Chicken Mole

Preparation info

  • Yield:


    main-course servings
    • Difficulty


Appears in


By James Peterson

Published 1991

  • About

The same techniques are used to make a mole as are used to make a classic fricassée; just the flavors are different. Feel free to experiment with different chiles. The heart of a mole sauce is not, as some people assume, chocolate, but rather combinations of chiles with cinnamon and cloves. Raisins and almonds also enter into most moles. This mole makes enough for two chickens.