EASY Chicken Molé Recipe

Ingredients

• 2 pounds Chicken Thighs (bone‑in, skin‑on; can substitute boneless skinless thighs or chicken breast)
• 1 teaspoon Seasoning Salt (or regular salt, adjust to taste)
• 1 teaspoon Onion Powder (optional)
• 1 teaspoon Garlic Powder (optional)
• 0.5 teaspoon Cracked Black Pepper (freshly cracked preferred)
• 3.5 teaspoons Chicken Bouillon Powder (dissolved in hot water to make broth)
• 3.5 cups Water (for broth) (hot water to dissolve bouillon)
• 3.5 jars Store‑Bought Mole Sauce (any Mexican mole sauce; about 8 oz per jar)
• 2 tablespoons Sunflower Butter (smooth; can use regular peanut butter)
• 1 tablet Mexican Hot Chocolate Tablet (approx. 90 g; can substitute dark chocolate with a pinch of cinnamon)
• 0.5 cup Water (for sauce) (adjust sauce consistency)

Instructions

1. Preheat Oven

   Set the oven to 375°F and allow it to preheat fully.

   Time: PT10M

   Temperature: 375°F

2. Season Chicken

   Pat the chicken thighs dry, then rub them liberally with seasoning salt, onion powder, garlic powder, and cracked black pepper.

   Time: PT5M

3. Bake Chicken

   Arrange the seasoned thighs on a baking sheet and bake for 55 minutes, or until the internal temperature reaches 165°F.

   Time: PT55M

   Temperature: 375°F

4. Prepare Chicken Broth

   While the chicken bakes, dissolve 3½ teaspoons chicken bouillon powder in 3½ cups hot water, stirring until fully dissolved.

   Time: PT5M

5. Open Mole Sauce Jar

   Place the mole sauce jar upside‑down on a towel, insert a sturdy knife near the lid, and gently pry the lid open; scrape the sauce out with a spoon.

   Time: PT2M

6. Combine Sauce Ingredients

   In a medium saucepan, combine the mole sauce, prepared broth, 2 Tbsp sunflower butter, the chocolate tablet, and ½ cup water. Stir until the butter and chocolate melt and the mixture is smooth.

   Time: PT5M

   Temperature: medium heat

7. Simmer Mole Sauce

   Bring the mixture to a gentle simmer, then reduce to low and simmer for 15 minutes, stirring occasionally to prevent sticking.

   Time: PT15M

   Temperature: low simmer

8. Rest Chicken

   Remove the baked chicken from the oven, transfer to a plate and let rest for 5 minutes before serving.

   Time: PT5M

9. Serve

   Place a chicken thigh on a serving plate, spoon generous amounts of mole sauce over it, and serve with rice or tortillas if desired.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g