes blends chicken thighs, medium ripe plantains, olive oil 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.

Prep: 20 min Cook: 40 min Serves 4 Dominican cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 1.5 lbs chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear chicken thighs for 4-5 minutes per side until golden brown, then remove and set aside.
  2. Step 2: Add 4 minced garlic cloves to the same pot and cook for 1 minute until fragrant. Stir in 1 tsp smoked paprika and 1/2 cup canned tomato sauce, cooking for 2 minutes to deepen flavors.
  3. Step 3: Return chicken to the pot, add 1/4 cup white wine, and bring to a gentle simmer. Cover and cook on low heat for 30 minutes.
  4. Step 4: While chicken simmers, slice 2 medium ripe plantains into 1/2-inch thick rounds. Add them to the pot in the last 10 minutes of cooking until tender and slightly caramelized.
  5. Step 5: Stir in 2 tbsp chopped fresh cilantro before serving, ensuring the sauce is glossy and coats the chicken evenly.

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Frequently asked questions

How long does Slow-Cooked Dominican Chicken with Plantains and Mojo Sauce take to make?

Total time is about 60 minutes (20 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 Slow-Cooked Dominican Chicken with 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 Slow-Cooked Dominican Chicken with 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 Slow-Cooked Dominican Chicken with 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 Slow-Cooked Dominican Chicken with Plantains and Mojo Sauce?

Dominican latin american 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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