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.
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This is our favorite!! for easy mole at home. Other moles are too long and complicated to make at home.I just make the sauce and add canned chicken from SAM'S and make burritos, or serve with rice and beans. Absolutley the best mole you can make at home,easy!!!!!
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