Slow-Cooked Dominican Chicken with Plantains and Mojo Sauce

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 in a vibrant garlic-paprika sauce with caramelized plantains for a comforting, flavor-packed meal. This Latin American recipe, ready in about 60 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 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.

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

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Ingredients

1.5 lbs chicken thighs
2 medium ripe plantains
2 tbsp olive oil
4 minced garlic cloves
1 tsp smoked paprika
1/2 cup canned tomato sauce
1/4 cup white wine
2 tbsp chopped fresh cilantro

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Instructions

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.
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.
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.
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.
Step 5: Stir in 2 tbsp chopped fresh cilantro before serving, ensuring the sauce is glossy and coats the chicken evenly.