Garcia's Mole Chicken with Plantains
Tender chicken thighs simmered in a rich, complex mole sauce with caramelized plantains. This mexican-inspired chicken ready in about 60 minutes pairs chicken thighs, ripe plantains, dried ancho chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 1 lb, bone-in, skin-on chicken thighs
- 2, sliced 1/4 inch thick ripe plantains
- 2, seeded dried ancho chiles
- 1 large, chopped tomatoes
- 1/4 cup, toasted almonds
- 1 tbsp sesame seeds
- 1 cinnamon stick
- 1 cup chicken broth
- 1 tbsp cocoa powder
- 2 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat; season chicken thighs with 1/2 tsp salt and brown for 5 minutes per side.
- Step 2: Remove chicken, add dried ancho chiles and 1 chopped tomato to pot; cook for 2 minutes until softened.
- Step 3: Add toasted almonds, 1 tbsp sesame seeds, 1 cinnamon stick, and 1/2 tsp cumin; cook for 1 minute until aromatic.
- Step 4: Pour in 1 cup chicken broth and 1 tbsp cocoa powder, bring to a simmer, and cook for 5 minutes to blend flavors.
- Step 5: Return chicken to pot, nestle plantain slices around it, cover, and simmer on low heat for 35 minutes until chicken is tender and plantains are golden.
- Step 6: Discard cinnamon stick, adjust seasoning, and serve with extra plantains.
Frequently asked questions
How long does Garcia's Mole Chicken with Plantains take to make?
Total time is about 60 minutes (20 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 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 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 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 Mole Chicken with Plantains?
Mexican 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.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
