Rich, dark and delicious, mole is a signature sauce in Mexican cooking.
Traditional recipes can take several hours to prepare.
This quick version takes a few shortcuts by using chili powder, nut butter and chocolate chips.
Serve with rice and a medley of sauteed zucchini, pepper and onion.
ThisChicken with Quick Mole Saucejust might replace your typical chicken preparation.
Succulent chicken thighs are draped in thick, rich mole.
Keep reading for expert tips, including what to serve with this dish.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total.
Transfer to a plate.
Reduce heat to medium.
Cook, stirring, until fragrant, about 30 seconds.
Bring to a simmer.
Simmer until the chicken is cooked through, about 5 minutes more.
Serve sprinkled with 1 tablespoon sesame seeds.
Frequently Asked Questions
Absolutely.
you might freeze it, too.
Cooked chicken mole should last about 2 months in a freezer-safe bag.
(Remember to include a use-by date on the bag.)
Leftovers will make delicious lunches the following day.
Store them in the refrigerator in an airtight container where they’ll be good for 3 to 4 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
