Chicken Mole Corncake with Fried Plantains


Chicken Mole Corncake with Fried Plantains
Recipe Type: Casserole, Chicken
Cuisine: Mexican
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
Here’s a fun twist on a classic Mexican dish! Top a regular cornbread mixture with some mole-seasoned chicken and top with fried onions and plantains. An easy supper that’s hearty and exotic! Serve with a freshly sliced peach and side salad.
  • 1 box Trader Joe’s Corn Muffin Mix and package ingredients (mine called for 1 egg, 1/2 cup vegetable oil, and 3/4 cup milk)
  • 1 tbsp mole seasoning (if you don’t have mole seasoning, combine 1 tbsp chili powder, 1/2 tsp cumin and 1/2 tsp cinnamon)
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp chili powder
  • 2 tbsp water
  • 1 tbsp olive oil, plus additional for pan
  • 4 chicken breasts
  • 1 onion, diced
  • 1 tsp minced garlic
  • 1 ripe plantain, sliced into 1/4″ slices
  • 1/3 cup shredded cheddar
  • fresh parsley, for garnish
  1. Preheat oven to 375 deg.
  2. Grease a 8×8 casserole dish.
  3. Prepare cornbread according to package directions and pour into bottom of dish.
  4. In a large ziplock bag, combine all ingredients from mole seasoning to olive oil. Shake bag to mix. Add chicken and marinate at least 30 minutes.
  5. In a saute pan, heat more olive oil on medium-high. Add garlic and onions and continue to cook until translucent, about 4 minutes. Add plantain slices and fry (add more oil if you need to) until lightly browned and fragrant, flipping halfway through. Remove from pan and set aside.
  6. In same pan, cook chicken until just browned- about 1 min each side.
  7. Top cornbread with chicken, pressing gently down into the mixture.
  8. Return onions and plantains to pan, scraping up the browned bits from bottom. Add to top of chicken.
  9. Sprinkle cheese and parsley on top of casserole, cover and bake 35-40 minutes, until cornbread is brown around the edges.
  10. Cool at least 10 minutes before serving.




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