Pastelón de Pollo (Puerto Rican Plantain "Lasagna" with Chicken)

Pastelón de Pollo is a beloved Puerto Rican dish that transforms sweet plantains into a comforting, layered “lasagna” with shredded chicken. Often described as Puerto Rico’s answer to Italian lasagna, pastelón combines the tropical sweetness of ripe plantains with a savory, flavorful chicken filling, cheese, and spices. This dish is perfect for family dinners, holiday gatherings, or impressing friends with an authentic Caribbean recipe.

The layers of golden, fried plantains alternate with a seasoned chicken mixture, creating a rich and satisfying casserole. The chicken filling is typically enhanced with bell peppers, onions, garlic, tomato sauce, and classic Puerto Rican spices like sofrito and sazón, giving it that unmistakable island flavor. Topped with melted cheese and baked to perfection, pastelón de pollo is both visually stunning and irresistibly tasty.

Not only is this recipe delicious, but it’s also versatile. You can adjust the spice level to your preference, use ground chicken instead of shredded, or even add vegetables for extra nutrition. It’s a hearty, family-friendly meal that brings a taste of Puerto Rico to your kitchen.

Whether you’re a seasoned cook or a beginner eager to explore Caribbean cuisine, this easy-to-follow recipe will guide you through each step to achieve a perfectly layered pastelón. Pair it with a fresh salad or a side of Puerto Rican rice and beans for a complete, authentic meal.

Ingredients

• 4 large ripe plantains
• 2 cups cooked, shredded chicken
• 1 large onion, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 1/2 cup tomato sauce
• 2 tablespoons sofrito (Puerto Rican seasoning base)
• 1 teaspoon sazón (optional)
• 1 cup shredded cheese (mozzarella or cheddar)
• Salt and pepper to taste
• 2–3 tablespoons olive oil or vegetable oil for frying

Directions

1. Prepare the Plantains: Peel the ripe plantains and slice them lengthwise into 1/4-inch thick strips. Heat a skillet over medium heat with vegetable oil and fry the plantain slices until golden brown on both sides. Remove and drain on paper towels.
2. Cook the Chicken: In a large pan, sauté chopped onions, bell peppers, and garlic in olive oil until fragrant. Add shredded chicken, tomato sauce, sofrito, sazón, salt, and pepper. Cook for 10–15 minutes until the flavors meld and the sauce thickens slightly.
3. Preheat the Oven: Preheat your oven to 350°F (175°C).
5. Assemble the Pastelón: In a greased baking dish, layer the fried plantains at the bottom. Spread a portion of the chicken mixture evenly over the plantains. Sprinkle a layer of shredded cheese. Repeat the layers until all ingredients are used, ending with a layer of plantains topped with cheese.
6. Bake: Cover with aluminum foil and bake for 25–30 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese is golden and bubbly.
7. Serve: Allow the pastelón to rest for 10 minutes before slicing. Serve warm and enjoy a taste of Puerto Rican comfort food.