Directions
Step 1
Bring a pot of water to a boil and cook the chicken through. Drain and set aside. Reserve a cup of chicken stock.
Step 2
Add half a teaspoon of chicken stock powder if the stock is too bland.
Step 3
Add the La Costeña Mole, evaporated milk and chicken stock into a blender and pulse until combined.
Step 4
Pour the blended mole into a small pot and bring it to a boil.
Step 5
Taste and season with salt and pepper.
Step 6
Serve the chicken and coat it with a generous layer of mole. Garnish with sesame seeds, and serve!
Ingredients
- 4 chicken thighs and legs, with bones and skin
- 1 13 oz can evaporated milk
- 1/2 tsp chicken stock powder, optional
- Sesame seeds as a garnish
- Cooking oil as needed
- Salt and pepper to taste
- La costeña Mole paste
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