One of Hubby’s all-time favorite dishes has to be Chicken Mole. When it comes to making Mole, I tend to get lazy. However; using a concentrate is the first quick step into excellence.
As I said, Chicken Mole is one of Hubby’s favorites. He loves all foods Mexican and it’s a real toss up between Mole and Carne a la Tampiqueña. Knowing Hubby’s love for Mole, and his love of a good green sauce, I wanted to change things up recently with a Verde Mole. My guys gobbled it up! Seeing them enjoy a meal brings such pleasure.
If you have a Mexican Eater or two in your home, you gotta try this recipe.
Cheater’s Chicken Verde Mole
10 Chicken Thighs, boneless
1 jar concentrate Dona Maria Verde Mole Sauce
24 oz Chicken Broth
Roasted Jalapeno Peppers to taste
Heat oven to 400 degrees. Place a large casserole dish on a baking tray (to catch any spillage) and set aside.
Empty mole concentrate into a sauce pan. Pour 16 oz of chicken broth into the pan. Stirring gently from time to time, heat the mixture over medium heat until blended and dissolved, about 15 to 20 minutes. If any lumps of sauce concentrate remain, a submersible blender will make quick work of that.
While mole sauce is simmering, place chicken thighs into a casserole dish. It’s okay if the thighs overlap a little, just make sure everything is coated in the sauce.
Once the mixture has blended, remove from heat. Stir in remaining 8 oz of chicken broth.
Pour the sauce over chicken. Cover with foil. Place casserole dish on a rimmed baking sheet to catch any spillage. Bake in the heated oven for about 1 1/2 hours or until tender. Chicken has reached perfection when it is fork-tender.
If using fresh Jalapeno peppers, slice and roast in a cast iron skillet for about 5 minutes just before using. This will release some of the oils and make for a delicious garnish.
Remove chicken from oven, garnish with Jalapeno Peppers just before serving.
Serve with warm flour tortillas and your favorite sides such as beans or rice.