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Oaxacan Mole by Way of L.A
Ingredients
  • 6 to 8 bone-in chicken thighs
  • 1 teaspoon kosher salt divided, plus more to taste
  • Freshly ground black pepper to taste
  • 1 teaspoon garlic granules
  • 2 tablespoons grapeseed oil
  • 16 ounces Guelaguetza Mole Negro Paste
  • 15 ounces canned tomato sauce
  • 32 ounces chicken or vegetable broth
  • 1 ½ tablespoons brown sugar
  • 4 tablespoons chopped parsley
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