25-Minute Mole Chicken with Rice & Tortillas
Jarred mole paste shortcuts the hours—just warm it with chicken broth, simmer chicken thighs until tender, and serve over rice with crispy tortilla chips. Authentic Puebla flavor, weeknight timing.
- Total time
- 25 min
- Servings
- 4
- Calories
- 620
- Protein
- 42g
Ingredients
- 1.5 lbs boneless chicken thighs
- ¾ cup jarred mole poblano paste
- 1.5 cups chicken broth
- 1.5 cups white rice (uncooked)
- 3 cups water (for rice)
- 1 cup tortilla chips
- ¼ cup fresh cilantro or parsley, chopped
Instructions
- 1
Bring salted water to boil in a medium pot. Add rice, stir once, cover, and reduce heat to low.
- 2
Heat oil in a large skillet over medium-high. Season chicken thighs with salt and pepper on both sides.
- 3
Sear chicken 3 minutes per side without moving until light golden, then transfer to a plate.
- 4
Whisk mole paste and chicken broth together in the same skillet until smooth, scraping up any browned bits.
- 5
Return chicken to the skillet, nestle into the sauce, cover, and simmer on low until chicken is tender, ~10 minutes.
- 6
Divide rice into bowls, top with chicken and mole sauce, scatter tortilla chips and cilantro, and serve hot.
Tools you’ll need
- medium pot with lid
- large skillet with lid
- whisk
- spoon
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