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Ingredients
  • one batch Mole Negro Sauce
  • one batch Pickled onions
  • 2 ½ to 3 lbs chicken thighs (boneless, skinless)
  • 2- ½ teaspoons salt
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • ½ teaspoon cinnamon
  • 2 tablespoons olive oil
  • ½ cup broth or stock
  • Serve with Mexican rice,  pickled onions, radishes or Mexican Slaw, Mexican rice, cilantro (or shred and serve as tacos with Mexican slaw and pickled onions)
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