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Private Selection Cooking Sauce, Mole Negro
Private Selection Cooking Sauce, Mole Negro
12 oz
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About
Details
Great for simmering or braising chicken. www.kroger.com. We invite to share our passion for exceptional culinary experiences. 800-632-6900 or www.kroger.com. Please recycle.
Ingredients
Tomato Puree (water, Tomato Paste), Cane Sugar, Tomatillo Puree, Guajillo Puree (water, Dried Guajillo Peppers), Onion, Peanut Butter (peanuts, Peanut Oil), Soybean Oil, White Vinegar, Fig Puree (fig Paste, Fig Concentrate), Salt, Corn Starch, Garlic Puree Roasted (garlic, Water, Natural Flavor, Citric Acid), Cocoa Powder (processed With Alkali), Sesame Seed, Pumpkin Seed, Chicken Stock, Ancho Chili Pepper Powder, Dried Oregano, Dried Marjoram, Ground Cinnamon, Fennel Powder, Black Pepper, Caramel Color, Clove Powder.
Directions
Boil: Braised chicken thighs with mole negro. 1 lb chicken thighs, skin on and bone-in salt and pepper, to taste, 1 tbsp olive oil, 1 jar private selection mole negro cooking sauce Cilantro, for garnish. Season chicken thighs with salt and pepper to taste. Pour oil into a large skillet over medium high heat. When the oil shimmers, place chicken thighs skin side down and cook until the skin has crisped up and turned golden brown, about 4 to 6 minutes. Flip chicken thighs and pour in entire jar of sauce. Bring to a boil, reduce to a simmer, cover and cook until the chicken's internal temperature reaches 165 degrees F, 8 to 12 minutes. Garnish with cilantro and serve. Makes about 6 servings. Refrigerate any leftovers.
Refrigerate after opening.
Warnings
Contains: peanuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 80
- Total Fat 3.5g5%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Sodium 420mg18%
- Total Carbohydrate 11g4%
- Dietary Fiber 1g4%
- Sugars 8g
- Protein 2g
Details
Great for simmering or braising chicken. www.kroger.com. We invite to share our passion for exceptional culinary experiences. 800-632-6900 or www.kroger.com. Please recycle.
Ingredients
Tomato Puree (water, Tomato Paste), Cane Sugar, Tomatillo Puree, Guajillo Puree (water, Dried Guajillo Peppers), Onion, Peanut Butter (peanuts, Peanut Oil), Soybean Oil, White Vinegar, Fig Puree (fig Paste, Fig Concentrate), Salt, Corn Starch, Garlic Puree Roasted (garlic, Water, Natural Flavor, Citric Acid), Cocoa Powder (processed With Alkali), Sesame Seed, Pumpkin Seed, Chicken Stock, Ancho Chili Pepper Powder, Dried Oregano, Dried Marjoram, Ground Cinnamon, Fennel Powder, Black Pepper, Caramel Color, Clove Powder.
Directions
Boil: Braised chicken thighs with mole negro. 1 lb chicken thighs, skin on and bone-in salt and pepper, to taste, 1 tbsp olive oil, 1 jar private selection mole negro cooking sauce Cilantro, for garnish. Season chicken thighs with salt and pepper to taste. Pour oil into a large skillet over medium high heat. When the oil shimmers, place chicken thighs skin side down and cook until the skin has crisped up and turned golden brown, about 4 to 6 minutes. Flip chicken thighs and pour in entire jar of sauce. Bring to a boil, reduce to a simmer, cover and cook until the chicken's internal temperature reaches 165 degrees F, 8 to 12 minutes. Garnish with cilantro and serve. Makes about 6 servings. Refrigerate any leftovers.
Refrigerate after opening.
Warnings
Contains: peanuts.
Common questions
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