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Crispy chicken thighs pair perfectly with sweet roasted winter squash and rich mole poblano sauce from the Good Eggs Kitchen. Top it off with our tangy pickled red onions for a hit of acid and verdant cilantro for a colorful weeknight meal.
Contains: tree nuts.
What You Get
Mole poblano sauce
Cooked white rice
Pickled red onions
What You'll Need
Salt & freshly ground pepper
Preheat the oven to 425°F. Remove the chicken thighs from the packaging, pat dry with paper towels, and season with salt and pepper on both sides.
Place the chicken thighs skin-side down in a cold, dry cast-iron pan. Set the pan over medium heat and cook, undisturbed, for 10 to 12 minutes or until the chicken is golden brown and releases easily from the pan.
While the chicken cooks, cut the delicata squash in half lengthwise, scoop out and discard the seeds, then slice the flesh into half moons about ½-inch thick. Cut half of the onion into ½ inch wedges, reserving the rest for another use. Chop the cilantro.
Flip the chicken, add the squash and onion to the pan, and transfer the pan to the oven, and cook until the chicken is no longer pink at the center, about 10 minutes. Transfer the chicken, skin-side up, to a plate and tent with foil to keep warm. If the veggies aren’t quite done when you pull out the chicken, return the pan to the oven for 5 minutes.
Meanwhile, in a small saucepan, reheat the mole poblano over medium heat until warmed through, 3 minutes. Reheat the rice in the microwave for 2 minutes or according to package instructions.
Divide the mole and rice between plates or shallow bowls. Top with the chicken thighs and roasted squash and onion. Scatter with slices of the pickled red onion, sprinkle with the chopped cilantro, and serve immediately.