Ancho Chile-Roasted Chicken Thighs
Enjoy the rich and deep flavors of this nutty pumpkin seed mole balanced by the smoky, ancho chile-roasted chicken thighs and wholesome yellow rice. You can taste the layers of flavors and hours of cooking in this complex dish, but it arrives to your table in minutes.
Nutritional facts
Protein
42g
Carbs
61g
Calories
660kcal
Fat
29g
Ingredients
Chicken Thigh, Canola and Olive Oil Blend, Turmeric, Chipotle Powder, Corn Tortilla, Butter, Extra Virgin Olive Oil, Red Onion, Avocado Oil, Coriander, Onion Powder, Garlic Powder, Pumpkin Seeds, Black Pepper, Cumin, Garlic, Canned Tomato, Sugar, Onion, Basmati Rice, Kosher Salt, Cotija Cheese, Jalapeno Peppers, White Vinegar, Chicken Base, Light Brown Sugar, Cocoa Powder, Tomatillo, Ancho Powder, Italian Parsley, Pasilla Pepper Powder, Sesame Seeds, Paprika
Contains milk, wheat, soybeans, sesame seeds.
Reviews
4.3
Based on 1826 reviews
Evelyn · 08/30/25
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About Anthony Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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