Baked Chicken Thighs in Mole Sauce

I don't know what I've been thinking, mole is one of my favorite sauces and I never even thought to make baked chicken thighs in mole sauce. This mole sauce from Dona Maria is one of  Mexico's favorite brand for over 65 years. It easily mixes with 4 cups of water has a nice mellow heat and you can really taste the Mexican chocolate. The key to this dish is to marinate the chicken thighs for an hour or as long as overnight. Bake the chicken thighs at 325 degrees for an hour and a half and they are delicious fall off the bone amazing.

 

Ingredients:

8 chicken thighs bone in

1 Dona Maria Mole

 

Preparation:

Preheat the oven to 325 degrees. 

 

Take a medium sauce pan and add 4 cups of water. Add the Dona Maria mole and bring up to simmer. As the water heats up the mole paste will break down into a nice creamy sauce.

 

Rinse the chicken thighs and cut off excess skin. Place the chicken thigh skin side up in a glass baking dish. Take the mole sauce and cover the chicken reserving one quarter of the sauce.

 

Cover with plastic wrap and let marinate for an hour or as much as overnight. Remove the plastic wrap and cover with aluminum foil and bake for 1 hour. After an hour, add the remaining mole sauce on top of the chicken thighs and cook another 30 minutes uncovered and you're done.