Spiced Mole-Infused Chicken with Plantains

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, aromatic chicken dish featuring a complex mole sauce with chocolate and spices, served atop caramelized plantains, inspired by Mexico's dominant language and cuisine. This mexican-inspired chicken ready in about 55 minutes pairs chicken thighs, medium ripe plantains, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
• 3 medium ripe plantains
• 3 tbsp olive oil
• 2 medium tomato
• 1/4 cup almonds
• 1 tbsp sesame seeds
• 1 tsp dried oregano
• 1/2 tsp cinnamon
• 1 oz dark chocolate
• 1/2 tsp cumin
• 1 cup chicken broth
• 3 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat 1 lb chicken thighs dry, then season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat and sear chicken for 5 minutes per side until golden brown; remove and set aside.
2. Step 2: Dice 2 medium tomatoes and 3 cloves minced garlic. Heat remaining 1 tbsp olive oil in the same skillet, then sauté tomatoes and garlic for 4 minutes until softened and juicy.
3. Step 3: Add 1/4 cup almonds, 1 tbsp sesame seeds, 1 tsp dried oregano, 1/2 tsp cinnamon, 1/2 tsp cumin, and 1 oz dark chocolate to the skillet. Cook while stirring for 2 minutes until chocolate melts and ingredients are well combined.
4. Step 4: Pour in 1 cup chicken broth, bring to a simmer, and cook for 5 minutes, stirring frequently until sauce thickens slightly.
5. Step 5: Return chicken to the skillet, coating it in the sauce, and simmer uncovered for 15 minutes until chicken is cooked through and sauce has reduced.
6. Step 6: While chicken simmers, slice 3 medium plantains into 1/2-inch thick rounds. Heat a small skillet over medium heat with a drizzle of oil, then cook plantains for 3-4 minutes per side until golden brown and caramelized.
7. Step 7: Serve chicken with plantains and a generous spoonful of sauce spooned over the top.