Meat, Poultry, Pork

We’ll never forget the first time we tasted mole, that classic Mexican sauce of many ingredients. Complex, rich and amazing, the sauce inspired us to cook, to entertain, to enjoy. Really. Years later, we’re still discovering new variations—there are nearly as many mole recipes as there are mole cooks! One of our favorites features red chiles and roasted peanuts.

Rick’s Tips: Season the chicken with salt before browning it in a nonstick pan. Check for doneness by pressing on the chicken—it should feel firm but not hard. Slice it thinly for a pretty plate presentation. Serve the chicken with cooked white rice and some sliced grilled zucchini. 

Serves 4

• 4 boneless, skinless chicken breasts OR 6 boneless, skinless chicken thighs
• Salt
• 1 tablespoon vegetable oil
• 1 pouch (8 ounces) Frontera Mexico City Peanut Mole Simmer Sauce
• Chopped roasted peanuts, fresh cilantro leaves for garnish

1. Lightly season chicken with salt.  Heat 1 tablespoon of oil in a large nonstick skillet over high heat. Brown chicken pieces well on both sides.  Reduce heat to low.
2. Pour sauce evenly over chicken pieces and cover tightly. Simmer over low heat gently until chicken is just cooked through, about 10 minutes.
3. Serve the chicken topped with sauce from the skillet. Garnish the plates with sprinkling of chopped peanuts and cilantro 

Frontera products are created by Rick Bayless, award-winning chef of legendary Chicago restaurants Frontera Grill, Topolobampo and Xoco, cookbook author and host of Public Television’s “Mexico—One Plate at a Time.”