Mole Negro Chicken Bowls
Jarred mole negro sauce coats shredded rotisserie chicken over rice — no tamale steam, all the flavor in 10 minutes. Finish with crispy tortilla strips and a drizzle of crema for the TikTok moment.
- Total time
- 10 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 2 cups cooked rice (white or brown)
- 1.5 cups rotisserie chicken, shredded
- 1 cup jarred mole negro sauce
- 2 whole corn tortillas
- ¼ cup Mexican crema or sour cream
- 1 tbsp sesame seeds (optional garnish)
Instructions
- 1
Warm rice in a skillet over medium heat, stirring occasionally, until heated through, ~3 minutes.
- 2
Add shredded chicken and mole sauce to the rice, stir to coat, and heat until simmering, ~2 minutes.
- 3
Cut tortillas into thin strips. Heat a separate skillet over medium-high until very hot, ~90 seconds.
- 4
Add tortilla strips to the hot skillet and toast, tossing often, until crispy and lightly charred, ~2 minutes.
- 5
Divide rice and mole chicken between bowls. Drizzle crema over the top and crown with crispy tortilla strips.
- 6
Sprinkle sesame seeds over each bowl and serve immediately.
Tools you’ll need
- large skillet
- second skillet or cast-iron pan
- wooden spoon
- knife
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