Mole Sauce & Chicken, a Mexican classic!
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- whole fryer chicken
- 2 jar(s)
- mole sauce (8 oz) - international aisle
- chicken bouillon/salt & pepper/cumin
- 1 onion - cut up
- 4 - 5 Tbsp
- creamy peanutbutter (shh secret ingredient)
2Remove chicken and set aside.
Let remaining water cool completely and remove any excess fat.
When liquid is completely cool, bring it back to a boil and mix in your 2 jars of mole sauce. It's hard like a brick but will dissolve in the sauce.
Once mole is dissolved - add peanutbutter and mix until sauce thickens.