Chicken Thigh with Mole Rojo
Mole rojo draws its depth from dried chiles and a mix of clove, cinnamon, and cumin. Here, it coats chicken thigh, its richness balanced by fragrant jasmine rice with peas.
Nutritional facts
Protein
42g
Carbs
67g
Calories
670kcal
Fat
37g
Ingredients
Chicken Thigh, Jasmine Rice, Peas, Onion, Tomato Paste, Tahini Paste, Duck Fat, Banana, Kosher Salt, Black Pepper, Butter, Light Brown Sugar, Golden Raisins, Garlic, Chicken Base, Ancho Powder, Apricot, Clove, Cumin, Sesame Seeds, Mint, Cinnamon
Contains milk, wheat, soybeans, sesame seeds, sulphur dioxide and sulphites.
Reviews
0.0
Based on 0 reviews
Chicken was juicy. Rice was a bit mushy. The mole sauce was decent
Shannon · 05/30/26
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About TJ Steele
TJ Steele is the chef-owner of Claro, the acclaimed Oaxacan restaurant that earned and maintained a Michelin star for five consecutive years and received two stars from New York Times critic Pete Wells. Known for his live-fire cooking, house-made masa, and deep connection to Oaxacan culinary traditions, Steele has built a reputation for ingredient-driven cooking rooted in craftsmanship, seasonality, and cultural respect.
For CookUnity, Steele brings the bold, layered flavors that have defined his cooking for years: rich and complex moles, flame-charred vegetables, vibrant salsas, slow-cooked meats, and the unmistakable depth of smoke and spice central to Oaxacan cuisine. His meals balance comfort and refinement, translating the warmth and soul of his restaurant cooking into dishes designed for everyday enjoyment at home.
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