Garcia's Smoky Mole Chicken with Plantains

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, slow-cooked chicken dish with a rich, complex mole sauce and sweet plantains, celebrating the most common Hispanic surname in America. This mexican-inspired one pot ready in about 65 minutes pairs chicken thighs, medium ripe plantains, tomatillos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.

★ 4.4 (9 ratings) Prep: 25 min Cook: 40 min Serves 4 Mexican cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Remove stems from 8 oz tomatillos and 3 ancho chilies, then toast the chilies in a dry skillet for 30 seconds per side until fragrant.
  2. Step 2: Blend toasted chilies, tomatillos, 1 tbsp sesame seeds, 1 cinnamon stick, 3 cloves, 1 cup chicken broth, and 1 tsp salt in a blender until completely smooth.
  3. Step 3: Heat 2 tbsp avocado oil in a large skillet over medium heat. Season 1.5 lbs chicken thighs with salt, then sear for 4 minutes per side until golden brown.
  4. Step 4: Pour the blended sauce over the chicken, add 2 tbsp sesame oil, and bring to a gentle simmer. Cover and cook for 35 minutes until chicken is tender.
  5. Step 5: Slice 2 medium ripe plantains into 1/2-inch rounds, then pan-fry in a separate skillet with 1 tbsp avocado oil until caramelized and golden on both sides (about 3 minutes per side).

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Frequently asked questions

How long does Garcia's Smoky Mole Chicken with Plantains take to make?

Total time is about 65 minutes (25 min prep + 40 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 Garcia's Smoky Mole Chicken with Plantains?

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 chicken thighs from drying out.

Can I substitute ingredients in Garcia's Smoky Mole Chicken with Plantains?

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 Garcia's Smoky Mole Chicken with Plantains 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 Garcia's Smoky Mole Chicken with Plantains?

Mexican one pot 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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