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Chicken Mole with Rice & Roasted Vegetables

Chicken Mole with Rice & Roasted Vegetables

By Sasha Gordanier

Total: 45 minutes
MexicanMain CoursePoultry

Ingredients

  • 6 oz Chicken thighs
  • 1/3 cup Mole sauce
  • 3/4 cup Cooked white or brown rice
  • 1 cup Roasted carrots and zucchini
  • 2 tbsp Olive oil
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Garlic powder

Instructions

1

Preheat the oven to 400°F (200°C).

2

Season the chicken thighs with salt, pepper, and garlic powder evenly on both sides.

3

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken thighs and sear for about 3-4 minutes on each side, until golden brown.

4

Transfer the seared chicken thighs to an oven-safe dish and brush them with the mole sauce.

5

Place the chicken in the preheated oven and bake for 20 minutes, or until the internal temperature reaches 165°F (74°C).

6

While the chicken is baking, toss the roasted carrots and zucchini with 1 tablespoon of olive oil, salt, and pepper.

7

Warm the vegetables in the oven alongside the chicken for the last 10 minutes of cooking.

8

Reheat the cooked rice in a microwave or on the stovetop.

9

Once the chicken is cooked, remove from the oven. Let it rest for a few minutes before serving.

10

Serve the chicken mole with the rice on the side and top with roasted vegetables. Optionally, garnish with fresh cilantro or a lime wedge for extra flavor.

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Chicken Mole with Rice & Roasted Vegetables

By Sasha Gordanier

MexicanMain CoursePoultry
Chicken Mole with Rice & Roasted Vegetables - Chicken thighs, Mole sauce recipe

This Mexican Main Course Poultry recipe is ready in 45 minutes and features Chicken thighs, Mole sauce, Cooked white or brown rice and other delicious ingredients. Contains 450 calories total.

45 minutes

Ingredients

  • 6 oz Chicken thighs
  • 1/3 cup Mole sauce
  • 3/4 cup Cooked white or brown rice
  • 1 cup Roasted carrots and zucchini
  • 2 tbsp Olive oil
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Garlic powder

Instructions

1

Preheat the oven to 400°F (200°C).

2

Season the chicken thighs with salt, pepper, and garlic powder evenly on both sides.

3

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken thighs and sear for about 3-4 minutes on each side, until golden brown.

4

Transfer the seared chicken thighs to an oven-safe dish and brush them with the mole sauce.

5

Place the chicken in the preheated oven and bake for 20 minutes, or until the internal temperature reaches 165°F (74°C).

6

While the chicken is baking, toss the roasted carrots and zucchini with 1 tablespoon of olive oil, salt, and pepper.

7

Warm the vegetables in the oven alongside the chicken for the last 10 minutes of cooking.

8

Reheat the cooked rice in a microwave or on the stovetop.

9

Once the chicken is cooked, remove from the oven. Let it rest for a few minutes before serving.

10

Serve the chicken mole with the rice on the side and top with roasted vegetables. Optionally, garnish with fresh cilantro or a lime wedge for extra flavor.

Nutritional Information

Calories per Serving: 450

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🌍 Mexican Recipes🥘 More with Chicken thighs🥘 More with Mole sauce🥘 More with Cooked white or brown rice

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