Oaxacan Chicken Mole with Roasted Plantains and Cabbage Slaw

Tender chicken thighs slow-simmered in a rich, smoky, and subtly spiced Whole30 compliant mole sauce, served alongside naturally sweet roasted plantains and a crisp lime-cilantro cabbage slaw.

• Prep: 30 min
• Cook: 1 hr
• Total: 1 hr 30 min
• Servings: 5
• Cuisine: Latin
• Difficulty: Medium
• Cost: $3.53/serving

Dietary

• Whole30
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• spicy
• roast
• boil

Ingredients

• 2 pound chicken thigh (boneless, skinless)
• 3 tablespoon olive oil
• 1 yellow onion (large, roughly chopped)
• 4 clove garlic (minced)
• 15 ounce diced tomatoes (undrained, Whole30 compliant)
• 1 dried ancho chile (stemmed and seeded)
• 1 dried guajillo chile (stemmed and seeded)
• 1 dried pasilla chile (stemmed and seeded)
• 0.5 cup chicken broth (Whole30 compliant)
• 2.5 plantains (ripe, peeled and chopped and ripe, peeled and sliced into 1/2-inch rounds)
• 1 teaspoon cumin
• 0.5 teaspoon cinnamon
• 0.25 teaspoon cloves
• 0.25 teaspoon allspice
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 0.5 head green cabbage (shredded)
• 0.25 cup fresh cilantro (chopped)
• 2 tablespoon lime juice

Instructions

1. Prepare the chiles: Place the dried ancho chile, dried guajillo chile, and dried pasilla chile in a heatproof bowl. Pour enough hot water over them to cover and let them soak for 20-30 minutes, until softened. Once soft, drain, reserving about 1/4 cup of the soaking liquid. Remove any remaining seeds and stems.
2. Sear the chicken: Pat chicken thigh dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until browned. Remove chicken and set aside.
3. Sauté aromatics: Add remaining 1 tablespoon olive oil to the pot. Add yellow onion and sauté for 5-7 minutes until softened. Add garlic and cook for 1 minute more until fragrant.
4. Blend the mole sauce: In a blender, combine the softened chiles, diced tomatoes, 1/2 chopped plantain, 1/2 cup chicken broth, ground cumin, ground cinnamon, ground cloves, ground allspice, and the reserved chile soaking liquid (if needed for consistency). Blend until very smooth. If too thick, add a little more broth or water.
5. Simmer the mole: Pour the blended mole sauce into the pot with the aromatics. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, allowing the flavors to meld.
6. Add chicken and finish cooking: Return the seared chicken thigh to the pot, nestling it into the sauce. Cover and continue to simmer for 20-25 minutes, or until the chicken is cooked through and tender. Season with additional salt and black pepper as needed.
7. Roast plantains: While the mole simmers, preheat oven to 400 degrees Fahrenheit. Toss sliced plantain with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread on a baking sheet and roast for 15-20 minutes, flipping halfway, until caramelized and tender.
8. Prepare cabbage slaw: In a medium bowl, combine shredded green cabbage and 1/4 cup chopped fresh cilantro. Drizzle with 2 tablespoons lime juice and season with a pinch of salt. Toss to combine.
9. Serve: Serve the Oaxacan chicken mole hot, garnished with fresh cilantro if desired, alongside the roasted plantains and cabbage slaw.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. The flavors of the mole tend to deepen overnight.

Nutrition (per serving)

• Calories: 480
• Protein: 38.5 g
• Carbohydrates: 45.2 g
• Fat: 19.8 g
• Fiber: 9.5 g
• Sodium: 390 mg
• Saturated Fat: 4.1 g
• Sugar: 12.3 g
• Cholesterol: 120 mg