Mole Chicken with Jarred Mole
Rotisserie chicken tossed with quality jarred mole sauce, finished with a squeeze of lime and toasted seeds. Restaurant-quality depth, weeknight speed.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 38g
Ingredients
- 1 whole (about 2 lbs) rotisserie chicken, shredded
- 1 jar (12–16 oz) jarred mole negro sauce
- ½ cup chicken broth or water
- 3 tbsp sesame seeds, for toasting
- 1 whole lime
- ½ whole onion, halved
- ¼ cup fresh cilantro, chopped (optional)
Instructions
- 1
Toast sesame seeds in a dry skillet over medium heat, shaking occasionally, until fragrant and light golden, about 2 minutes.
- 2
Transfer seeds to a plate. Add a drizzle of olive oil and onion halves to the skillet, cook until softened and lightly browned, about 3 minutes.
- 3
Pour in the jarred mole sauce and broth, stir until smooth and no lumps remain.
- 4
Add shredded chicken and simmer, stirring occasionally, until heated through and sauce thickens slightly, about 5 minutes.
- 5
Squeeze lime juice over the top, taste, and adjust salt if needed.
- 6
Serve over rice or with warm tortillas. Garnish with toasted sesame seeds and cilantro.
Tools you’ll need
- 12-inch skillet or sauté pan
- wooden spoon or silicone spatula
- cutting board
- knife
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