Quick Mole Chicken & Masa Bowl
Rotisserie chicken tossed with jarred mole, layered over warm masa (or polenta), and finished with crispy onions. Authentic mole flavor in 15 minutes—no tamale steaming required.
- Total time
- 15 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 3 cups rotisserie chicken, shredded
- 1.5 cups jarred mole negro sauce
- 1 cup masa harina (corn flour for tamales)
- 2 cups chicken broth
- ½ medium white onion, thinly sliced
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat 2 tbsp oil in a skillet over medium. Add onion slices, cook until golden and crispy, ~4 minutes. Set aside.
- 2
In the same skillet, whisk masa harina with 2 cups broth until smooth. Stir constantly over medium heat until it thickens into a loose porridge, ~5 minutes.
- 3
Add shredded chicken and mole sauce to the masa. Stir until combined and heated through, about 2 minutes. It should be pourable but thick.
- 4
Divide masa-mole mixture among bowls. Top with crispy onions and cilantro. Serve immediately.
Tools you’ll need
- 12-inch skillet
- whisk
- wooden spoon
- bowls
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