Mole Prieto Chicken
Jarred mole prieto paste transforms into a silky, complex sauce in minutes. Roasted chicken thighs soak it up while a sheet pan does all the work.
- Total time
- 25 min
- Servings
- 4
- Calories
- 640
- Protein
- 52g
Ingredients
- 8 pieces (about 3 lbs) chicken thighs, bone-in skin-on
- ¾ cup mole prieto paste (jarred)
- ½ cup chicken broth
- 3 tbsp sesame seeds
- 1 medium white onion, sliced
- 8 pieces corn tortillas
- ¼ cup fresh cilantro, chopped
- 1 whole lime
Instructions
- 1
Pat chicken dry. Season with salt and pepper on both sides.
- 2
Arrange chicken skin-side up on a sheet pan. Roast at 425°F for 12 minutes until skin starts to crisp.
- 3
Whisk mole paste with broth until smooth. Pour over chicken, scatter onion slices around pan.
- 4
Roast 8 more minutes until chicken is cooked through and sauce clings to the meat.
- 5
Toast sesame seeds in a dry skillet over medium heat, stirring constantly, until fragrant (2 minutes).
- 6
Warm tortillas in a dry skillet 30 seconds per side. Top with chicken, drizzle mole sauce, garnish with sesame, cilantro, and lime wedge.
Tools you’ll need
- sheet pan (rimmed)
- small bowl (for whisking)
- 12-inch skillet (for toasting and warming tortillas)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
