I made this mole sauce ages ago and kept the rest in the freezer. I got about 16 servings out of it and I used half the recipe. The only thing I changed is I left out raisins because at the time I wasn’t big on all the added sugars (which you will find a lot of in raisins). One thing I would do differently is probably a bit more of the seasonings and some pink salt in the mix. It just didn’t have a ton of flavor like I would expect.
I should probably make a trip to a Spanish restaurant for my next cheat meal and actually order chicken mole so I can see what the real thing tastes like…I’ve tried a mole empanada before but it’s been a while so the memory of it isn’t very vivid.
This meal came together quick the other day. I cooked a ton of chicken for the week in the oven so I cut some of it up for the 4 servings I planned to make of this. I baked plantains in the oven, and simultaneously sauteed some onions with a green chili pepper – a new vegetable for me. I wasn’t sure how spicy they were but spice doesn’t scare me so I went for it. They turned out pretty tasty and not too spicy at all! The sauce has all the heat in this dish. I pulled it out of the freezer the previous day to give it time to thaw in the fridge. After everything was cooked it was a matter of portioning it into containers and scooping some sauce on top. Then I ate some for dinner and it was so good.
The plantains were amazing. I made the mistake of using under-ripe plantains the first time I tried to make some fried ones on the stove. They were not good, but these were extra ripe when I bought them and the only issue with them was I needed to spray the foil so they wouldn’t stick. The other issue is when reheated they just get kind of mushy but I don’t think that’s a deal breaker at all. I’d rather have mushy leftover plantains than none at all.
Chicken Mole with Baked Plantains
- 1-2 lbs chicken breast
- 2 large onions
- 1 green chili pepper
- 1 tbsp olive oil
- salt and pepper
- 2 cups cooked brown rice if building muscle, double rice portion
- 1 can (15 oz) tomatoes drained
- 1 onion, medium roughly chopped
- 1 chipotle chile in adobo sauce
- 2 dried ancho chiles stemmed
- 1/4 cup sliced almonds toasted
- 2 garlic cloves peeled and smashed
- 1 tbsp extra virgin olive oil
- 3 oz bittersweet or dark chocolate chopped
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 2 large plantains
- 1 tsp adobo seasoning or salt
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1 tsp garlic powder
- 1 tbsp olive oil extra virgin
Chicken and Mole Sauce
Preheat oven to 375 degrees.
Trim chicken breast, season with salt and pepper and place in baking dish(es).
Cover with foil and bake for 25-40 minutes, depending on chicken breast thickness. Temperature should reach about 150 degrees, pull from oven but keep covered and let them continue to cook for a few more minutes. Make sure internal temperature is 165. It's very easy to overcook chicken breast in the oven - it dries out and leftovers are terrible. Keep an eye on it and pull it at the right time - you can cut into them to check for pink spots.
Chop onions into thin strips and dice your chili pepper
heat 1 tbsp oil in a large saucepan
Place onions and pepper in the pan and season with salt. Cook for about 10-15 minutes, stirring occasionally, until onions are slightly browned.
Cube cooked chicken, toss with sauce, and serve over bed of rice and veggies. Serve plantains on the side. Enjoy!
Place all ingredients in a blender and blend until smooth. If baking the chicken, remove when it still has around 10 minutes left, cut or shred it, then pour the sauce on and continue baking. Alternatively you can simmer the sauce on the stove for about 10-15 minutes and serve desired quantity on top of your chicken. If batch cooking this for leftovers, keep the sauce and chicken separate until you reheat them before serving.
Preheat oven to 400 degrees. Line a baking sheet with foil and spray well.
Peel them by cutting in half then slicing down the side. Ripe plantains should come right out of the skins.
Slice into 1/2" disks. Keep thickness consistent so all of them bake evenly.
Toss with oil, garlic powder, paprika, chili powder, and adobo seasoning (or salt)
Spread on baking sheet in an even layer. Bake for 20 minutes, flipping them over halfway through.