• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicken Mole, Lhj

  • Recipe Submitted by on

Category: United States, Poultry

 Ingredients List

  • ---------------------------------MOLE SAUCE---------------------------------
  • 2 c Boiling water
  • 2 oz Dried Ancho chiles; rinsed,
  • -seeds remove
  • 1/4 c Sherry
  • 1/3 c Raisins
  • 6 sm Fresh tomatillos; husks
  • -removed
  • 1 lb Plum tomatoes; halved
  • -lengthwise
  • 1/4 c Sesame seeds
  • 1/4 c Shelled pumpkin seeds
  • 1 ts Cinnamon
  • 1/4 ts Cloves
  • 2 Corn tortillas
  • 14 oz Chicken broth; canned
  • 1 tb Peanut or vegetable oil
  • 1 md Onion; chopped
  • 1 tb Minced garlic
  • 1/4 c Whole natural almonds
  • 2 ts Salt
  • 2 oz Unsweetened chocolate
  • -squares; chopped
  • 1 Whole chicken; cut up
  • 1/2 ts Salt
  • 1/4 ts Freshly ground pepper
  • Toasted shelled pumpkin
  • -seeds; for garnish
  • Cooked rice


1. Make Mole Sauce: Pour boiling water over chiles in medium bowl. Heat
sherry in small saucepan; add raisins. Let both stand 20 minutes to plump.

2. Meanwhile, heat broiler. Arrange tomatillos and plum tomatoes cut side
down on jelly-roll pan. Lightly coat with vegetable cooking spray. Broil 12
to 14 minutes until skin is evenly charred; cool. Peel plum tomatoes;
transfer with tomatillos to blender.

3. Toast sesame seeds in medium skillet over medium-high heat, stirring, 1
minute. Transfer to blender. Toast pumpkin seeds in same skillet, until
seeds pop. Transfer to blender. Add cinnamon and cloves to skillet; toast
30 seconds to 1 minute, just until fragrant. Transfer to blender. Puree
mixture in blender until smooth, adding some of the chicken broth. Pour
into Dutch oven.Toast tortillas 2 to 3 minutes, until lightly browned in
both sides; tear into small pieces and set aside.

4. Reduce heat to medium. Add oil to skillet. Add onion and cook 3 minutes.
Add garlic and almonds and cook 2 minutes more. Transfer to blender. Add
soaked chiles and their liquid, raisins and sherry and tortillas; puree
until smooth. Add to Dutch oven with roasted tomato mixture, remaining
broth and salt. Bring to boil; reduce heat and simmer partially covered,
stirring occasionally, 30 minutes. Stir in chocolate until melted. Makes 5
cups. (Can be made ahead. Cover and refrigerate up to one week.)

5. Sprinkle chicken with salt and pepper. Heat a large skillet over
medium-high heat. Brown chicken on all sides, about 10 minutes; discard
drippings. Add 2 cups Mole Sauce. (Save any remaining for another use.)
Reduce heat; cover and simmer 30 minutes until chicken is cooked through.
Sprinkle with pumpkin seeds and serve with rice.

Cooking time: 40 minutes

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