Chicken Mole Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 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
Description
Chicken Mole Recipe starts with poached chicken breasts seasoned with onion, salt, and bay leaf, then shredded after cooking. The mole sauce combines sautéed onion, garlic, dried chiles, tomatillos, tomato, and toasted bolillo bread, blended with sesame seeds, peanut butter, Mexican chocolate, cocoa powder, mole paste, and salt for a rich and layered sauce.
The sauce is cooked slowly to blend flavors, resulting in a velvety texture that coats the shredded chicken. The combination of chile varieties and chocolate creates a balance of mild spice, slight sweetness, and earthiness unique to mole. The chicken absorbs the sauce well, making each bite rich and flavorful.
This chicken mole is customarily served over rice or alongside warm tortillas, providing a hearty main dish suitable for family meals or special occasions. It can also be garnished with extra toasted sesame seeds for added texture and presentation.
The mole sauce can be prepared ahead and develops better flavor after resting overnight. Leftover mole keeps refrigerated for up to five days. Using store-bought shredded rotisserie chicken and low-sodium broth can simplify preparation. Adjust the mole's heat by adding more dried chiles if desired. Substitute bolillo bread with corn tortillas for a gluten-free alternative.
Ingredients
Chicken
- 4 /2 water
- 2 teaspoons salt
- 1 onion quartered
- 1-2 pounds chicken breast
- 1 bay leaf
Mole Sauce
- 2 tablespoons olive oil
- 1 onion chopped, small
- 2 garlic minced, cloves
- 1 bolillo cut into1-inch pieces, substitute small French roll
- 2 ancho chile rinsed, stemmed, seeded, and diced, dried
- 2 dried red chile pods rinsed, stemmed, seeded, diced, California variety
- 2 tomatillo husks removed, rinsed, and chopped, small
- 1 tomato chopped
- 1 teaspoon sesame seeds plus more for garnish
- 2 tablespoons peanut butter smooth
- 1.5 ounces Mexican chocolate coarsely chopped
- 2 teaspoons cocoa powder
- 3 tablespoons mole paste brand Doña Maria
- 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
- Prepare the mole sauce a day ahead for enhanced flavor development.
- Use shredded rotisserie chicken and low-sodium broth to reduce preparation time.
- Increase heat by adding extra dried chiles to the sauce if preferred.
- Replace bolillo with corn tortillas for a gluten-free option.
- Store leftover mole in the refrigerator for up to five days.
- Garnish with toasted sesame seeds for texture and presentation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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