Mole Sauce & Chicken, a Mexican classic!

Dawn Solis

By
@dsolis

My husband, Jose, begged me to learn how to make mole from my mother-in-law, who speaks no English, as it's his childhood favorite. So I did! Enjoy honey, dinner is ready! Hapy Cindo De Mayo..adios!


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Comments:

Serves:

6 - 8

Cook:

2 Hr

Ingredients

1
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)

Directions Step-By-Step

1
Season chicken with salt/pepper, cumin, and any others that you wish. Add also chicken bullion and cut up onion for extra taste.

Boil whole chicken until cooked through.
2
Remove 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.
3
Serve with your favorite type of rice, the chicken, with mole sauce all over! Enjoy even more with warm flour tortillas! Supper yummy and supper authentic!

About this Recipe

Course/Dish: Chicken, Gravies