Mole Sauce & Chicken, a Mexican classic!

Dawn Solis


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!

★★★★★ 1 vote
6 - 8
2 Hr


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)


1Season 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.
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.
3Serve 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 Mole Sauce & Chicken, a Mexican classic!

Course/Dish: Chicken, Gravies