Chicken thighs grilled to about 165 internal seasoned with a light coating of Lawry's Seasoning salt and Black pepper.
Made a mole sauce out of this paste and a 26 oz box of unsalted chicken broth and a pinch of salt.
Took the skin off of the thighs and gave them a bath in the mole sauce while the rice cooker was going.
Served over white rice and pinto beans. Yum, one of my favorite meals.