Puerto Rican FoodPuerto Rican Chicken Breasts in Coconut-Sofrito Sauce with Mini Plantain Mofongo
An original recipe inspired by classic Puerto Rican flavors: golden seared chicken breasts simmered in a creamy sofrito, coconut, garlic, and lime sauce, served with individual green plantain mofongo cups with crispy pork cracklings. It is a homey, aromatic dish perfect for a special meal.
Ingredients
- 700 g boneless skinless chicken breasts (cut en 4 porciones uniformes)
- 8 g salt (divided)
- 2 g black pepper (freshly ground)
- 2 g dried oregano
- 2 g ground cumin
- 4 g sweet paprika
- 30 ml lime juice (fresh)
- 45 ml olive oil (divided)
- 900 g green plantains (pelados and cut sliced gruesas)
- 24 g garlic (6 cloves for the mofongo and 2 for the sauce, chopped)
- 60 g crispy pork cracklings (lightly crushed)
- 240 ml chicken broth
- 28 g butter
- 120 g Puerto Rican sofrito
- 240 ml coconut milk
- 15 g fresh cilantro (chopped)
- 2 g lime zest
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Season the chicken breasts with 4 g (3/4 tsp) salt, black pepper, dried oregano, ground cumin, sweet paprika, and fresh lime juice. Let rest for 10 minutes while you prepare the remaining ingredients.
- 2
2. Heat 30 ml (2 tbsp) olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3 to 4 minutes per side until nicely browned. Transfer to a plate; they will finish cooking later.
- 3
3. Meanwhile, fry or air-fry the green plantain slices until tender and golden. If using an air fryer, preheat it to 400°F (200°C) and cook the plantains lightly brushed with a little oil for 12 to 15 minutes, flipping halfway through. If frying, cook them in hot oil at about 350°F (175°C) for 4 to 5 minutes. Set aside.
- 4
4. In a mortar and pestle or sturdy bowl, mash the hot plantains with 15 ml (1 tbsp) olive oil, 6 chopped garlic cloves, the crispy pork cracklings, 60 ml (1/4 cup) chicken broth, and 2 g (1/4 tsp) salt until rustic but moldable.
- 5
5. Divide the mofongo mixture into 4 portions and press it into greased small bowls or molds to shape mini mofongo cups. Keep warm.
- 6
6. In the same skillet used for the chicken, reduce to medium heat and add the butter. Stir in the Puerto Rican sofrito and 2 chopped garlic cloves; cook for 2 to 3 minutes, stirring, until fragrant.
- 7
7. Add the remaining chicken broth, coconut milk, and lime zest. Cook for 3 minutes over medium heat until the sauce comes together. Taste and add the remaining 2 g (1/4 tsp) salt if needed.
- 8
8. Return the chicken breasts and any juices to the skillet. Cover and cook over medium-low heat for 8 to 10 minutes, or until the center of the chicken reaches 165°F (74°C).
- 9
9. Add the chopped fresh cilantro to the sauce and stir gently to combine.
- 10
10. Unmold the mini mofongos onto each plate, place one portion of chicken alongside, and spoon the coconut-sofrito sauce over the top. Serve hot.
Chef tips
For a softer mofongo, add one or two extra tablespoons of chicken broth while mashing. Do not overcook the chicken so it stays juicy. If your sofrito is already salty, adjust the salt at the end.
Substitutions
You can use boneless chicken thighs instead of breast, adjusting the cooking time as needed. Cilantro can be replaced with culantro for a more traditional flavor. If you do not have pork cracklings, you can make the mofongo with just garlic and broth, though it will have less texture.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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