Mole Chicken with Jarred Sauce
Skip the 3-hour mole simmer. Jarred mole paste + rotisserie chicken + rice = authentic flavor in 20 minutes. Finish with a squeeze of lime and fresh cilantro.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
comfortsatisfyingmexicanchickentendercreamyweeknightmain-dish
Ingredients
- 1 jar (8 oz) jarred mole paste (such as Doña María)
- 1 whole rotisserie chicken, shredded
- 1.5 cups chicken broth
- 2 cups cooked rice (white or brown)
- 1 whole lime
- ¼ cup fresh cilantro, chopped
- ½ cup diced white onion
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium. Add onion, cook until translucent, ~3 minutes.
- 2
Stir in mole paste and cook for 1 minute until fragrant.
- 3
Pour in broth, whisk to combine, then add shredded chicken and stir gently.
- 4
Simmer for 5 minutes until sauce thickens slightly and coats the chicken.
- 5
Divide rice into bowls, ladle mole-chicken over top, squeeze lime juice over each.
- 6
Garnish with cilantro and onion. Serve hot.
Tools you’ll need
- large skillet (12-inch)
- spoon or whisk
- bowls for serving
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