Chicken Mole

Chicken Mole

Chicken Mole


15 Ounces Diced Tomatoes

4 Ounces Chopped Mild Green Chiles

½ Cup Whole Blanched Almonds

½ Cup Coarsely Chopped Onion

1 Peeled Garlic Clove

1 Tablespoon Chili Powder

1 Teaspoon Ground Cumin

1 Teaspoon Ground Coriander

¾ Teaspoon Ground Cinnamon

1 Teaspoon Salt

½ Teaspoon Sugar

1 Tablespoon Olive Oil

½ Ounce Chopped Unsweetened Chocolate

¼ Cup Water

2 Tablespoons Chopped Fresh Cilantro

3 Pounds Bone-In Skinless Chicken Parts

To prepare mole sauce, in a blender or food processor with a knife blade attached, puree tomatoes, chilies, almonds, onion, garlic, chili powder, cumin, coriander, cinnamon, salt and sugar until smooth. 

In a large skillet, heat oil over medium-high heat until very hot.  Add chicken and cook until golden brown (about 5 minutes per side).  Use tongs to transfer chicken pieces to a large bowl. 

Pour mole sauce, chocolate and water to the skillet.  Cook while stirring until chocolate melts.  Return chicken to skillet and heat until boiling.  Reduce heat and cover.  Simmer for 30 to 35 minutes or until chicken juices run clear when pierced with tip of a knife.  Remove from skillet and serve with rice and/or tortillas.  Garnish with cilantro.  Serves 6

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Recipe Rating

  • (5 /5)
  • 2 ratings

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