Chicken Mole
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Additional Time
4 hrs
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Total Time
5 hrs 10 mins
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Servings
4
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Calories
550 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Mole
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Chicken Mole is classic Mexican cuisine at its very best. Of course, it all starts with the mole poblano sauce, which can be made up to 5 days in advance, and then the dish comes together easily. The recipe can be doubled or tripled when serving a crowd.
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Ingredients
- 4 chicken thighs bone-in, skin-on
- 4 chicken legs bone-in, skin-on
- salt and pepper
- 2 tablespoon vegetable oil
- 1 cup chicken broth
- 2 cups mole sauce
- 2 tablespoon sesame seeds toasted
Instructions
- Preheat oven to 400°F.
- Salt and pepper the chicken all over.
- Heat the oil in a large skillet, preferably cast-iron skillet. Working in batches, if necessary, add the chicken, skin-side down, and sear until golden, about 6 minutes. Flip the chicken pieces over and cook for another 2 minutes. Transfer to a clean platter and finish the remaining chicken (if necessary). Discard excess oil in the platter but leave the bits attached to the bottom of the pan.
- Return the pan to the stove over medium heat, and pour in the chicken broth. Use a wooden spoon to scrape up any bits on the bottom of the pan.
- Pour the mole sauce into the pan and stir to incorporate it with the stock. Bring to a simmer.
- Nestle the chicken pieces into the sauce in the pan and ladle some of the sauce over the chicken pieces.
- Place in the oven for 35 minutes, covering with foil if the sauce on the chicken is getting very dark (you may not need to do this).
- Remove and spoon more sauce over the top. Plate the chicken, add more sauce, and sprinkle liberally with sesame seeds.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- The mole sauce can be made up to one week in advance. Keep covered in the fridge until ready to use.
- If desired, rather than serving the chicken pieces whole, shred the meat from the bones and then stir it into the sauce (You may want to do this in a separate bowl or skillet. Add the sauce to the shredded chicken until you have the right ratio of sauce to chicken: you'll most likely have extra sauce).
- Leftovers will keep covered in the fridge for up to 5 days or can be frozen for up to 2 months. Reheat in the oven (with additional sauce added) for 20 minutes at 350°F, or until warmed through.
Nutrition Information
Show Details
Calories
550kcal
(28%)
Carbohydrates
2g
(1%)
Protein
41g
(82%)
Fat
29g
(45%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
118mg
(39%)
Sodium
414mg
(17%)
Potassium
522mg
(15%)
Fiber
0.5g
(2%)
Sugar
0.3g
(1%)
Vitamin A
208IU
(4%)
Vitamin C
0.3mg
(0%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Calories | 550kcal | 28% |
| Carbohydrates | 2g | 1% |
| Protein | 41g | 82% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 118mg | 39% |
| Sodium | 414mg | 17% |
| Potassium | 522mg | 11% |
| Fiber | 0.5g | 2% |
| Sugar | 0.3g | 1% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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