- Prep time
- 10 minutes PT10M
- Cook time
- 35–45 minutes PT45M
- 3–4 servings
The "Bunches & Bunches" in this mole's brand name doesn't refer to the multitude of ingredients that go into the sauce (although there are many, including chilaca chilis, tomatoes, onions, pumpkin seeds, chocolate—even raisins). Rather, it references their signature ingredient: "bunches and bunches of love"!
- 6 bone-in skin-on chicken thighs
- Salt and pepper, to taste
- 1 yellow onion, julienned
- 2 cloves garlic, minced
- 1 jar Bunches & Bunches Red Dried Chilaca Mole Sauce
- 1 pint chicken stock
Preheat oven to 400°F.
Heat a cast iron skillet or heavy-bottomed, oven-safe sauté pan over medium heat. Season the chicken thighs with salt and pepper and place skin-side down in the dry skillet. Let skin begin to render and then gently move the thighs to avoid sticking.
Render skin on medium to medium-low heat until the skin is well browned. Flip and lightly brown the other side for 1–2 minutes. Remove chicken to a plate and drain all but 1 tablespoon of rendered fat.
Add the onion and garlic to the skillet with the remaining fat and sauté until caramelized, about 5–7 minutes. Add the mole and chicken stock and mix with the onion and garlic. Return the chicken thighs to the skillet with the sauce, and then place the entire skillet in the oven for 10–15 minutes, or until the internal temperature of the chicken reaches 165°F.
Carefully remove the skillet from the oven. Plate chicken thighs and serve with a generous portion of the sauce.