Simple Chicken Mole
The best flavor for this recipe is with skinless, bone-in chicken thighs. However, if you want to use white chicken breasts, it's best to use skinless, bone-in breasts.
Ingredients
Ingredients
- 6 to 8 skinless, bone-in chicken thighs
- Salt and Pepper to taste
- Flour for dusting
- 3 tablespoons vegetable oil
- 1 jar Serious Foodie Mexican Mirasol Mole
- 4 ounces Chicken stock
- Optional: sliced green onion for garnish
Instructions
- Pat dry the chicken. Sprinkle with salt and pepper to taste on both sides. Lightly dust the chicken with flour, brushing off any excess.
- To a medium size skillet, add enough vegetable oil to just coat the bottom. Bring the heat to medium high, then add the chicken. Brown on all sides - about 5 minutes. Remove any excess fat.
- Add the MIrasol Mole sauce and the stock over the chicken in the skillet, and stir. Add a cover to the skillet, and bring the heat down to simmer. Cook until done (about 20-30 minutes).
- Serve immediately. Garnish with green onion, if you like.
Notes
Check out these other internationally-inspired sauces:
Peruvian Blood Orange
South Pacific Mango
New Zealand Tamarillo
Calabrian Chili Relish
Korean Grill
Peruvian Blood Orange
South Pacific Mango
New Zealand Tamarillo
Calabrian Chili Relish
Korean Grill