Coloradito Chicken

Ingredients

• 1ripe plantain
• 6ancho chillies, stemmed and seeded
• 5guajillo chillies, stemmed and seeded
• 454 g (1 lb)ripe Roma tomatoes (3 to 4)
• 5 clovesgarlic, unpeeled
• 1 slice, 3.8 cm (1½ in) thickwhite onion
• 1 stick, 2.5 cm (1 in) long, or ½ teaspoon groundCeylon cinnamon or canela
• 3whole cloves
• 6black peppercorns
• 35 g (¼ cup)slivered almonds
• 3 tablespoonssesame seeds
• 1 teaspoondried oregano
• 2 tablespoonsraisins
• 1 tablespoongrated piloncillo or dark brown sugar
• 2 teaspoons, dividedkosher salt or coarse sea salt
• 1 chicken, 1.36 kg (3 lb), cut into 8 serving pieces; wings removed for later use and breasts halvedchicken
• as neededvegetable oil, for cooking the chicken
• 480 ml (2 cups)chicken broth
• 1 bar, 85 g (3 oz), broken into piecesMexican chocolate
• 454 g (1 lb)chayote squash, peeled and sliced into 2.5 cm (1 in) strips
• 454 g (1 lb)green beans, trimmed and cut into 2.5 cm (1 in) pieces
• to servetortillas or rice

Instructions

1. 1

   Bake the plantain

   Preheat the oven to 200°C (400°F). Put the plantain in a foil-lined baking dish and make a couple of 1.3 cm (½ in) slits in its skin. Bake for about 40 minutes, until cooked through. Once cool enough to handle, peel and slice it, then set aside.

2. 2

   Toast and simmer

   Heat a comal, griddle or frying pan over medium heat. Toast the ancho and guajillo chillies for 30–45 seconds per side, until fragrant and lightly toasted. Put them in a saucepan with the whole tomatoes, cover with water and bring to a simmer over medium-high heat. Cook for 12–15 minutes, until the chillies are plump and rehydrated and the tomatoes are soft and mushy.

3. 3

   Char the aromatics

   On the same comal, griddle or frying pan, char the unpeeled garlic and onion slice until softened and thoroughly charred, about 8–10 minutes, turning them a couple of times. Leave to cool, then peel the garlic when it is cool enough to handle.

4. 4

   Toast the spices

   Toast the cinnamon stick in a small frying pan over medium heat for 1–2 minutes, turning once, until fragrant. Toast the cloves and peppercorns for 1 minute, moving them around as they cook. Toast the almonds for a couple of minutes until lightly browned, then toast the sesame seeds. Toast the oregano last for 5–10 seconds.

5. 5

   Blend the mole

   As they are toasted, put the cinnamon, garlic, onion, cloves, peppercorns, almonds, sesame seeds and oregano in a blender. Add the rehydrated chillies, cooked tomatoes, 240 ml (1 cup) of their cooking liquid and the plantain. Add the raisins, sugar and 1 teaspoon of salt, then blend for at least a couple of minutes until completely smooth. Blend in batches if needed.

6. 6

   Brown the chicken

   Set a large casserole over medium-high heat and add enough oil to make a depth of about 3 mm (⅛ in). Season the chicken with the remaining teaspoon of salt. When the oil is hot, brown the pieces in batches without crowding the casserole, cooking for about 3 minutes per side until the skin has formed a crust and the pieces turn easily. Transfer them to a large bowl.

7. 7

   Simmer with vegetables

   When all the chicken is browned, lower the heat to medium-low. Carefully pour the mole sauce into the oil, using the casserole lid as a shield from splatters. Stir, cover with the lid slightly ajar and cook for 6–7 minutes, stirring occasionally and shielding yourself with the lid, until the sauce is very thick and seasoned. Add the chicken broth, chocolate and browned chicken, and cook for 20 minutes. Stir in the chayote and green beans and cook for another 10 minutes, until the vegetables are tender.

8. 8

   Serve the dish

   Serve the chicken and mole with tortillas, rice or both.

What is coloradito chicken?

Coloradito is a style of mole associated with Oaxaca, Mexico, where moles are known for their layered combinations of chillies, spices and other ingredients. This version pairs chicken with a smooth sauce that balances savoury, sweet and gently tangy notes.

The method builds those layers through separate toasting, charring and blending before the sauce is simmered with the chicken. Plantain and Mexican chocolate lend body and sweetness, while chayote and green beans make it a complete, generous main.

Nutrition and macros by portion

The nutrition label shows one serving as written: 740 calories, 43g protein, 63g carbs, 36g fat.

The chicken provides most of the protein, while the plantain, tomatoes, raisins, sugar, chocolate and serving of rice or tortillas contribute carbohydrates. Oil, chicken skin, almonds and sesame seeds are the main sources of fat. For a balanced plate, serve a moderate amount of rice or tortillas alongside a generous portion of the chayote and green beans.

The ingredients behind the sauce

Chillies: Ancho and guajillo bring the main pepper flavour. Toast them briefly until fragrant, rather than letting them darken too much, which can make the sauce taste bitter.

Sweetness: Ripe plantain, raisins and piloncillo round out the chilli and savoury notes. Mexican chocolate adds its own sweetness and depth as it melts into the simmering sauce.

Spices and seeds: Cinnamon, cloves, peppercorns, almonds and sesame seeds add fragrance and richness. Toast each separately as directed, since their ideal toasting times differ.

Why toast and char separately?

Charring the onion and garlic softens them and gives the sauce a smoky edge; the garlic is peeled after cooling. The spices, nuts and seeds are toasted in a pan so you can keep a close eye on each one.

The chillies are toasted briefly, then simmered with the tomatoes to soften them for blending. Reserve a cup of that cooking liquid as the recipe directs; it helps the ingredients blend into a smooth sauce.

Getting a smooth mole

Blend the sauce for at least a couple of minutes, stopping when no obvious pieces remain. If the blender is small, work in batches rather than overfilling it.

Take care when adding the sauce to the hot oil: it can splatter. Use the casserole lid as a shield, as in the method, and stir with the lid partly covering the pot.

Browning and simmering the chicken

Brown the chicken in batches so the pieces have room to make contact with the casserole and form a crust. They should release and turn readily when the skin is browned; if they resist, give them a little more time.

After the chicken goes back into the sauce, simmer it for 20 minutes before adding the vegetables. Cook the chayote and green beans for the final 10 minutes, until tender but not falling apart.

Serving and timing

The recipe takes about 90 minutes in total, with several tasks happening in sequence: baking the plantain, preparing the sauce and simmering the chicken. Have the ingredients ready before you begin to make the transitions easier.

Serve the mole with tortillas for scooping or rice to soak up the sauce. Both are suggested accompaniments in the recipe, so choose one or offer both at the table.

Recipe notes & tips

• Let the plantain cool enough to handle before peeling and slicing it.
• Keep the chillies moving on the hot cooking surface and remove them once lightly toasted and fragrant.
• Toast the almonds, sesame seeds and oregano for their individual times to avoid scorching the smaller ingredients.
• Blend in batches if needed so the blender is not overfilled.
• Brown the chicken in batches to help the skin form a crust.
• Keep the lid close at hand when adding the mole to hot oil to guard against splatters.

Variations

• Use ground cinnamon: Substitute ½ teaspoon ground Ceylon cinnamon for the cinnamon stick.
• Choose a different sweetener: Use dark brown sugar in place of piloncillo.
• Serve with rice: Spoon the mole over rice to catch the sauce.
• Serve with tortillas: Offer warm tortillas alongside the chicken for scooping.
• Use both accompaniments: Serve rice and tortillas together for a more substantial meal.

Common mistakes to avoid

• Over-toasting the chillies: Toast only until fragrant and lightly coloured so they do not turn bitter.
• Crowding the chicken: Brown it in batches so the pieces can form a crust instead of steaming.
• Skipping the reserved liquid: Add the specified 240 ml (1 cup) of chilli and tomato cooking broth to help the sauce blend.
• Overfilling the blender: Puree the sauce in batches if the jar is small.
• Adding sauce without protection: Use the casserole lid as a shield because the hot oil may splatter.
• Overcooking the vegetables: Add them after the chicken has simmered for 20 minutes, then cook for about 10 minutes until tender.

How to store

Cool leftovers promptly and store the chicken, vegetables and mole in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan until piping hot, adding a splash of broth or water if the sauce has thickened too much.

Frequently asked questions