Print

Easy Chicken Mole

Print Recipe

If you’re not familiar with mole (pronounced mo-LAY), don’t be afraid of this versatile Mexican sauce. I love sharing this recipe because it’s a great one to experiment with.

Easy Chicken Mole – this simplified version doesn’t skimp on flavor. Mexican chocolate adds an intriguing complexity to the smoky, savory sauce. Stir in some cooked, shredded chicken and you’ve got a whole new go-to chili.

Serve with Spanish Rice and Cheesy Refried Bean Casserole.

Here are some other good accompaniments for this Easy Chicken Mole: homemade Classic Mexican Guacamole and Mexican Salsa.

Ingredients

Scale
  • 5 pasilla chiles, stemmed and seeded
  • 2 tablespoons olive oil
  • 2 cups chopped onions
  • 2 cloves garlic, minced
  • 5 1/2 ounces Mexican chocolate, such as Ibarra, chopped
  • 1 3/4 cups chicken broth
  • 3 tablespoons smooth peanut butter
  • 1 tablespoon sugar
  • 1 teaspoon crumbled dried oregano
  • 2 corn tostadas, torn into pieces
  • Salt and freshly ground black pepper
  • 1 rotisserie chicken, cut into 6 pieces

Instructions

  1. To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes. Drain well and discard the soaking liquid.
  2. Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and saute until translucent, 5 minutes. Transfer to a blender with the chiles, chocolate, chicken broth, peanut butter, sugar, oregano and tostadas and blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes.
  3. Season with salt and pepper. Add the rotisserie chicken pieces and stir to combine.

Nutrition

Find it online: https://goingmywayz.com/easy-chicken-mole/