salsaology recipes


Pumpkin Mole Braised Chicken with Squash & Kale


  • 3 tablespoon olive oil
  • 4 cups of Squash such as Kabocha, Butternut, or Pumpkin; peeled and cut into small cubes
  • 2 cups of Kale, washed with stems removed and cut into bite sized pieces
  • Salt and Ground Pepper
  • 2 pounds Chicken Thighs
  • 1 jar SALSAOLOGY Pumpkin Mole Sauce
  • 1 ½ cups Chicken Stock


  1. Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add squash and kale to pan, season with salt and pepper. Stirring occasionally, sauté for 5 minutes. Transfer squash and kale to a bowl and set aside.
  2. In the same pan, heat 1 tablespoon of oil.  Season chicken thighs with salt and ground pepper. Place chicken skin side down in pan and cook until skin is golden brown and crispy. Transfer thighs to a plate and repeat with remaining oil and chicken if necessary. Pour out excess oil from the pan and return to stove.
  3. Return the chicken with skin side up, with the squash and kale to the pan. Add SALSAOLOGY Pumpkin Mole Sauce and chicken stock to pan over medium heat. Bring to a simmer, cover and cook until the chicken is cooked through and squash is tender, approximately 20-25 minutes.
  4. Serve with quinoa or rice, and some warm bread or tortillas of course; to soak up every drop of mole.