black mole’ hot chicken


There’s just something about that hot chicken. I had some leftover mole sauce, and I needed a boneless/skinless chicken breast application. While sauteed chicken is good on it’s own, you can really elevate the lowly chicken breast with your choice of fat, a sauce and a garnish. As far as the finishing temperature is concerned, I have rarely had chicken that wasn’t dry and a little chewy. I think we’re just accustomed to that as being the status quo. Let me refer you to policy #1 at BDE. Ignore all other policies.

1. Skillet on medium to high heat.
2. 50/50 butter and neutral oil.
3. Chicken breasts seasoned with salt/pepper.
4. Turn frequently in the skillet, on average every 30 seconds. They’re done when they hit 145. Trust me.
5. Make the sauce or add it to the pan, and bring the heat down. When the sauce is done, add the chicken breasts to give them a little mole glaze.
6. Plate with yogurt/sour cream dollop on top, lime juice and wedges, and generous application of your favorite hot sauce.

One thought on “black mole’ hot chicken

  1. Pingback: Chicken mole magnificence by @Bron99 inspired by @davidlebovitz | Yummy Lummy

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