- 6 Bone-In Chicken Thighs
- 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!