Thai Chicken “Mole”

Serving Size:Serves 2


1 cup Native Peanut Sauce

1/2 cup chicken stock

2 pounds chicken breasts (boneless and skinless)

1/2 cup Monterrey Jack and cheddar cheeses, grated

1 handful cilantro, chopped

1 handful roasted peanuts, chopped

1 jalape├▒o pepper, sliced or your favorite hot pepper


If you want to reduce the spiciness of this dish, just omit the hot pepper.

Mix the peanut sauce and chicken stock in a pan and bring to a boil.Reduce the heat, add chicken and simmer, covered, for 30 minutes. Sprinkle the cheese onto the chicken, cover and cook until it melts, a few minutes.Serve garnished with fresh chopped cilantro, peanuts, and peppers.

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