Oaxacan Black Mole with Braised Chicken and Plantain

Name: Oaxacan Black Mole with Braised Chicken and Plantain
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 pounds chicken thighs (bone-in, skin-on); 2 tablespoons vegetable oil; 3 cups chicken broth (low-sodium); 2 large ripe plantains (peeled and sliced); 5 dried ancho chiles (stemmed and seeded); 5 dried guajillo chiles (stemmed and seeded); 1 cup tomatoes (chopped); 1 cup onion (chopped); 4 cloves garlic (peeled); 1/2 cup almonds (toasted); 1/2 cup raisins; 1 tablet Mexican chocolate (roughly chopped); 1/4 teaspoon cinnamon (ground)

StandardMexicanDinnerAuthenticComplexTraditional

⏱️ 60m PREP

🔥 180m COOK

👥 6 SERVINGS

⚡ 600 CAL/SERV

Get RecipeBox AI on the App Store

Overview

An authentic Oaxacan dish featuring a rich and complex black mole sauce, tender braised chicken, and sweet plantains.

Macronutrients per serving

125

grams

Protein

35.0g 28%

Fat

25.0g 20%

Carbs

65.0g 52%

Rich in nutrients

☀️ Vitamin A

30% DV

Essential for vision and immune function

🔺 Iron

25% DV

Important for oxygen transport in the body

🔺 Calcium

15% DV

Vital for strong bones and teeth

☀️ Vitamin E

20% DV

Acts as an antioxidant protecting cells

🌾 Fiber

Supports digestive health

Ingredients

Main Ingredients

3 pounds chicken thighs bone-in, skin-on
2 tablespoons vegetable oil
3 cups chicken broth low-sodium
2 large ripe plantains peeled and sliced

Black Mole Sauce

5 dried ancho chiles stemmed and seeded
5 dried guajillo chiles stemmed and seeded
1 cup tomatoes chopped
1 cup onion chopped
4 cloves garlic peeled
1/2 cup almonds toasted
1/2 cup raisins
1 tablet Mexican chocolate roughly chopped
1/4 teaspoon cinnamon ground

Instructions

1 Heat a large skillet over medium heat and add the dried chiles. Toast them for about 2 minutes, flipping occasionally until they darken and become fragrant.
2 Transfer the chiles to a bowl and cover with hot water. Let them soak for 30 minutes, then drain and set aside.
3 In the same skillet, add the chopped tomatoes, onion, and garlic. Cook until everything is soft and slightly charred, about 10 minutes.
4 Combine the soaked chiles, tomato mixture, almonds, raisins, and chocolate in a blender. Blend until smooth, adding chicken broth as needed to achieve a thick, sauce-like consistency.
5 In a large pot, heat the vegetable oil over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, about 8 minutes.
6 Pour the mole sauce over the chicken in the pot. Reduce the heat to low, cover, and let it simmer for about 2 hours, stirring occasionally.
7 Meanwhile, in a separate pan, fry the plantain slices until golden and caramelized. Set aside on a paper towel to drain excess oil.
8 Serve the braised chicken topped with the rich black mole sauce and a side of fried plantains.