Caribbean Mole Chicken Cutlet
Dig into a comforting fusion bowl with sliced chicken cutlet and a velvety plantain mole made from sweet plantains, smoky chiles, and dark chocolate. Served with yellow rice, plantain crumble, and bright pickled jalapeños.
Nutritional facts
Protein
51g
Carbs
108g
Calories
830kcal
Fat
20g
Ingredients
Chicken Breast, Plantain, Basmati Rice, Panko Breadcrumbs, Egg, Onion, Canned Roasted Tomatoes, Cilantro, Peanuts, Pickled Jalapeno Peppers, Butter, Pumpkin Seeds, Chocolate, Dark, 60%, Ancho Powder, Extra Virgin Olive Oil, Kosher Salt, Garlic, Guajillo Chile, Onion Powder, Garlic Powder, Vegetable Base, Plantain Chips, Chipotle Powder, Italian Parsley, Parmesan Cheese, Cinnamon Stick, Black Pepper, Canola Oil, Turmeric, Canola and Olive Oil Blend, Cumin, Coriander, Bay Leaf
Contains milk, eggs, wheat, peanuts, soybeans, celery.
Reviews
3.4
Based on 5 reviews
Matthew · 03/06/26
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About Anthony Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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