- 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.