Mole Rojo Chicken
Jarred mole paste simmered with chicken broth makes an authentic-tasting sauce in minutes. Serve over shredded rotisserie chicken for a weeknight dinner that tastes like you spent hours.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 42g
Ingredients
- 1 whole (~3 lbs) rotisserie chicken, shredded
- ¾ cup jarred mole rojo paste
- 1.5 cups chicken broth
- 1 can (14.5 oz) diced tomatoes (canned)
- ½ medium onion, diced
- ¼ cup Mexican crema or sour cream
- 2 tbsp sesame seeds
Instructions
- 1
Heat oil in a large skillet over medium. Add diced onion and cook until softened, about 4 minutes.
- 2
Stir in mole paste until fragrant and coated, about 90 seconds.
- 3
Pour in chicken broth and canned tomatoes with juices. Stir to combine.
- 4
Add shredded chicken and bring to a gentle simmer. Cook uncovered for 8 minutes.
- 5
Drizzle crema over the top and stir gently until sauce looks silky.
- 6
Serve in bowls over rice. Sprinkle sesame seeds on top.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- measuring cups and spoons
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