Description
Mexican-inspired lime-infused chicken thighs showcase bold flavors from a rich pepita mole sauce. Tender chicken meets complex, nutty spices in this delicious culinary journey you’ll savor with every delightful bite.
Ingredients
Scale
Main Protein:
- 4 chicken thighs, bone-in, skin-on
Spices and Seasonings:
- 1 to 1.5 teaspoons celery salt
- 1 teaspoon freshly ground coriander seed, medium-fine grind
- 1 teaspoon smoked paprika
- 2 whole allspice
- 1 (2-inch) cinnamon stick, sliced
Mole and Accompaniment Ingredients:
- 2 Roma tomatoes, halved
- 2 large shallots, halved
- 2 to 3 garlic cloves, peeled
- 2 Anaheim or poblano peppers, stemmed and seeded
- 2 cups vegetable broth
- 3 chipotle chiles in adobo sauce
- 1 tablespoon adobo sauce
- 0.75 cup (177 ml) unsalted roasted pepitas, plus more for garnish
- 2 to 3 ounces (56 to 85 grams) real sweet cream butter, cut into small squares
- 1 large lime, thinly sliced
- Olive oil
- 1 large shallot, chopped
- 2 to 3 cloves garlic, grated
- 0.5 cup (118 ml) dry white wine
- 2 heaping tablespoons fresh cilantro
- Lime zest and juice
- Cotija cheese crumbles
Instructions
- Heat the oven to 450°F (230°C) and prepare a robust roasting environment for transforming vegetables into caramelized delicacies.
- Create a vibrant spice blend using celery salt, ground coriander, smoked paprika, and extra virgin olive oil, carefully tucking thin lime slices and unsalted butter underneath the chicken skin for enhanced moisture and flavor infusion.
- Position the chicken skin-side down in a scorching hot cast-iron skillet, developing a crisp golden exterior through direct heat contact, then gently flip and transfer to a temporary resting plate.
- In the same skillet, sauté finely minced shallots and crushed garlic until translucent, deglazing the pan with a splash of crisp white wine to capture all the intense flavor remnants.
- Introduce the luxurious pepita mole sauce into the skillet, stirring thoroughly to integrate the complex flavors and create a rich, velvety coating.
- Reintroduce the seared chicken into the sauce, ensuring partial coverage, and allow it to simmer gently until the internal temperature reaches a safe 165°F (74°C).
- For the pepita mole preparation, roast roma tomatoes, shallots, garlic, and dried chili peppers until they develop deep, smoky charred edges and concentrated flavors.
- Toast raw pepitas with ground allspice and cinnamon, releasing their nutty aromatics, then blend with rich chicken broth and smoky chipotle chiles until achieving a smooth, consistent texture.
- Strain the mole sauce through a fine-mesh sieve to ensure a silky finish, then brighten with fresh lime zest and tangy lime juice.
- Finish the dish by garnishing with fresh cilantro leaves, additional lime zest, and crumbled cotija cheese, creating a visually stunning and flavor-packed presentation.
Notes
- Master this zesty chicken dish that transforms ordinary weeknight dinners into a flavor-packed Mexican-inspired experience.
- Advance prep lets you conquer the complex mole sauce with confidence, breaking down intimidating steps into manageable techniques.
- Toasting pepitas unleashes their nutty essence, creating a rich foundational layer for the deeply complex sauce.
- Searing chicken skin guarantees a crispy exterior while maintaining tender, juicy meat that absorbs the vibrant mole’s intricate flavors.
- Deglazing the skillet with white wine captures concentrated browned bits, elevating the sauce’s depth and complexity.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 750 kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 50g
- Saturated Fat: 15g
- Unsaturated Fat: 30g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 120mg