Chicken Mole Rojo
Quick mole using jarred chili paste as the anchor, finished with rich chocolate and a sour note. Chicken poaches in the sauce while you sip a margarita.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- ¾ cup jarred mole paste (colorado or rojo style)
- 1.5 cups chicken broth
- 1.5 oz dark chocolate (70% cocoa), chopped
- 1 tbsp white vinegar
- 1 whole lime (juiced)
- 2 tbsp sesame seeds (optional, for garnish)
Instructions
- 1
Heat a large skillet over medium-high. Season chicken with salt and pepper, then sear skin-side down 3 minutes per side until golden.
- 2
Remove chicken to a plate. Whisk mole paste with broth until smooth, then pour into the skillet and scrape up any browned bits.
- 3
Return chicken to the pan, nestle into sauce, and simmer uncovered for 12 minutes until cooked through and tender.
- 4
Stir in chocolate, vinegar, and lime juice. Simmer 1 more minute, stirring gently, until chocolate melts and sauce glosses.
- 5
Taste and adjust salt. Serve chicken with sauce spooned over; top with sesame seeds if using.
Tools you’ll need
- large skillet (12-inch)
- whisk
- wooden spoon
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