This week's featured recipe and tips by:

Brian Bates

Culinary Resource Coordinator at Central Market Mill Creek

Brian has a wealth of culinary experiences – he comes from a family of cooks (he and his two brothers are all professional chefs). He grew up in Lakewood, and began his cooking career as a prep cook and dishwasher, learning the foundations of cooking and how to run a kitchen brigade. He spent several years working different stations as well as apprenticing under head chefs – adding Embassy Suites Corp., Everett Pacific Hotel and Sahalee Country Club to his resume. He took over his first kitchen at the Tulalip Inn Hotel and Suites.He considers being culinary coordinator at Central Market Mill Creek “an awesome opportunity to experiment with the best ingredients.”His favorite kind of cooking is New Orleans-style Southern cooking.  

Our Own Guacamole and Our Own Salsa.

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Quick Chicken Mole


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  • Olive or vegetable oil
  • 1 medium onion, diced
  • 1 (8.25 ounce) jar mole sauce
  • 4 cups low-sodium chicken broth
  • 1 1/2 pounds boneless skinless chicken thighs
  • Salt and freshly ground black pepper


Heat a large heavy skillet or Dutch oven over medium-high heat. Lightly coat bottom of pan with oil.
Add onion; sauté until translucent.
Add mole sauce and chicken broth. Season to taste with salt and pepper.
Add chicken. Reduce heat and simmer, stirring occasionally, until chicken is cooked through and sauce thickened, about 20-25 minutes.
Serve over rice.

This is a great crock-pot dish! Saute onions, then combine remaining ingredients and cook on low either overnight, or while you?re at work.
Recipe from Central Market Mill Creek - Culinary Resource Center
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