Smoky Ancho Mole Chicken with Plantains

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

A rich, complex mole sauce slow-cooked with ancho chiles and toasted almonds, served over caramelized plantains for balanced sweetness. This mexican ready in about 120 minutes pairs dried ancho chiles, almonds, sesame seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 485 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.

★ 4.2 (13 ratings) Prep: 30 min Cook: 90 min Serves 4 Mexican cuisine 485 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Toast dried ancho chiles in a dry skillet over medium heat for 1 minute per side until fragrant, then remove stems and seeds. Place in a bowl and cover with hot water, soaking for 20 minutes.
  2. Step 2: Meanwhile, toast almonds and sesame seeds in a dry skillet over medium heat for 3 minutes until golden, stirring frequently. Transfer to a blender.
  3. Step 3: Add soaked chiles, 1 cup chicken broth, dark chocolate, garlic, and cinnamon stick to the blender. Blend until completely smooth, scraping down sides.
  4. Step 4: Heat olive oil in a large pot over medium heat. Add blended mole mixture and simmer for 25 minutes, stirring occasionally until thickened and fragrant.
  5. Step 5: Add chicken thighs to the pot, ensuring they're submerged in sauce. Simmer uncovered for 45 minutes until chicken is tender and sauce has reduced by half.
  6. Step 6: While chicken cooks, slice plantains into 1/2-inch thick rounds. Heat 1 tbsp oil in a skillet over medium-high heat and cook plantains until golden brown on both sides, about 3 minutes per side.

Frequently asked questions

How long does Smoky Ancho Mole Chicken with Plantains take to make?

Total time is about 120 minutes (30 min prep + 90 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 Smoky Ancho Mole 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 dried ancho chiles from drying out.

Can I substitute ingredients in Smoky Ancho Mole 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 Smoky Ancho Mole 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 Smoky Ancho Mole Chicken with Plantains?

Mexican mexican 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

Related recipes