Description

Easy to prepare and full of complex flavor, this bundle includes the essential ingredients for preparing a delicious Mexican-inspired dinner with heirloom & artisan ingredients. Pasture-raised heirloom chicken thighs & drumsticks braise low and slow in La Condesa's 3 Day Mole, covering them in rich, nutty, chocolate-y, and savory flavor. Enjoy the tender, melt-in-your-mouth chicken in velvety sauce with stone ground corn tortillas and a garnish of tangy pickled red onions. 

Serves 4. 

Includes:
  • 2 packs (approximately 2 lbs) Pasture-raised Chicken Thighs & Drumsticks, frozen
  • 16 oz La Condesa 3-Day Mole, frozen
  • 12 ct Stone Ground Corn Tortillas
  • 8 oz Pickled Red Onions
You will need:
  • Oil 
  • Salt and pepper
  • 3-5 quart Dutch oven or baking dish with lid
Hands on Time: 15 minutes; Total Time: 75 minutes

INSTRUCTIONS

NOTE:
Thaw chicken and mole 24-48 hours prior to cooking.

STEP 1 
Preheat oven to 350°F. Pat the chicken pieces dry with paper towels. Season all sides with salt and pepper.
STEP 2 
Heat the Dutch oven or skillet over medium to medium-high and add oil to coat the bottom of the pan. When the oil begins to shimmer, work in batches to brown the chicken, about 3-5 minutes per side. Transfer browned chicken to a clean plate or a 3-5 quart baking dish, if using.
STEP 3 
Once all chicken is brown and removed from the pan. Reduce the heat to low and add the mole. Add about 1/4 cup of water to the mole container to collect residual sauce and add to the pan. Use a wooden spoon to scrape the bottom of the pan and release the flavorful caramelization that will have developed.
STEP 4 
Next, return the browned chicken to the pan and turn to coat in the sauce, then cover with a lid. If using a baking dish, pour the mole over the chicken and turn to coat, then cover with a lid or aluminum foil. Bake in preheated oven for 1 hour. The chicken will be fall apart tender.
STEP 5  Lightly spritz the corn tortillas with water, then toast in a dry pan or over open flame until lightly charred and flexible. Cover tortillas with a clean kitchen towel until ready to serve with chicken and pickled red onions. 

Enjoy!


What's inside

Chicken, Drum/Thigh Combo - Default: 2 - Max: 2
3 Day Mole, La Condesa - Default: 1 - Max: 1
Pickled Red Onions, 8 oz - Default: 1 - Max: 1
Tortillas, Stone Ground Corn - Default: 1 - Max: 1

0

added to delivery

IMPORTANT!


Please enter your delivery address:

IMPORTANT!


We're sorry, this product is only available for the current week and it appears you are either past the cut-off time or have already received your delivery.

Delivering to: change?

Deliver on a recurring basis starting on the following date:

Braised Chicken Mole Bundle

$42.99

serves 4 ($10.74/serving)
Easy to prepare and full of complex flavor, this bundle includes the essential ingredients for preparing a delicious Mexican-inspired dinner with heirloom & artisan ingredients. Pasture-raised heirloom chicken thighs & drumsticks braise low and slow in La Condesa's 3 Day Mole, covering them in rich, nutty, chocolate-y, and savory flavor. Enjoy the tender, melt-in-your-mouth chicken in velvety sauce with stone ground corn tortillas and a garnish of tangy pickled red onions. 

Serves 4. 

Includes:
  • 2 packs (approximately 2 lbs) Pasture-raised Chicken Thighs & Drumsticks, frozen
  • 16 oz La Condesa 3-Day Mole, frozen
  • 12 ct Stone Ground Corn Tortillas
  • 8 oz Pickled Red Onions
You will need:
  • Oil 
  • Salt and pepper
  • 3-5 quart Dutch oven or baking dish with lid
Hands on Time: 15 minutes; Total Time: 75 minutes

INSTRUCTIONS

NOTE:
Thaw chicken and mole 24-48 hours prior to cooking.

STEP 1 
Preheat oven to 350°F. Pat the chicken pieces dry with paper towels. Season all sides with salt and pepper.
STEP 2 
Heat the Dutch oven or skillet over medium to medium-high and add oil to coat the bottom of the pan. When the oil begins to shimmer, work in batches to brown the chicken, about 3-5 minutes per side. Transfer browned chicken to a clean plate or a 3-5 quart baking dish, if using.
STEP 3 
Once all chicken is brown and removed from the pan. Reduce the heat to low and add the mole. Add about 1/4 cup of water to the mole container to collect residual sauce and add to the pan. Use a wooden spoon to scrape the bottom of the pan and release the flavorful caramelization that will have developed.
STEP 4 
Next, return the browned chicken to the pan and turn to coat in the sauce, then cover with a lid. If using a baking dish, pour the mole over the chicken and turn to coat, then cover with a lid or aluminum foil. Bake in preheated oven for 1 hour. The chicken will be fall apart tender.
STEP 5  Lightly spritz the corn tortillas with water, then toast in a dry pan or over open flame until lightly charred and flexible. Cover tortillas with a clean kitchen towel until ready to serve with chicken and pickled red onions. 

Enjoy!

Farmhouse Delivery

FArmhouse Delivery

With access to the best ingredients and makers around, Farmhouse Delivery now has our very own line of specialty products, designed with you in mind. Collaborating with talent across Texas and using our own hand-selected ingredients from farmers and artisans we love, we bring you some of your favorite snacks and treats.

View other 'Grocery' producers

Customers also added these items

MY DELIVERIES

This delivery truck is empty.
Start adding some amazing products!