Pan Fried Mole Chicken Thighs Recipes
BLACKENED RANCH PAN-FRIED CHICKEN THIGHS
Using a cast iron skillet means these blackened ranch chicken thighs take only a few minutes to cook. Great for a weeknight dinner.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a cast iron skillet over medium heat. Rub 1 tablespoon dry ranch dressing, salt, and fresh cracked pepper onto 1 side of chicken thighs. Flip and repeat on the other side.
- Place chicken thighs, skin-side down, into the hot oil. Cook over medium heat without moving to blacken skin, about 12 minutes. Turn chicken thighs and cook until chicken is no longer pink in the center and the juices run clear, about 12 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 194.5 calories, Carbohydrate 1.9 g, Cholesterol 58.4 mg, Fat 13.1 g, Fiber 0.1 g, Protein 15.8 g, SaturatedFat 3.3 g, Sodium 336.6 mg
PAN-FRIED MOLE CHICKEN THIGHS
This recipe is adapted from Guelaguetza.
Provided by Megan Lloyd
Categories Main Course
Number Of Ingredients 10
Steps:
- Season chicken thighs well with ½ teaspoon salt (add more to taste), pepper, and garlic granules. In a large heavy-bottomed pot, heat oil over medium-high heat. Once oil is hot, add chicken thighs skin-side down and cook undisturbed until nicely browned, about 5-6 minutes. Flip and brown the other side, about 4-5 minutes more. Transfer to plate and set aside.
- Pour the fat oil from the pot (but keep all the brown bits). Add tomato sauce and stir until pot has been deglazed. Add mole paste and stir until dissolved, about 2-3 minutes. Add broth and season with remaining salt and sugar. Stir until the mole sauce has thickened, about 5-7 more minutes. Add back in the chicken and bring to a slow simmer. Cover and allow the chicken to finish cooking through, about 15 minutes more. Taste and adjust seasoning.
- Garnish with chopped parsley and serve with rice on the side, if desired.
- You will have some mole left over. Freeze leftover mole sauce for up to three months or seven days in your freezer.
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