Chicken Mole is a favorite and treasured culinary tradition in Mexico. Legend says that Mole was created by the nuns of a Mexican convent for a visit by the Spanish Viceroy. Combining New World ingredients such as peanuts and cocoa with European technique, they created the rich and tasty Mole Poblano, named for the city of Puebla.
- 2 tablespoons vegetable oil
- 4 pounds chicken parts
- 1 small onion, chopped
- 1 clove garlic, finely chopped
- 1 jar (24 ounces) chunky salsa
- 1 cup chicken broth
- 3 tablespoons chili powder
- 2 to 3 tablespoons creamy peanut butter
- 2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
- 8 cups cooked long-grain white rice (optional)
- 1/2 cup chopped fresh parsley (optional)
HEAT oil in large skillet over medium-high heat. Add chicken; cook, turning frequently, for 4 to 6 minutes or until browned on all sides. Remove from skillet. Add onion and garlic to skillet; cook, stirring constantly, for 2 to 3 minutes or until onion is tender.
STIR in salsa, broth, chili powder, peanut butter and cocoa. Bring to a boil. Reduce heat to medium-low. Add chicken; cook for 20 to 25 minutes or until chicken is no longer pink near bones.
COMBINE rice and parsley in medium bowl; serve with Chicken Mole.
Review This Recipe
My childhood favorite!
My daughter had to make it for a cooking class. It was not her first choice but mine. I loved it as a kid and my mom never added salsa because I wouldn't have eaten it. I like it now as an adult but we only added about 12 ozs. of the jar NOT 24oz as suggested. I would just add another tablespoon of peanut butter and no hot sauce to make it more of the medium brown color I am used to seeing as a kid. I 've seen others have a darker tint as this one, and also very spicy as well. Do not think you have to have the salsa to have a good sauce! The whole family ate it all up, no leftovers! We also just used 2 pounds of boneless, skinless chicken and we made our own rice.
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