StovetopMexican
Chicken mole
Thighs, a dark mole — homemade if you have the afternoon, a good jar if you do not. Sesame, rice, the sauce is the dish.
Made it?
1 hr 30 min · 30 min hands-on · pull 175°F · rest 10 min
Ingredients
3 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz
- chicken thighs, bone-in3 lb
- mole paste or a jarred mole negro you trust2 cups
- chicken stock2 cups
- kosher salt2 tsp
- to finishsesame seeds
- to serverice
Method
- 1
Salt the thighs. Brown. Out. Mole paste in the fat, stock, whisk until it looks like sauce, 10 minutes.
- 2
Chicken back, simmer 40 minutes until 175°F and the sauce coats.
- 3
Rice, sesame, a little onion. Do not bury this in cheddar.
If you don’t have it
- chicken thighs → a neighboring cut on the same animal. Keep the same pull. Leaner cooks faster and dries sooner.
- chicken thighs, bone-in → What you actually have, if it is the same muscle family. A jar from a Mexican market beats a 30-ingredient first attempt on a Tuesday.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making potato salad.
While the meat rests. Waxy potatoes, salt in the water, mustard-mayo, pickle, celery. Fold when the potatoes are still warm.
45 min