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How to Make Chicken in Mole Sauce - A Step-by-Step Guide

One of the most iconic and beloved dishes in Mexican cuisine is Chicken in Mole Sauce. Mole, which comes from the Nahuatl word “mōlli,” meaning “sauce” or “concoction,” is a rich and complex sauce that is a labor of love to make, but the results are absolutely worth it. Traditionally, mole sauce is made with a wide variety of ingredients including chilies, nuts, spices, fruit, and chocolate, resulting in a deep, earthy, and slightly sweet flavor profile. Each region of Mexico has its own uniq...

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Ingredients

  • 2 (2 pound) bone-in chickens, giblets removed
  • 1 large onion, cut into chunks
  • 3 cloves garlic, chopped
  • 1 (14 ounce) can chicken broth
  • 2 tablespoons chili powder
  • 20 blanched almonds
  • ¼ cup diced firm ripe banana
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 corn tortillas, torn into small pieces
  • 2 tablespoons sesame seeds
  • 1 tablespoon pine nuts (Optional)
  • 6 tablespoons butter
  • 1 (1 ounce) square semisweet chocolate

Information

  • Prep Time: 25 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 20 mins
  • Servings: 6
  • Yield: 6 servings

  • Cut the chickens into pieces, reserving the breasts. Place chicken pieces except the breasts in a deep saucepan over medium heat; add the onion, garlic, and chicken broth. Cover the pan and simmer 25 minutes.
  • Cut the breasts into halves and add to the saucepan; simmer until the chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the chicken to a cutting board. Remove the skin and bones from the chicken; cut the meat into bite sized pieces.
  • Strain the broth through a fine mesh strainer, reserving the liquid and discarding the onion, garlic, and skimmed fat. If you have less than 3 cups of reserved liquid, add water to make 3 cups. If you have more than 3 cups, return to the pan and bring to a boil; cook until volume of liquid reduces to 3 cups.
  • Combine the chili powder, almonds, banana, cinnamon, salt, tortilla pieces, sesame seeds, and pine nuts in a blender. Blend on low, slowly adding the reserved liquid in a stream until the mixture is smooth. Pour the mixture and remaining liquid into a large saucepan over medium heat. Add the butter and chocolate; cook and stir until the butter and chocolate have melted. Stir the chicken pieces into the sauce; continue cooking until the chicken is heated completely through, 5 to 10 minutes.

    • Nutrition

    875 cal.

    • Total Fat: 64g
    • Saturated Fat: 22g
    • Cholesterol: 259mg
    • Sodium: 1026mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 60g
    • Vitamin C: 9mg
    • Calcium: 104mg
    • Iron: 4mg
    • Potassium: 761mg

    Categories

    Spicy recipes
    Savory recipes
    Mexican recipes
    Poultry recipes
    Sauce recipes