Mestizo Mole Verde with Roasted Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, complex mole from Mexico's culinary heritage, featuring tomatillo and avocado, served with succulent chicken. Reflects the linguistic diversity of the U.S. Hispanic community. This mexican-inspired one pot (gluten-free) ready in about 75 minutes pairs skin-on chicken thighs, medium, husked to matillos, roasted and chopped green chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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.

★ 4.1 (13 ratings) Prep: 30 min Cook: 45 min Serves 4 Mexican cuisine 510 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken thighs dry with paper towels. Season generously with salt. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken skin-side down and sear for 5 minutes until golden brown—do not move until edges crisp.
  2. Step 2: Flip chicken and cook for 3 more minutes. Transfer to a plate. Add tomatillos, green chiles, cilantro, garlic, and sesame seeds to the skillet. Sauté for 2 minutes until tomatillos soften slightly.
  3. Step 3: Transfer mixture to a blender. Add avocado and blend until smooth, scraping down sides. Add chicken broth and blend until fully emulsified—add more broth if too thick.
  4. Step 4: Return skillet to medium heat. Pour in blended sauce and simmer for 10 minutes until slightly thickened and coats the back of a spoon.
  5. Step 5: Return chicken to skillet, spooning sauce over top. Cover and simmer for 25 minutes until chicken is tender and internal temperature reaches 165°F (74°C).

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Frequently asked questions

How long does Mestizo Mole Verde with Roasted Chicken 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 Mestizo Mole Verde with Roasted Chicken?

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 skin-on chicken thighs from drying out.

Can I substitute ingredients in Mestizo Mole Verde with Roasted Chicken?

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 Mestizo Mole Verde with Roasted Chicken 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.

Is Mestizo Mole Verde with Roasted Chicken gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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