Chicken Mole

Recipe by
Total Time:
2 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Braise Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 4 chicken breasts
  • 2 chicken legs and thighs
  • 1 celery stalk, chopped
  • 3 tbsp - fresh cilantro, minced
  • 1/4 tsp - ground cumin
  • 1/4 tsp - ground cloves
  • 2 tbsp - chili powder
  • 3 garlic cloves, minced
  • 1/4 cup - raisins
  • 1/4 cup - crushed corn chips
  • 1 medium onion, chopped
  • 1 tbsp - olive oil
  • 8 ounces tomato sauce
  • 1 ounce unsweetened chocolate, melted1/4 cup - slivered almonds, toasted
  • 3 cups - water
  • 1/4 tsp - salt

How to Make Chicken Mole

  • Bring water, chicken and celery to a boil.
  • Cover and reduce heat, letting chicken simmer for about 1 hour, or until meat comes away easily from bones.
  • Remove chicken from broth and set aside to cool.
  • Strain broth and keep liquid; discard celery.
  • In a blender, combine half of the broth with the cilantro, salt, cumin, cloves, chilli powder, garlic, raisins, corn chips and onion.
  • Pulse several times to blend.
  • In a large skillet, heat oil over medium heat and carefully add the blended ingredients.
  • (You are actually "frying" the sauce here, so pour carefully to avoid spatters.)
  • Heat and stir for 5 minutes.
  • Add the remaining broth, tomato sauce and melted chocolate to skillet.
  • Cover and simmer on low heat 20 minutes.
  • Meanwhile, remove skin and bones from chicken and cut into bite-size pieces; add to sauce in skillet.
  • Taste and correct seasonings, if desired.
  • Simmer for 10 minutes. Toast almond slivers and use as garnish.