Chicken mole is one of our favorite meals. Many recipes for mole call for a lot ingredients sometimes over thirty ingredients.
Not a lot of people have time for that so I’m going to share the recipe that I’ve been making for years now.
It does have a lot of ingredients but nowhere near as many as a lot of the mole recipes that you will find on the web.
Serve it with some Mexican rice.
If you’re looking for an even simpler mole recipe try this one right here!
Chicken Mole Recipe Steps
For the Chicken:
Bring the chicken, garlic, onion, cilantro and salt and water to a boil. Then reduce heat to low and simmer for about 45 minutes or until the chicken is tender.
Remove chicken from the pot and let the broth cool. Then strain it.
For the Mole:
Preheat the oven to 500.
Place tomatoes, onion and garlic on a baking sheet and roast until they have black spots on them.
Next toast the chilies on each side over medium heat. This will take less than a minute.
Once toasted place them in a pot with a couple of cups of hot water. Also peel the roasted garlic and add it and the tomatoes and onion to the pot as well.
Next, fill a skillet over medium heat with 1/4 cup of oil. Once hot begin frying the plantain. Fry until nicely browned on both sides.
Then add to the pot with the other ingredients.
Next fry the tortillas until browned on both sides and add to the pot with the other ingredients.
Now fry the cinnamon, chili seeds and whole cloves and also add to the pot with the other ingredients.
In batches blend all the ingredients in the pot with the peanut butter and about 7 cups of the chicken broth. Blend for about 2 min each batch.
While blending add about 4 tablespoons of oil to a pot over medium heat. Once oil is hot strain the sauce into the pot. Use a spatula to push the mole through the strainer.
Add the chocolate to the mole and season with salt. Simmer for about 15-20 min over medium-low heat.
Serve over chicken with rice on the side. This recipe makes a lot of mole so if you don’t finish it you can always freeze it.
You can also use this recipe to make chicken mole enchiladas.
Any leftover chicken broth can be frozen. I really hope you enjoy this mole recipe as it is one of our favorites!
Chicken Mole Recipe
For the chicken
- 5 lbs of chicken
- 1 bunch of cilantro
- 1 onion quartered
- 5 garlic cloves peeled
- 2 tsp of salt
- 1 gallon of water
For the mole
- 8 chili ancho peppers seeds removed
- 6 chili guajillo peppers seeds removed
- 6 chili pasilla peppers seeds removed
- 2 tbs of reserved chili seeds
- 4 roma tomatoes
- 1/2 white onion quartered
- 3 garlic cloves
- 1 ripe plantain sliced
- 3 tortillas
- 1 tbs of peanut butter
- 1 cinnamon stick broken up
- 6 whole cloves
- 1 abuelita chocolate tablet
- 7 cups of chicken broth
- 1/4 cup of oil
For the chicken
Bring chicken, garlic, onion, cilantro, salt and water to a boil in a stockpot.
Reduce heat to low and simmer for about 45 min or until chicken is tender.
Remove chicken from the pot. Let broth cool then strain it.
For the mole
Preheat oven to 500
Roast the tomatoes, onion, and garlic until they have black spots but aren’t burnt. about 15-25 min.
Toast chili peppers on each side over medium heat. Put them in a pot and cover with hot water.
Fill skillet with 1/4 cup of oil when hot fry the plantain until nicely browned on both sides.
Put the plantain slices in the pot with the chilis.
Next fry the tortillas until browned on both sides and add to the same pot.
Then fry the cinnamon, chili seeds and whole cloves and add to the pot.
In batches blend all the ingredients in the pot with the peanut butter and 8 cups of the strained chicken broth.
Strain the blended mole sauce into a pot with about 4 tablespoons of oil over medium heat.
Add the chocolate to the mole and season with salt.
Simmer for about 15- 20 min. Stirring occasionally.
Serve over the chicken with rice on the side.
This post has been shared at Thank Goodness It’s Monday at Nourishing Joy.