mole sauce & chicken, a mexican classic!
(1 rating)
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!
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1whole fryer chicken
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2 jarmole sauce (8 oz) - international aisle
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chicken bouillon/salt & pepper/cumin
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1 onion - cut up
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4 - 5 Tbspcreamy peanutbutter (shh secret ingredient)
How To Make mole sauce & chicken, a mexican classic!
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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.
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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.
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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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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