• 1 yellow onion
• 4 tomatoes
• Mole sauce concentrate (from the Mexican market; it’s mostly roasted chiles and nuts)
• Chicken thighs
• Chicken broth
• Avocado
• lime

1. Sauté 1 chopped onion and 4 chopped tomatoes; add chicken thighs and cook through.
2. Remove chicken and set aside. Puree the tomatoes and onions with an immersion blender to a smooth consistency (similar to butternut squash soup)
3. Return blended mix to pan and add prepared mole sauce. Mix in chicken broth and heat through.
4. Return chicken to sauce, heat through and serve over rice with sliced avocado and a squirt of lime

Options:

• Add sauteed mushrooms or carrots to the mole sauce in step 4
• Top with toasted sesame seeds

Sides:

• White rice
• Black beans cooked with onions, tomatoes and serrano pepper
• Roasted cauliflower