All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
You Will Need
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.
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.
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.
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.
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.
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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