Chicken Mole Recipe
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
45 mins
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Servings
8
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Calories
245 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Chicken Mole Recipe
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Holy Mole! This Chicken Mole recipe is out of this world, boasting a thick, rich, chocolate-tinged, mildly spicy sauce. This particular recipe is a fusion of my Grandma and my Mom’s recipes, and if I’m being honest, it is the perfect combination of both. Make some today and enjoy many meals to come.
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Ingredients
Chicken
- 4 /2 cups water
- 2 teaspoons salt
- 1 onion quartered
- 1-2 pounds chicken breasts
- 1 bay leaf
Mole Sauce
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 bolillo, substitute small French roll cut into1-inch pieces
- 2 dried ancho chiles rinsed, stemmed, seeded, and diced
- 2 California red chile pods rinsed, stemmed, seeded, diced
- 2 small tomatillos husks removed, rinsed, and chopped
- 1 tomato chopped
- 1 teaspoon sesame seeds plus more for garnish
- 2 tablespoons smooth peanut butter
- 1.5 ounces Mexican chocolate coarsely chopped
- 2 teaspoons cocoa powder
- 3 tablespoons Doña Maria mole paste
- 2 teaspoons salt
Instructions
Chicken
- In a large pot, heat water, salt, onion, chicken, and bay leaf. Once it starts to boil, lower the heat and simmer for about 20 minutes. Transfer chicken to plate to cool off, and then shred. Discard bay leaf. Reserve broth and onion.
Mole Sauce
- Heat oil in large skillet over medium heat. Add onion, garlic, bolillo, chiles, tomatillos, tomato, and sesame seeds and sauté for 10 minutes, until soft.
- Pour half the broth and boiled onion into a blender and add half the sautéed ingredients. Add peanut butter, chocolate pieces, cocoa powder, mole paste, and salt and blend until very smooth. Transfer the sauce to a large skillet.
- Pour the other half of the broth and sautéed ingredients into blender. Puree and add to the mixture in the large skillet. Bring to a boil, reduce heat, and simmer for 10 minutes.
- Add 2 cups of the shredded chicken and stir until chicken is covered with the sauce.
- Lower heat and simmer for 10 minutes, stirring continuously to keep it from sticking to skillet. Plate some mole on a serving plate and toss a handful of sesame seeds on top for garnish.
Notes
- Make ahead. Make the sauce ahead of time. It tastes even better the next day.
- Save time. Use 2 cups of shredded store-bought rotisserie chicken and low-sodium chicken broth.
- Like spicy mole? This mole sauce is mild, if you want to add some heat to the sauce, add 2 additional dried chile peppers.
- Like sweet mole? If you like sweet mole, add more chocolate.
- Gluten free? Replace bolillo with two corn tortillas.
- Leftover mole paste. Leftover Dona Maria paste should keep for about six months in the refrigerator once opened, or up to a year in the freezer.
- Chicken mole leftovers. Leftovers can be refrigerated for five days.
Nutrition Information
Show Details
Calories
245kcal
(12%)
Carbohydrates
25g
(8%)
Protein
16g
(32%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
36mg
(12%)
Sodium
1326mg
(55%)
Potassium
575mg
(16%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
2580IU
(52%)
Vitamin C
25mg
(28%)
Calcium
26mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 16g | 32% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 1326mg | 55% |
| Potassium | 575mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 2580IU | 52% |
| Vitamin C | 25mg | 28% |
| Calcium | 26mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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