Chicken Mole Recipe

Method8 steps

1. 1

   Step 1: Prepare the chicken and broth.

2. 2

   Step 2: Put the water (4½ cups), 2 teaspoons broth salt, quartered broth onion (1), chicken breasts and bay leaf (1) in a large pot. Bring to a boil, reduce heat and simmer about 20 minutes until the chicken reaches 165°F (74°C) in its thickest part. Transfer the chicken to a plate, cool enough to handle and shred. Discard the bay leaf and reserve the cooking broth and boiled onion.

   Simmer chicken · 20 minUses 4½ cups water · 2 tsp salt for chicken broth · 1 onion, quartered, for chicken broth · 1–2 lb chicken breasts · 1 bay leaf

   
3. 3

   Step 3: Prepare the mole sauce while the chicken simmers.

4. 4

   Step 4: Heat the olive oil (2 tbsp) in a large skillet over medium heat. Add the separate chopped sauce onion (1 small), garlic (2), roll pieces, both dried chile varieties, tomatillos (2 small), tomato (1) and the teaspoon of sesame seeds (1 tsp). Sauté about 10 minutes until softened.

   Soften mole vegetables and chiles · 10 minUses 2 tbsp olive oil · 1 small onion, chopped, for mole sauce · 2 garlic cloves, minced · 1 bolillo or small French roll, cut into 1-inch pieces · 2 dried ancho chiles, rinsed, stemmed, seeded and diced · 2 dried California red chile pods, rinsed, stemmed, seeded and diced · 2 small tomatillos, husks removed, rinsed and chopped · 1 tomato, chopped

5. 5

   Step 5: Pour half the broth and boiled onion into a blender and add half the sautéed ingredients. Add peanut butter, chocolate pieces, cocoa powder (2 tsp), mole paste, and salt (2 tsp) and blend until very smooth. Transfer the sauce to a large skillet.

   Uses Half the reserved broth · Reserved boiled onion · Half the sautéed mixture · 2 tbsp smooth peanut butter · 1½ oz Mexican chocolate, coarsely chopped · 2 tsp cocoa powder · 3 tbsp Doña Maria mole paste · 2 tsp salt for mole sauce

6. 6

   Step 6: 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.

   Simmer combined mole sauce · 10 minUses Remaining half of the broth · Remaining half of the sautéed mixture · First blended mole batch

7. 7

   Step 7: Add 2 cups of the shredded chicken and stir until chicken is covered with the sauce.

   Uses 2 cups cooked shredded chicken; reserve any extra · Combined simmered mole sauce

8. 8

   Step 8: Simmer the chicken in the mole sauce over low heat for about 10 minutes, stirring to prevent sticking. Plate and garnish with additional sesame seeds if desired.

   Finish chicken in mole · 10 minUses Cooked chicken in mole sauce · Additional sesame seeds for garnish, as desired