Chicken and Mushroom Mole

Recipe

• Ingredients

  • 2 cups chicken broth
  • 1 jar La Costeña mole paste
  • 6 to 8 boneless chicken thighs
  • 1 tablespoon olive oil
  • 2 large garlic cloves
  • 2 sprigs rosemary
  • Salt and pepper to taste
  • 8 oz (225 g) white mushrooms
  • 1 teaspoon mixed sesame seeds

• Directions

  1. In a deep skillet, heat the chicken broth. Add the La Costeña mole paste and mix until fully integrated. If needed, add more broth to reach the desired consistency.
  2. Season the chicken thighs with salt and pepper.
  3. In a separate skillet, heat the olive oil over medium heat. Sear the chicken thighs on both sides until golden brown.
  4. Add the rosemary sprigs and garlic cloves to infuse aroma. Once the chicken is seared on both sides, remove from heat and set aside, leaving the rosemary and garlic in the pan.
  5. In the same skillet, sauté the mushrooms, previously seasoned with salt and pepper, until golden brown.
  6. Transfer the mushrooms to the mole sauce, mix well, and check for seasoning.
  7. Serve in a deep plate, placing the mushrooms over the mole to cover the dish completely.
  8. Garnish with a sprig of rosemary and sprinkle with mixed sesame seeds.

• Nutritional Information  (per serving)

  • Estimated Nutrition (Per Serving)

    • Calories: TBD
    • Carbohydrates: TBD
    • Sugars: TBD
    • Protein: TBD
    • Fat: TBD
    • Fiber: TBD