12 ounces boneless, skinless chicken breast or thighs
2 tablespoons olive oil
5 tablespoons green mole paste
2 cups chicken broth
2 tablespoons cream cheese
1/2 cup halved cherry tomatoes
1 serrano chile, sliced
1 cup grated smoked cheddar
cilantro leaves, for garnish
Heat oven to 400°F. Season chicken generously with salt and pepper.
Heat oil in a large, oven-safe frying pan (no plastic handle). Once shimmering, add chicken and cook undisturbed until golden, about 4 minutes. Flip and transfer to the oven to finish cooking, about 20 minutes. Let cool slightly, then thinly slice. Keep oven on.
Meanwhile, heat a large pot of generously salted water to a boil. Add pierogies and let cook 3 minutes, drain and rinse with cold water to keep from sticking together.
Combine mole paste and chicken broth in a small saucepan and bring to a simmer. Add a pinch of salt and whisk until mole paste is dissolved.
In the same pan you used to cook the chicken, spread about 1 cup of the mole sauce. Top with pierogies, chicken, and dot with pieces of cream cheese. Cover with remaining mole sauce and sprinkle top with smoked cheddar, tomatoes, and sliced serrano chiles.
Bake until bubbling and cheese is browned, about 15-20 minutes. You can stick under the broiler for a minute or two if you’d like to get some nice toasty bits. Sprinkle with fresh cilantro and serve.