25-Min Mole Manchamanteles Skillet
Jarred mole paste simplifies this classic Oaxacan braise into a weeknight dinner. Chicken and chorizo simmer in a rich, slightly sweet sauce with plantain and tomatoes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 1.25 lb boneless, skinless chicken thighs
- ½ lb chorizo sausage
- ¾ cup jarred mole paste (such as Doña María)
- 1 can (14.5 oz) canned diced tomatoes
- 1 medium ripe plantain, peeled and cut into 1-inch chunks
- ¾ cup chicken broth
- 1 whole lime (for finishing)
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high. Pat chicken dry, season with salt and pepper, then brown 4 minutes per side without moving. Transfer to a plate.
- 2
Slice chorizo into thin coins. Add to the same skillet and cook, stirring, until edges crisp and fat renders, about 3 minutes.
- 3
Stir in mole paste until fragrant, about 30 seconds. Pour in tomatoes and broth, scraping up any brown bits from the pan.
- 4
Return chicken to the skillet. Add plantain chunks and bring to a gentle simmer, then cover and cook 10 minutes until plantain softens.
- 5
Uncover and cook 2 minutes more until sauce thickens slightly. Taste and adjust salt and pepper as needed.
- 6
Squeeze lime juice over the top and serve hot over rice.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- plate
- knife and cutting board
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