Name: Extra Herbs Puebla Chicken Mole Style with Lemon Wedges
Prep time: 20 min
Cook time: 60 min
Total time: 90 min
Ingredients: 4 pieces (about 800 g), bone-in and skin on chicken thighs; 350 g (store-bought or homemade) mole sauce; 1 chopped (about 150 g) medium onion; 3 minced cloves garlic; 200 ml chicken broth; 30 g, chopped fresh cilantro; 15 g, chopped fresh oregano; 5 tbsp olive oil; to taste Salt and pepper; 2 cut into wedges lemons; for garnish sliced radishes (optional); or corn tortillas for serving steamed rice (optional)

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Extra Herbs Puebla Chicken Mole Style with Lemon Wedges

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Experience the vibrant flavors of Puebla with this Extra Herbs Puebla Chicken Mole Style! This dish beautifully marries tender chicken pieces simmered in a rich, aromatic mole sauce, enhanced with fresh herbs for an extra kick. Served with zesty lemon wedges, it's a delightful plate commonly enjoyed in Puebla, Mexico. Feel free to pair this dish with your favorite sides, and don't hesitate to add your personal touch with extra herbs or spices as you like!

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Prep Time 20

Cook Time 1

Total Time 1 30

Servings: 4

Course: North America

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

4 pieces (about 800 g), bone-in and skin on chicken thighs
350 g (store-bought or homemade) mole sauce
1 chopped (about 150 g) medium onion
3 minced cloves garlic
200 ml chicken broth
30 g, chopped fresh cilantro
15 g, chopped fresh oregano
5 tbsp olive oil
to taste Salt and pepper
2 cut into wedges lemons
for garnish sliced radishes optional
or corn tortillas for serving steamed rice optional

Equipment

Large skillet or frying pan
Chef's knife
Heatproof mixing bowl
Wooden spatula
immersion blender

Method

Rinse the chicken thighs and pat them dry. Season them generously with salt and pepper. Chop the onion and mince the garlic.
In a large skillet over medium heat, heat the olive oil. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Push the onions to the side and add the chicken thighs skin-side down. Brown them for about 5–7 minutes on each side, ensuring a golden color. Remove the chicken and set aside.
Add the mole sauce and chicken broth to the skillet, stirring to combine. Return the chicken to the skillet, ensuring they are well-coated in the sauce.
Cover the skillet and simmer on low heat for about 35–40 minutes or until the chicken is tender and fully cooked (internal temperature should reach 75°C or 165°F).
During the last 5 minutes of cooking, sprinkle the chopped cilantro and oregano over the chicken for extra flavor.
Remove the skillet from heat and let the chicken rest for about 10 minutes before serving.
Serve the chicken with mole sauce over a bed of rice or alongside corn tortillas and garnish with lemon wedges and radish slices if desired.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSodium: 550mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 150IUVitamin C: 10mgCalcium: 60mgIron: 2.5mg

Notes

Feel free to swap chicken thighs for chicken breasts or even a mix of chicken parts if that's your preference!
If you want a bit more heat, consider adding a chopped jalapeño to the sautéing onions.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and they reheat beautifully on the stove or in the microwave.
Enjoy the vibrant flavors of Puebla and get creative with sides – this dish is not only versatile but also a celebration of rich Mexican heritage!

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Extra Herbs Puebla Chicken Mole Style with Lemon Wedges