Hispanic Origin-Style Mole Poblano with Plantains

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, complex mole sauce featuring chocolate and toasted spices, served over caramelized plantains. This Latin American recipe, ready in about 75 minutes, pairs chicken breast, ripe plantains, sesame seeds 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.

Prep: 30 min Cook: 45 min Serves 4 Mexican cuisine 580 cal/serving

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Ingredients

1 lb chicken breast
2 medium ripe plantains
1 tbsp sesame seeds
3 dried ancho chiles
2 oz dark chocolate
1/4 cup almonds
1 cinnamon stick
2 tbsp sesame oil
1 cup chicken broth
1/2 tsp cumin
1/4 cup chopped peanuts

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Instructions

Step 1: Remove stems and seeds from ancho chiles, then toast in a dry skillet over medium heat for 1 minute per side until fragrant. Place toasted chiles in a bowl with hot water and let soak for 15 minutes.
Step 2: Peel plantains and cut into 1/2-inch thick slices. Heat 1 tbsp sesame oil in a skillet over medium-high heat and cook plantains until golden brown on both sides, about 3-4 minutes per side; set aside.
Step 3: Blend soaked chiles, 1/4 cup water, toasted sesame seeds, almonds, cinnamon stick, 1/2 tsp cumin, 2 oz dark chocolate, and 1 cup chicken broth until completely smooth. Season chicken breast with salt and pepper, then cook in a separate skillet until golden brown on both sides and cooked through (about 6-7 minutes per side). Pour blended sauce over chicken and simmer for 5 minutes until thickened.