For those looking to upgrade our traditional mole and chicken dish, this recipe is for you. Once you’ve used our mole jar this way, you will never want to use it any other way.
PAN FRIED MOLE CHICKEN THIGHS
- 6-8 Bone-In Chicken Thighs
- 1 tsp Garlic granules
- 2 Tbsp Grapeseed oil
- 16oz @laguelaguetza Mole Paste
- 15oz canned tomato sauce
- 32oz Chicken or Veggie Broth
- 1 tsp salt
- 1 1/2 tbsp brown sugar
Season chicken thighs well with salt, pepper and garlic granules. In a heavy bottom pot, heat oil over medium-high heat. Once oil is hot, add chicken thighs skin-side down and cook undisturbed until nicely browned, about 6 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to plate and set aside.
Pour off the fat oil from the pot (but keep all the brown bits). Add tomato sauce and stir until pot has been deglazed. Add mole paste and stir until dissolved, about 2 to 3 minutes. Add Chicken broth and season with salt and sugar. Stir until the mole sauce has thickened, about 5-7 more minutes. Add back in the chicken and bring to a slow simmer. Cover and allow the chicken to finish cooking through, about 15 minutes more.
Garnish with chopped parsley and serve with rice on side, if desired.
You will have some mole left over. Freeze left over moles sauce for up to three months or seven days in your freezer.