½ teaspoon kosher salt divided, plus more to taste
Freshly ground black pepper to taste
½ teaspoon garlic powder
1½ tablespoons olive oil
1 jar (8.25 oz) Rogelio Bueno Mole
8 ounces tomato sauce
16 ounces chicken broth
1 tablespoon brown sugar
Toppings of your choice
Season chicken thighs well with 1/4 teaspoon salt (add more to taste), pepper, and garlic powder. 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 to deglaze pot. Add mole and stir until dissolved, about 2–3 minutes. Add broth and season with sugar and remaining salt (if needed). Stir until the mole sauce has thickened, about 5–7 more minutes. Add the chicken back in and bring to a slow simmer. Cover and allow the chicken to finish cooking through, about 15 minutes more.
Remove chicken thighs and let chicken cool slightly, then remove the skin and shred chicken thighs. Mix shredded chicken back into the sauce. Taste and adjust seasoning.
Assemble the tacos; place chicken and sauce inside a warmed corn tortilla. Top with your favorite toppings such as: cilantro, avocado, onion, lettuce, jalapeno, and squeeze of lime.
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