mole sauce & chicken, a mexican classic!
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!
prep time
cook time
2 Hr
method
---
yield
6 - 8
Ingredients
- 1 - whole fryer chicken
- 2 jars mole sauce (8 oz) - international aisle
- - chicken bouillon/salt & pepper/cumin
- - 1 onion - cut up
- 4 - 5 tablespoons creamy peanutbutter (shh secret ingredient)
How To Make mole sauce & chicken, a mexican classic!
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Step 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. -
Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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