Mole-Crusted Chicken with Fried Plantains

Name: Mole-Crusted Chicken with Fried Plantains
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lbs chicken thighs; 1/4 cup mole sauce; 2 medium ripe plantains; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp cumin; 2 tbsp chopped cilantro

Crisp-skinned chicken thighs coated in rich, smoky mole sauce, served with sweet caramelized plantains for perfect balance.

Cuisine: Mexican

Category: Chicken

Prep: 20 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

1.5 lbs chicken thighs
1/4 cup mole sauce
2 medium ripe plantains
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/4 tsp cumin
2 tbsp chopped cilantro

Instructions

Step 1: Pat chicken thighs dry with paper towels. Season evenly with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cumin.
Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken skin-side down, pressing gently to ensure even contact. Sear for 5 minutes until golden brown, then flip and sear 2 more minutes.
Step 3: Spoon 1/4 cup mole sauce over chicken, then transfer skillet to a preheated 400°F oven. Bake for 20 minutes until chicken reaches 165°F internally.
Step 4: While chicken bakes, slice plantains into 1/2-inch thick rounds. Heat remaining 1 tbsp olive oil in a separate skillet over medium heat. Add plantains and cook undisturbed for 3 minutes until golden, then flip and cook 2 more minutes until caramelized. Sprinkle with 1/2 tsp salt and 1 tbsp chopped cilantro.
Step 5: Let chicken rest 5 minutes before serving with fried plantains and extra mole sauce drizzled on top.