Mexican Chicken Mole (mollay)

If you have ever eaten in a Mexican restaurant, then this dish was certainly on the menu! This particular mole sauce is made with chicken as the base and is loaded with different kinds of chilies, nuts, seeds, spices, dried fruit, and chocolate. The taste is best described as somewhat spicy, and bittersweet with earthy undertones. In fact, there are at least seven different types of mole depending on what state you are visiting. Personally, I prefer Oaxacan moles. Starting from scratch can take hours to perfect these sauces. The simplest way to enjoy mole is using a packaged sauce under the Dona Maria brand.  A small box is enough to try the first time, by following the directions below. Once your sauce is ready, pour it over your  boiled chicken.

Chicken Mole

Ingredients

  • 2 lbs. chicken pieces (boiled)
  • 1 box Mole sauce
  • 2 tablespoons peanut butter
  • 6 to 8 pieces bay leaves
  • 1/2 onion
  • 1 teaspoon salt

Instructions

Place chicken and onion in a large pot and add enough water to cover the chicken. Bring it to a boil.

After the water comes to a boil and the release the scum, remove the scum with a ladle.

Add bay leaves and salt. Cover and let cook for 30 minutes or until the chicken is fully cooked.

To prepare the Mole sauce, open the can carefully as the mole will stain your clothes. Use a sharp knife to cut a ‘X’ into the mole so that you can get the mole out easily. Sometimes, the mole can be rather hard.

Cut up the mole into smaller pieces.

Add water or chicken stock (from pot where the chicken is cooking) to the mole in the ratio of 4 parts of liquid to 1 part of mole. If you intend to store the mole in the refrigerator for a few days, then you should just use water.

Use a potato masher to mash the mole so that it dissolves in the liquid.

Once the mole has dissolved completely, add the peanut butter and mix well. The addition of peanut butter is Rosa’s twist in the recipe. The peanut butter makes the sauce nuttier and thicker. Place the sauce on the stove and cook on medium heat until the sauce thickens. You have to constantly stir the sauce while cooking to prevent burning.

Serve the sauce over the chicken with Spanish rice.

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About reg45

Canadian guy living part time in Progreso, Yucatan. Currently posting in my recipe blog - www.buenprovecho.me

Posted on June 14, 2020, in Chicken, Main Dishes, Mexican Dishes, Recipe Websites & Blogs and tagged , , , , , . Bookmark the permalink. 1 Comment.

  1. So love your shortcut. When I lived in San Miguel I used to do about 15 ingredients. Not so interested in doing that anymore 😊
    Thanks

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