Mole-Infused Chicken with Plantains

Name: Mole-Infused Chicken with Plantains
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lbs bone-in chicken thighs; 1/2 cup mole sauce; 2 ripe plantains; 1/4 cup chicken broth; 1 tbsp olive oil; 1/4 tsp cinnamon; 2 tbsp chopped peanuts

Tender chicken simmered in a rich, complex mole sauce with caramelized plantains for a deeply savory and slightly sweet dinner.

Cuisine: Mexican

Category: Chicken

Prep: 10 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

1.5 lbs bone-in chicken thighs
1/2 cup mole sauce
2 ripe plantains
1/4 cup chicken broth
1 tbsp olive oil
1/4 tsp cinnamon
2 tbsp chopped peanuts

Instructions

Step 1: Pat chicken thighs dry and season with 1/4 tsp salt. Heat 1 tbsp olive oil in a large skillet over medium-high heat and sear chicken for 5 minutes per side until golden brown.
Step 2: Add 1/2 cup mole sauce and 1/4 cup chicken broth to the skillet. Bring to a gentle simmer, then reduce heat to low and cover. Cook for 25 minutes until chicken is tender and sauce has thickened slightly.
Step 3: While chicken simmers, peel and slice 2 ripe plantains into 1/2-inch thick rounds. Heat a separate skillet over medium heat with no oil and cook plantains for 3-4 minutes per side until caramelized and slightly crispy.
Step 4: Remove chicken from skillet and let rest for 5 minutes. Stir 1/4 tsp cinnamon into the sauce, then spoon sauce over chicken. Arrange plantains on the side and sprinkle with 2 tbsp chopped peanuts before serving.