Ingredients
Equipment
Method
- Begin by seasoning the chicken thighs with salt, cumin, and half of the minced garlic. Set aside to marinate for about 15 minutes.
- In a large skillet over medium heat, add the olive oil. Once hot, sauté the diced onion and remaining garlic until softened and translucent, about 5 minutes.
- Increase the heat to medium-high, add the marinated chicken thighs to the skillet, and sear each side for approximately 5-7 minutes until golden brown.
- Reduce heat to medium, pour in the mole sauce, and stir well to coat the chicken. Bring to a gentle simmer, cover, and cook for about 40 minutes, until the chicken is tender and fully cooked (internal temperature should reach 75°C/165°F).
- Once cooked, remove the skillet from heat and let the chicken rest in the sauce for 10 minutes to absorb flavors.
- In a mixing bowl, combine your choice of chopped lettuce, diced tomatoes, cucumbers, and a light vinaigrette. Toss until well mixed.
- Serve the chicken mole on a platter, generously spooning extra sauce over the top. Arrange the fresh salad on the side. Garnish with chopped cilantro and lime wedges.
Nutrition
Notes
Embrace your creativity in this dish! If you’d like, substitute chicken thighs with chicken breasts or even tofu for a vegetarian option. You can also adjust the heat level of the mole by adding more chili peppers or opting for a milder version. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and can be easily reheated in a saucepan over low heat to preserve flavor. Enjoy cooking and feel free to make this dish your own!