Mexican Chile Pumpkin Mole


2 pounds boneless skinless chicken thighs, halved
1 tablespoon olive oIl
1 jar Pumpkin Mole Sauce
2 tablespoons pepitas, optional
2 tablespoons chopped scallions, optional
2 tablespoons chopped cilantro, optional


  1. Lightly salt and pepper both sides of chicken.
  2. In a sauté pan, add oil, heat on medium heat, and brown chicken on both sides.
  3. Cook for 8 minutes.
  4. Add sauce and bring to a boil.
  5. Reduce to a simmer and cook for 20 minutes.
  6. Garnish with pepitas, scallions, and cilantro.

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