Mole-Poached Chicken with Plantains
Tender chicken simmered in a rich, smoky mole sauce served with caramelized plantains for a balanced, comforting meal. This mexican-inspired one pot ready in about 40 minutes pairs chicken thighs, mole sauce, medium ripe plantains for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 1 lb chicken thighs
- 1 cup mole sauce
- 2 medium ripe plantains
- 1 tbsp olive oil
- 2 cloves garlic
- 1 lime
Instructions
- Step 1: Pat chicken thighs dry and season with a pinch of salt. Heat 1 tbsp olive oil in a large skillet over medium heat, add chicken skin-side down, and cook for 5 minutes until golden brown.
- Step 2: Pour 1 cup mole sauce over chicken, add 2 minced garlic cloves, and simmer uncovered for 20 minutes until chicken is cooked through and sauce thickens slightly.
- Step 3: While chicken simmers, peel plantains and slice into 1/2-inch rounds. Heat a separate skillet with a drizzle of oil over medium-high heat, add plantain slices, and cook for 3-4 minutes per side until caramelized and tender.
- Step 4: Slice lime into wedges and serve chicken with plantains, drizzling remaining sauce over the top.
Frequently asked questions
How long does Mole-Poached Chicken with Plantains take to make?
Total time is about 40 minutes (15 min prep + 25 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 Mole-Poached Chicken 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 chicken thighs from drying out.
Can I substitute ingredients in Mole-Poached Chicken 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 Mole-Poached Chicken 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 Mole-Poached Chicken 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.
What others are saying
- ★★★★★
I made this for my wife's birthday and it was a hit. The mole-poached chicken was tender and flavorful.
- ★★★★★
This recipe is a keeper! The mole depth is incredible and the plantains are cooked to perfection.
- ★★★★★
Easy one-pot meal that impressed my dinner guests. The plantains were a lovely sweet contrast.
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