Martinez's Mole Poblano with Plantains

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

Rich, complex mole sauce made with toasted spices, topped over tender chicken and served with caramelized plantains for a deeply flavorful Mexican feast. This mexican-inspired one pot ready in about 75 minutes pairs boneless chicken thighs, dried ancho chiles, sesame seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Remove stems and seeds from 4 dried ancho chiles, then toast in a dry skillet over medium heat for 1 minute per side until fragrant; soak in hot water for 20 minutes.
  2. Step 2: Toast 1 tbsp sesame seeds and 1/4 cup almonds in a dry skillet over medium heat for 2-3 minutes until golden; set aside.
  3. Step 3: Sauté 1/2 cup diced onion and 3 minced garlic cloves in a large pot over medium heat for 5 minutes until soft. Add 1 cup diced tomatoes and cook for 3 minutes until broken down.
  4. Step 4: Drain soaked chiles and add to pot with 1 cinnamon stick, 1/2 tsp cumin seeds, and 1 cup chicken broth. Simmer for 10 minutes to meld flavors.
  5. Step 5: Blend chile mixture with toasted sesame seeds and almonds until smooth using an immersion blender.
  6. Step 6: Add 1 lb boneless chicken thighs to the sauce, cover, and simmer on low for 25 minutes until chicken is tender.
  7. Step 7: While sauce cooks, peel and slice 2 plantains into 1/4-inch rounds. Heat 1 tbsp oil in a skillet over medium heat, add plantains, and cook for 4 minutes per side until caramelized. Sprinkle with 1 tbsp brown sugar during the last minute.
  8. Step 8: Serve chicken in mole sauce with caramelized plantains on the side.

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Frequently asked questions

How long does Martinez's Mole Poblano with Plantains take to make?

Total time is about 75 minutes (30 min prep + 45 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 Martinez's Mole Poblano 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 boneless chicken thighs from drying out.

Can I substitute ingredients in Martinez's Mole Poblano 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 Martinez's Mole Poblano 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 Martinez's Mole Poblano 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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