Mole-Braised Chicken with Rice
Chicken thighs slow-cooked in rich, complex mole sauce, served over fluffy rice and garnished with toasted seeds for a comforting, traditional dish. This mexican ready in about 35 minutes pairs mole sauce, chicken broth, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 boneless, skinless (about 1.5 lbs) chicken thighs
- 1/2 cup mole sauce
- 1/4 cup chicken broth
- 1/2 tsp cumin
- 1/2 tsp salt
- 1 cup, cooked white rice
- 1/4 cup, toasted pumpkin seeds
- 1/4 cup, chopped cilantro
Instructions
- Step 1: Place 4 boneless chicken thighs in a pot and cover with 1/4 cup chicken broth. Add 1/2 cup mole sauce, 1/2 tsp cumin, and 1/2 tsp salt. Bring to a simmer over medium heat.
- Step 2: Cover and reduce heat to low. Simmer for 25 minutes until chicken is tender and sauce thickens slightly.
- Step 3: Serve chicken and sauce over 1 cup cooked white rice. Garnish with 1/4 cup toasted pumpkin seeds and 1/4 cup chopped cilantro just before eating.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mole-Braised Chicken with Rice take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mole-Braised Chicken with Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mole sauce from drying out.
Can I substitute ingredients in Mole-Braised Chicken with Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mole-Braised Chicken with Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mole-Braised Chicken with Rice?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
