Meal Kit
Chicken Thighs in Mole Sauce
With Steamed Rice and Cilantro
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Peanuts
Chef
David Padilla
In Your Box (serves 2)
- 16 oz. Boneless Skinless Chicken Thighs
- 1 Yellow Onion
- ¾ cup Parboiled White Rice
- 1 Tbsp. Tomato Paste
- 1⅓ Tbsp. Home Chef Mole Spice Blend
- 2 tsp. Gluten Free Minor's Chicken Base
- 2 Garlic Cloves
- 2 Cilantro Sprigs
- 2 tsp. Cocoa Powder
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2 Tbsp. Creamy Peanut Butter
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) yP54BB38
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Calories1050
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Carbohydrates151g
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Net Carbs148g
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Fat22g
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Protein56g
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Sodium180mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pan
- 1 Medium Pot
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Thoroughly rinse produce and pat dry. Peel and thinly slice yellow onion. Mince garlic. Stem and roughly chop cilantro. Rinse and pat dry chicken thighs.
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2 Sear The Chicken
Season chicken thighs with a pinch of salt and pepper. Heat 1 tsp. of olive oil in medium pan over medium-high heat. Place chicken in the pan and cook for about 2 minutes per side. Keep any remaining oil in the pan.
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3 Cook the Rice
Bring medium pot with 1 ½ cups of water and the rice to a boil. Reduce to a simmer and cook for about 10 minutes. Season with a pinch of salt and pepper and set aside warm for plating.
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4 Make Mole
Place the same pan used to sear the chicken over medium heat. Add onions and garlic and cook until fragrant, about 2 minutes. Add 1 cup water, peanut butter, cocoa powder, chicken base, seasoning blend, and tomato paste. Stir together so that everything is incorporated. Season with a pinch of salt and pepper.
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5 Finish the Chicken
Place the seared chicken into the mole, bring to a soft boil then reduce to a simmer and cover. Cook for 15 minutes.
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6 Plate the Dish
Place a serving of rice on a plate or in a bowl. Arrange 2 chicken thighs on the rice, and ladle some sauce over the chicken. Be sure to get some of the onions from the sauce as well. Garnish with chopped parsley.
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