Classic Chicken Mole
Juicy seared chicken braised in rich, smoky mole sauce for a comforting weeknight or special-occasion meal.
Servings: 4 servings
Ingredients
- 4 chicken thighs bone-in, skin-on
- 4 chicken legs bone-in, skin-on
- salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 cup chicken broth
- 2 cups mole sauce
- 2 tablespoons sesame seeds toasted
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken pieces dry and season all over with salt and pepper.
- Heat 2 tablespoons vegetable oil in a large 12-inch skillet over medium-high heat.
- Working in batches if needed, place chicken skin-side down and sear until golden, about 6 minutes; flip and cook 2 more minutes. Transfer seared pieces to a platter and continue with remaining chicken.
- Return the skillet to medium heat and pour in 1 cup chicken broth, using a wooden spoon to scrape up browned bits from the bottom.
- Stir in 2 cups mole sauce and bring the mixture to a gentle simmer.
- Nestle the seared chicken pieces into the sauce, spooning some sauce over the tops so they are coated.
- Transfer the skillet to the preheated oven and bake until the chicken is cooked through, about 35 minutes; cover with foil if the sauce is browning too much.
- Remove from the oven, spoon additional sauce over the chicken, sprinkle with toasted sesame seeds, and serve.
Equipment
- 12-inch skillet (preferably cast-iron)
- Oven-safe lid or foil
- Tongs
- Wooden Spoon
- platter
Notes
- See the video near the top of the blog post for visual guidance.
- The mole sauce can be made up to one week in advance and refrigerated covered.
- You can shred the chicken and stir it into the sauce if you prefer smaller pieces.
- Store leftovers covered in the fridge for up to 5 days or freeze for up to 2 months.
- Reheat in the oven at 350°F for about 20 minutes with additional sauce as needed.