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
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 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.
Step 2
Slice chorizo into thin coins. Add to the same skillet and cook, stirring, until edges crisp and fat renders, about 3 minutes.
Step 3
Stir in mole paste until fragrant, about 30 seconds. Pour in tomatoes and broth, scraping up any brown bits from the pan.
Step 4
Return chicken to the skillet. Add plantain chunks and bring to a gentle simmer, then cover and cook 10 minutes until plantain softens.
Step 5
Uncover and cook 2 minutes more until sauce thickens slightly. Taste and adjust salt and pepper as needed.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
