mole sauce & chicken, a mexican classic!

(1 rating)
Recipe by
Dawn Solis
spring hill, TN

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 rating)
yield 6 - 8
cook time 2 Hr

Ingredients For mole sauce & chicken, a mexican classic!

  • 1
    whole fryer chicken
  • 2 jar
    mole sauce (8 oz) - international aisle
  • chicken bouillon/salt & pepper/cumin
  • 1 onion - cut up
  • 4 - 5 Tbsp
    creamy peanutbutter (shh secret ingredient)

How To Make mole sauce & chicken, a mexican classic!

  • 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!

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