Sofrito-Crusted Chicken with Mofongo

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

Juicy chicken thighs coated in aromatic Puerto Rican sofrito and served with creamy mashed green plantains. This puerto rican-inspired chicken ready in about 45 minutes pairs bone-in chicken thighs, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, 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: 20 min Cook: 25 min Serves 2 Puerto Rican cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat chicken thighs dry with paper towels, then rub with 1 tbsp olive oil, salt, and pepper.
  2. Step 2: Sauté 2 minced garlic cloves and 1/4 diced onion in 1 tbsp olive oil over medium heat for 2 minutes until softened.
  3. Step 3: Add 1/2 cup diced tomato and 1/4 cup diced green bell pepper, cooking for 3 minutes until tomatoes soften.
  4. Step 4: Stir in 2 tbsp chopped cilantro and cook for 30 seconds until fragrant.
  5. Step 5: Press sofrito mixture onto chicken thighs, then place in a baking dish. Bake for 25 minutes until golden and internal temperature reaches 165°F.
  6. Step 6: While chicken bakes, peel and slice plantains 1/2-inch thick. Boil in salted water for 10 minutes until tender.
  7. Step 7: Drain plantains, add 2 tbsp butter, and mash until smooth. Season with salt and pepper.
  8. Step 8: Serve baked chicken over mofongo with extra sofrito spooned on top.

Frequently asked questions

How long does Sofrito-Crusted Chicken with Mofongo take to make?

Total time is about 45 minutes (20 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 Sofrito-Crusted Chicken with Mofongo?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Sofrito-Crusted Chicken with Mofongo?

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 Sofrito-Crusted Chicken with Mofongo for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sofrito-Crusted Chicken with Mofongo?

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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