Green Mole Chicken with Roasted Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant sauce of tomatillos and herbs simmers with tender chicken, served with lightly charred corn for a refreshing balance of earthy and bright flavors. This Mexican-inspired chicken recipe, ready in about 60 minutes, pairs chicken thighs, tomatillos, green chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 20 min Cook: 40 min Serves 4 Mexican cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender, combine 8 oz tomatillos, 2 medium green chilies, 1/4 cup cilantro, 1/2 cup white onion, 3 minced garlic cloves, and 1/4 cup toasted pumpkin seeds. Add 1/2 cup chicken broth, 1 tsp salt, and 1/2 tsp ground cumin. Blend until smooth, scraping sides as needed.
  2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1.5 lbs chicken thighs and cook until golden brown on both sides, about 5 minutes per side. Remove and set aside.
  3. Step 3: Pour the blended mole mixture into the pot and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally.
  4. Step 4: Return the chicken to the pot, cover, and reduce heat to low. Simmer for 25 minutes, or until chicken reaches 165°F.
  5. Step 5: While chicken simmers, heat a skillet over medium-high heat. Add 1 cup corn kernels and a pinch of salt. Cook, stirring occasionally, until kernels are lightly browned and tender, about 8 minutes.
  6. Step 6: Serve chicken and mole sauce topped with roasted corn.

Frequently asked questions

How long does Green Mole Chicken with Roasted Corn 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 Green Mole Chicken with Roasted Corn?

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 Green Mole Chicken with Roasted Corn?

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 Green Mole Chicken with Roasted Corn 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 Green Mole Chicken with Roasted Corn?

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.

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