1 ½ pounds boneless, skinless chicken breasts or thighs
Salt and pepper
1 cup onion, sliced
1 clove garlic, minced
Stonewall Kitchen Mole Sauce
1 tablespoon sesame seeds or pepitas (pumpkin seeds), toasted
2 tablespoons cilantro, chopped
Warm white corn tortillas
Heat olive oil over medium-high heat in a large heavy skillet. Season chicken with salt and pepper. Add to skillet in batches and sauté until golden brown on all sides.
Remove and set aside covered with foil. Drain all but 2 Tbs. fat.
Add sliced onion and sauté until golden. Add garlic and stir for 1 minute.
Return chicken to skillet, add ½ bottle Mole Sauce. Reduce heat, cover and simmer 30 minutes, or until chicken is cooked through, spooning sauce over chicken every 10 minutes. Garnish with toasted sesame seeds or pepitas and chopped cilantro. Serve with warm corn tortillas and rice.