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
40g
Carbs
70g
Calories
660kcal
Fat
26g
Ingredients
Chicken Thigh, Jasmine Rice, Banana, Peas, Guajillo Chile Paste, Onion, Tomato Paste, Tahini Paste, Butter, Kosher Salt, Duck Fat, Black Pepper, Garlic, Golden Raisins, Light Brown Sugar, Clove, Ancho Powder, Apricot, Chicken Base, Sesame Seeds, Star Anise, Cumin, Mint, Black Pepper, Cinnamon, Allspice, Cumin, Clove
Contains milk, wheat, soybeans, sesame seeds, sulphur dioxide and sulphites.
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About TJ Steele
Chef TJ Steele grew up in a big Italian family in New Jersey, learning to cook beside his mother and grandmother before stepping into professional kitchens at just 12 years old. After graduating from the Culinary Institute of America, he rose quickly through New York’s restaurant scene, becoming the youngest executive sous chef at Union Square Cafe at age 25.
A life-changing trip to Oaxaca sparked Steele’s deep passion for Mexican cuisine and mezcal, eventually leading him to open Claro in Brooklyn. Known for its deeply authentic Oaxacan cooking and housemade masa, mole, and chorizo, Claro earned a Michelin star in 2018. Today, Chef TJ brings that same soulful, transportive cooking to every dish he creates.
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