Real Recipes From Real Home Cooks ®

chicken mole my mommy's way___bebita

★★★★★ 2
a recipe by
Martha Aguirre
Murrieta, CA

This is one of my favorite meals my mother used to make. Now it is my family's favorite!

Blue Ribbon Recipe

Thick, rich, and robust, with the perfect blend of spices, this chicken mole will make your taste buds dance. The tender chicken drumsticks, in this traditional Mexican dish, are cooked to perfection. Serve with Spanish rice for a hearty and satisfying meal. This dish is made super easy by starting with a jarred mole sauce and then adding Mexican chocolate.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 7-14 depends on serving
cook time 1 Hr
method Stove Top

Ingredients For chicken mole my mommy's way___bebita

  • 1 c
    Doña Maria Mole sauce (from an 8.25 oz container)
  • 2 l
    water, to cover chicken
  • 1 1/2
    round bars of chocolate Abuelita or chocolate Ibarra
  • 14
    chicken drumsticks
  • 2 Tbsp
    all-purpose flour

How To Make chicken mole my mommy's way___bebita

  • Chicken boiling in a pot.
    Add chicken to a deep pot. Cover chicken with the water and boil for 20-25 minutes or until the chicken is done.
  • Mole sauce, chocolate, and chicken stock in a blender.
    After the chicken is cooked, to a blender add the Mole sauce, the chocolate (1 1/2 rounds), and the hot chicken stock (what's remaining from the cooked chicken). Let it cool for a bit and blend.
  • Flour added to the blender.
    Add 2 tablespoons of flour and blend a bit more; just pulse it.
  • Chicken pieces added to thickened mole sauce.
    Add the mole mixture to a pan or pot on low heat and simmer stirring constantly so it will not burn. Once the Mole sauce has thickened (not too much) turn the heat off and add chicken pieces. Cover and let it stand for a couple of minutes. Then serve. You can accompany this mole with Mexican rice and a salad!