Ingredients

• 4-6 Chicken Thighs
• 1 package Mole Rojo
• 2 cups tomato sauce
• 3 cups chicken stock
• Kosher Salt
• Olive Oil

Instructions

For Chicken:

Season chicken thighs liberally with kosher salt and place on a plate with no wrap in refrigerator overnight

Heat pan over medium high heat and sear chicken thighs, skin side down first until golden brown

Flip chicken over and cook an additional 3 minutes (At this point you can finish cooking in a 350 degree oven until internal temperature is 160 degrees, or place into simmering mole and slowly braise chicken until cooked all the way through, approximately 20-25 minutes)

For Sauce:

Mix entire bag of mole paste with 2 cups tomato sauce in a saucepan

Stir and simmer until paste is fully dissolved over medium low heat

Add 3 cups chicken stock and slowly bring to a boil

Remove from heat and season with ¼ teaspoon salt and 1 tablespoon brown sugar

Sauce is now ready to serve

Pickled Vegetables

Ingredients Available at Martha’s Vineyard

Ingredients

• Carrots, Jalapenos, Garlic Cloves, cleaned and sliced
• Tomatillos, cleaned and quartered
• Cauliflower, chopped
• Red Onion, sliced
• 2 cup Apple Cider Vinegar
• 1 cup Rice Wine Vinegar
• 2 cup Water
• 1 cup Granulated Sugar
• 3/4 cup Kosher Salt

Instructions

Place carrots, jalapeno, and garlic in one heat proof container, tomatillos in a second heat proof container and the cauliflower in a third heat proof container

Bring 2 cups Apple Cider Vinegar and 2 cups water to a boil with ¾ cup sugar and ½ cup salt

Evenly divide hot brine between the three containers of vegetables

Let the vegetables cool to room temperature in the brine, then refrigerate

In a clean bowl, whisk 1 cup rice wine vinegar with 1/3 cup sugar and ¼ cup salt until dissolved

Add red onion to cold brine and toss. Let sit for ten minutes and toss again