Meal Kit

Chicken Thighs in Mole Sauce

With Steamed Rice and Cilantro

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Peanuts

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Yellow Onion
  • 2 Garlic Cloves
  • 2 Cilantro Sprigs
  • 16 oz. Boneless Skinless Chicken Thighs
  • ¾ cup Parboiled White Rice
  • Info
    2 Tbsp. Creamy Peanut Butter
  • 2 tsp. Cocoa Powder
  • 2 tsp. Gluten Free Minor's Chicken Base
  • 1⅓ Tbsp. Home Chef Mole Spice Blend
  • 1 Tbsp. Tomato Paste

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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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