Pipian Verde Chicken Thighs

Pipian Verde Chicken Thighs

1 minute read


  • 6 Bone-In Chicken Thighs
  • Salt
  • Pepper
  • 1 jar Xilli Pipian Verde sauce
  • 2 Tbsp neutral oil (canola or grapeseed)


Season all sides of chicken thighs with salt and pepper.

In a dutch oven or heavy-bottomed pot, heat oil over medium-high heat.

When oil is hot, add chicken thighs skin-side down and cook until browned (5-6 minutes). Flip and brown the opposite side for another 4-5 minutes and then remove from the pot and set aside.

Pour off any excess fat, and then add the full jar of Pipian Verde and 1/4 cup water to the pot. Stir to combine and until mole has thickened (about 4 minutes).

Add the chicken back in (skin side up) and bring to a low simmer. Cover to let the chicken cook through for 10-15 minutes more.

Serve chicken and remaining sauce over rice if desired!

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