The Crowd-Pleasing Mofongo de Pollo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A Puerto Rican comfort food classic where tender chicken meets creamy mashed plantains, flavored with aromatic sofrito and smoky garlic. Served with a vibrant citrus-herb sauce that makes this dish impossible to resist. This puerto rican-inspired chicken ready in about 50 minutes pairs large (about 1 lb) ripe plantains, boneless chicken breasts, (store-bought or homemade) sofrito base for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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.

★ 3.8 (11 ratings) Prep: 25 min Cook: 25 min Serves 4 Puerto Rican cuisine 510 cal/serving
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Ingredients

Instructions

  1. Step 1: Peel and slice plantains into 1-inch thick rounds. Heat 1 tbsp olive oil in a skillet over medium-high heat and fry plantains until golden brown and tender, about 4-5 minutes per side; set aside.
  2. Step 2: Season chicken with salt and pepper. Heat remaining 1 tbsp olive oil in a separate skillet over medium-high heat and cook chicken for 6-7 minutes per side until golden and cooked through; remove and let rest.
  3. Step 3: While chicken rests, combine sofrito, garlic, and smoked paprika in the same skillet. Sauté for 2 minutes until fragrant, then add chicken broth and simmer for 3 minutes to reduce slightly.
  4. Step 4: Mash fried plantains with 1/4 cup of the reduced broth until smooth but still holding shape. Slice chicken into thin strips and fold into the mashed plantains.
  5. Step 5: Stir cilantro and lime juice into remaining broth mixture, then drizzle over mofongo. Serve immediately with extra cilantro for garnish.

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Frequently asked questions

How long does The Crowd-Pleasing Mofongo de Pollo 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 The Crowd-Pleasing Mofongo de Pollo?

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 boneless chicken breasts from drying out.

Can I substitute ingredients in The Crowd-Pleasing Mofongo de Pollo?

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 The Crowd-Pleasing Mofongo de Pollo 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 The Crowd-Pleasing Mofongo de Pollo?

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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