Chicken Mole

Name: Chicken Mole (Pollo con Mole)
Yield: 7 to 8 Servings
Cuisine: Mexican
Ingredients: 2 teaspoons cocoa powder; 3 tablespoons mole paste (recommend Doña Maria); ½ bolillo (substitute small French roll), cut into 1-inch pieces; 1 small onion, chopped; 2 cloves garlic, minced; 1 small onion, quartered; 2 dried ancho chiles, stemmed, seeded, and diced; 4½ cups water; 2 teaspoons salt; 2 California red chile pods, stemmed, seeded, diced; 2 tablespoons smooth peanut butter; 3¾ cups chicken broth (reserved from boiling chicken), divided; 1.5 ounces Mexican chocolate (recommend Nestle-Abuelita), coarsely chopped; 1 tomato, chopped; 1 large or 2 small tomatillos, husks removed, rinsed, and chopped; 1 teaspoon sesame seeds, plus more for garnish; 2 tablespoons olive oil; 1 to 2 pounds chicken breasts; 1 bay leaf

Pollo con Mole

Preparation info

7 to 8
Servings

Difficulty
Medium

Appears in

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

About

This mole is a thick, rich, chocolate-tinged, spicy sauce. Preparing most moles can be very time consuming, labor intensive, and require many ingredients. Some mole recipes contain ten different varieties of chiles alone. This mole recipe is a fusion of Grandma’s and Mom’s recipes. More often than not my Grandma used a jar of Doña Maria mole paste, fresh-boiled chicken, a few spices, and tha