Ingredients with Measurements:
- 2 lbs boneless, skinless chicken thighs
- 2 cups chicken broth
- 1 cup diced pineapple
- 1 cup diced plantain
- 1 cup diced sweet potato
- 1 cup diced carrot
- 1 cup diced onion
- 4 garlic cloves, minced
- 2 tbsp vegetable oil
- 2 tbsp sesame seeds
- 2 tbsp pumpkin seeds
- 2 tbsp peanuts
- 2 tbsp raisins
- 2 tbsp ancho chili powder
- 1 tbsp cumin
- 1 tbsp dried oregano
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup cocoa powder
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken and set aside.
2. In the same pot, add the diced onion and garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the diced pineapple, plantain, sweet potato, and carrot to the pot. Cook for 10 minutes, stirring occasionally.
4. In a blender or food processor, combine the sesame seeds, pumpkin seeds, peanuts, raisins, ancho chili powder, cumin, oregano, cinnamon, salt, black pepper, cocoa powder, brown sugar, and apple cider vinegar. Blend until smooth.
5. Add the blended mixture to the pot with the vegetables. Stir to combine.
6. Add the chicken broth to the pot and stir to combine.
7. Return the chicken thighs to the pot. Bring the mixture to a simmer and cook for 30 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Serve hot with rice or tortillas.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for cooking the chicken
- Medium heat for cooking the vegetables and sauce
Serving size:
- 6 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 35g
- Protein: 35g
- Sodium: 800mg
- Fiber: 7g
- Sugar: 18g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or pork shoulder.
- Pineapple can be substituted with mango or papaya.
- Plantain can be substituted with butternut squash or pumpkin.
- Sweet potato can be substituted with regular potato or yam.
- Ancho chili powder can be substituted with regular chili powder or chipotle powder.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
Variations:
- Vegetarian option: Substitute the chicken broth with vegetable broth and omit the chicken thighs.
- Seafood option: Substitute the chicken thighs with shrimp or fish.
- Spicy option: Add more chili powder or diced jalapeno peppers to the sauce.
Tips and tricks:
- Toast the sesame seeds, pumpkin seeds, and peanuts before blending for extra flavor.
- Use a high-quality cocoa powder for the best flavor.
- Make the sauce ahead of time and store in the fridge for up to 3 days.
Storage instructions:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat.
Presentation ideas:
- Serve the mole manchamanteles in a large bowl with rice or tortillas on the side.
- Garnish with fresh cilantro or chopped peanuts.
Pairings:
- Serve with a side of black beans or refried beans.
- Pair with a Mexican beer or a fruity red wine.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the sauce is too thin, simmer for a few more minutes to thicken it up.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before serving.
- Store leftovers in the fridge within 2 hours of cooking.
Food history:
- Mole manchamanteles is a traditional Mexican dish that originated in the state of Oaxaca. The name "manchamanteles" means "tablecloth stainer" in Spanish, referring to the rich and flavorful sauce that is often served with the dish.
Flavor profiles:
- Sweet, savory, and slightly spicy with a hint of chocolate.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
- Great for entertaining or special occasions.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican