Chicken Mole Olé

Chicken Mole Olé

This delicious recipe for Chicken Mole Olé pairs perfectly with Suavé Pop.

Servings

8

Prep

10m

Cook

25m

Ingredients

  • 8 Bone-in chicken thighs, about 2 1/2 pounds

  • 2 Tablespoon Flour

  • 1 Tablespoon Olive oil

  • 1 Medium onion, chopped

  • 1 Sweet potato, cut into 1-inch cubes

  • 1 1/2 Cup Kitchen Basics® All Natural Original Chicken Stock

  • 1 Tablespoon Unsweetened cocoa powder

  • 1 Tablespoon McCormick Gourmet™ Organic Hot Mexican Chili Powder

  • 1/2 Teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon

  • 1/2 Teaspoon Salt

  • 1/2 Cup Sour cream

Directions

1. Coat chicken with flour. Heat oil in large skillet on medium-high heat. Add chicken; cook 5 to 6 minutes per side or until browned. Remove chicken from skillet. Set aside.
2. Stir onion and sweet potato into skillet; cook and stir 3 minutes or until lightly browned. Add chicken stock, cocoa, chili powder, cinnamon and salt. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through and potatoes are tender.
3. Remove skillet from heat. Stir in sour cream. Serve over cooked rice, if desired.
*Recipe and Photo Courtesy of McCormick & Company, Inc.

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