Chicken Mole

PREP TIME 15 mins
COOK TIME 25 mins
SERVINGS 6
  • POSTED Sep 22nd, 2022
  • BY Chef Carrie Walters

INGREDIENTS

  • 8 bone-in, skin-on chicken thighs
  • Salt and pepper to taste
  • 1 package Guelaguetza Mole Negro
  • 2 cups tomato sauce
  • 3 cups chicken broth
  • 1 Tbsp brown sugar
  • 1 cup rice
  • 2 medium zucchini, large dice
  • 1 Tbsp olive oil
  • 2 Tbsp chopped cilantro, garnish

INSTRUCTIONS

1
Preheat oven to 400°F. Season chicken thighs generously with salt and pepper. Place on a baking pan and roast in oven until cooked and internal temperature reaches 165°F, about 20 to 25 minutes.
2
While chicken is roasting, make the mole negro according to package directions. (You will have plenty of extra mole sauce.)
3
Sauté diced zucchini in olive oil and cook rice according to package directions. Garnish with chopped cilantro. Serve the mole sauce over the cooked chicken alongside sautéed zucchini and rice. The extra leftover sauce is excellent with scrambled eggs!

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