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Chicken Mole with Sautéed Vegetables

  • Cooking Time

  • Prep time

  • Serves

  • 2 Tbsp. vegetable oil, divided
  • 1 1/2 lbs. boneless, skinless chicken thighs
  • 2 cups water
  • 1/2 cup mole sauce
  • 2 green bell peppers, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 1/2 tsp. Knorr® Selects Chicken Bouillon
  • 2 medium tomatoes, cut into wedges
  • 1 Heat 1 Tbsp. of the oil in large skillet over medium-high heat and cook chicken thighs 4 minutes, turning once, until browned. Remove and set aside. Add water and mole sauce to skillet, whisk to completely combine. Bring to simmer; return chicken to sauce, cover and continue simmering for 6 minutes or until chicken is thoroughly cooked.
  • 2 Meanwhile, heat remaining 1 Tbsp. oil in another large skillet over medium-high heat and cook peppers and onions with Knorr Selects Bouillon, stirring occasionally, 4 minutes. Add tomatoes and cook another minute.
  • 3 Serve chicken in mole sauce with sautéed vegetables. For an authentic touch, garnish if desired with a sprinkle of sesame seeds.