pieces chicken: legs & thighs
cups water, or enough to boil/simmer chicken in pan
cup peanuts, unsalted
tablespoons baking cocoa
Place chicken in large pan at high heat, add water and let simmer for 20 minutes. Remove the chicken from pan and throw out any remaining water.
Add tomatoes, onion, garlic, peanuts, chicken broth and cocoa to pan at medium heat. Cut stem from the dried chile, slit it open and remove all the seeds. Add the chile to the pan. Allow mixture to simmer for 25 minutes. After 25 minutes, turn off the heat and let the sauce cool off.
Once it has cooled, pour into a blender and blend it real well. Return the sauce to the pan & add the chicken back in. Add salt to taste.
Serve your Chicken Mole with rice and beans, and don’t forget the tortillas!
- You can pour the Mole Sauce over your rice for a tasty treat.
More About This Recipe
- Growing up, my mom made several dishes that were my favorites. Chicken Mole is one of those meals. Every time she would prepare it, I would be first in the kitchen to serve up my plate. I like to cook Chicken Mole, just like mom used to make, for my family, and I am happy to say they love it as much as I do!
The Chicken Recipe That Changed My Life
On my last trip to the Bay Area, I landed at SFO and went right to La Guerrera&aposs Kitchen in Oakland, their famous tamales on my brain. But by the time I arrived, just after noon on a Sunday, they had sold out. Lucky for me, chef Ofelia Barajas and her daughter Reyna Maldonado were both working behind the counter of the airy, open kitchen, and they recommended I try the chicken mole instead. It was just cool enough on the patio that by the time I settled into a picnic table with my paper plate of chicken, draped in a velvety red sauce and sprinkled with sesame seeds, I was grateful for the accompanying stack of fresh tortillas, made with fresh-ground masa. One swipe of the mole sauce, smoky and warming, shook off my jet lag. Later, Barajas shared that the mole was her grandmother Jovita Vargas&apos recipe from her restaurant in Guerrero, Mexico. Vargas, fiercely protective of her mole, never wrote the recipe down, making it only from taste and memory. Barajas spent years cooking by her grandmother&aposs side and mastered the dish the same way. With Maldonado&aposs help translating, Barajas shared the recipe for the first time, along with some advice: As you fry the individual ingredients, smell and taste them, including the chiles, to create a connection with each𠅊nd to learn how to build the layered, complex flavors that make a great mole. —Mary-Frances Heck
This version of chicken mole features succulent, dark-meat chicken simmered in a rich, savory sauce of onions, tomatoes, chili powder and a touch of chocolate. Just a ½ cup of our homemade nutella stirred into the sauce adds depth of flavor and a subtle sweetness to contrast the chili powder&rsquos heat. It&rsquos definitely not your average chicken recipe, but it&rsquos definitely delicious.
While traditional mole sauce from Mexico, made with many more ingredients and simmered for hours, is a delicious culinary feat, our version takes a few shortcuts. After sautéeing onions and garlic with chili powder, you&rsquoll simply add a cup of prepared salsa and store-bought chicken broth to capture tons of flavor in a matter of minutes.
The recipe takes less than an hour from start to finish, and pairs perfectly with cooked yellow rice to complete the meal. You can also shred the chicken and tuck it into chicken mole tacos, or use leftovers in a cheesy quesadilla or burrito.
How to make Chicken Mole Enchiladas
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Easiest Chicken Mole Recipe
Chicken Mole is a fantastic Mexican recipe that can take hours for the flavors to blend. I have created the Easiest Chicken Mole Recipe that is so much quicker and the flavors are amazing! My mole recipe is prepared in one pot and the sauce is spicy and so tasty!
My family loves a traditional chicken mole recipe but it can be a time-consuming recipe. So most of you know me, &ldquoI ain&rsquot got no time for that&rdquo! I have made it a mission to create a quicker chicken mole recipe without sacrificing that hearty mole sauce! This recipe my friends is my easiest chicken mole that will rock your socks!
I have taken some of the traditional flavors of chicken mole and combined them with some of my easier shortcuts to create the Easiest Chicken Mole, without sacrificing flavor. Rather than rehydrating dried peppers for this mole sauce, use Chipotle Peppers in adobo sauce, easy peasy. Besides being a time-saver, the chipotle peppers add fabulous flavor as does the sauce.
What is Chicken Mole?
A mole sauce usually contains sugar, nuts, sugar, chocolate, cinnamon, and spices. The chocolate should be spicy chocolate or Mexican Chocolate. I love using Forte Aztez Soul Bar to make this Chicken Mole. The dark chocolate bar is made with a blend of roasted chili peppers including jalapenos and chipotle!
Can Chicken Mole be a freezer-friendly meal?
Chicken Mole is freezer friendly. The chicken and sauce can be frozen together. Also, the sauce can be frozen on its own to use as a topper to enchiladas and tacos, etc. The sauce can keep in the freezer for about 4 months.
How is Chicken Mole served?
Serve Easy Chicken Mole with Spanish Rice, Cauliflower Rice, with Tacos, honestly, whatever tickles your taste buds! Shredding the chicken in the mole sauce is also fabulous. The shredded chicken can be served in tortillas, quesadillas, over salad greens! Let your imagination run with ideas!
Is this Chicken Mole Recipe Low-Carb?
Traditional Mole Sauce has tortillas added to the sauce. In this Easy Chicken Mole, by not adding tortillas to the mole, it cuts out extra carbs. The mole sauce tastes amazing and no one misses the extra carbs. To keep the meal completely low-carb, serve with Cauliflower Spanish Rice.
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Thank you so very much for being apart of Everyday Eileen!
Tools you may need to make Chicken Mole:
Dutch Oven: Lodge makes great Dutch Ovens.I love them, durable, various colors and sizes!
Ninja Blender/Food Processor: This is the Mother of all Blenders! Breaks up nuts, ice, you name it! My favorite blender ever!