Name: Chicken Mole (Mole de Pollo)
Yield: Servings: 8
Cuisine: American
Ingredients: 1 cup Mole Paste, room temperature; 1 4-pound chicken, cut into 10 serving pieces (each breast is cut into 3 pieces, reserve wings and backbone for another use); Mexican Rice or Alta’s Butter Rice; 2 cups water; 1 cup tomato sauce; 1 teaspoon salt; 2 tablespoon creamy peanut butter; 2 tablespoons vegetable oil

Preparation info

Servings:
8

Difficulty
Easy

Appears in

My South Texas Kitchen

By Yvette Zuniga Jemison

Published 2022

About

This recipe utilizes the mole paste which is labor intensive, but mole paste batches up and freezes well. My grandmother often began chicken mole ‘en vapor’, in a water vapor. She simply poured a little water around her chicken pieces, covered the skillet and let it simmer until plump and cooked. The chicken infuses the water making it a rich and convenient broth to add to your mole sauce. I use a whole chicken that is cut into pieces, but you can certainl