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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I absolutely loved this recipe. I am hispanic and I know how to make chicken mole... and when i decided to try this recipe to see what is so different about it... I loved it. My husband loved it too.
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