Chicken Thighs in Mole Sauce

With Steamed Rice and Cilantro

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Peanuts

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
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pan
  • 1 Medium Pot
  • Step 1 - Prepare the Ingredients

    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.

  • Step 2 - Sear The Chicken

    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.

  • Step 3 - Cook the Rice

    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.

  • Step 4 - Make Mole

    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.

  • Step 5 - Finish the Chicken

    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.

  • Step 6 - Plate the Dish

    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.