Serves 6
238 cal · 85 min
Chicken Mole
Recipe GLPRe1a688f548e117
A rich and deeply flavored Mexican stew combining tender chicken with a complex sauce of chili powder, cocoa, and peanut butter. This traditional dish balances warming spices with subtle sweetness, simmered until the flavors meld beautifully. Perfect served over rice or with warm tortillas.
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Ingredients
1 whole fryer chicken (about 3 to 4 pounds), cut into pieces, skin and excess fat removed
1/4 cup water (for initial cooking)
4 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
10 tablespoons all-purpose flour
1 teaspoon black pepper
1 teaspoon garlic powder
1 cup water (for spice mixture)
1 tablespoon creamy peanut butter
5 cups water (for finishing sauce)
Directions
Wash your hands thoroughly with soap and water before handling the chicken.
Place the chicken pieces in a large pot and add 1/4 cup of water.
Cover the pot and bring to a simmer over medium heat. Cook for about 45 minutes until the chicken is very tender and easily pulls from the bone. The internal temperature should reach 165°F.
While the chicken cooks, combine the chili powder, oregano, cocoa powder, flour, black pepper, and garlic powder in a medium bowl. Gradually whisk in 1 cup of water until you have a smooth paste with no lumps.
Pour the spice mixture into the pot with the cooked chicken and stir well to combine, breaking up any clumps and coating the chicken evenly.
Add the peanut butter and 5 cups of water to the pot and stir thoroughly until the peanut butter is fully dissolved and incorporated throughout the sauce.
Increase the heat to medium-high and bring the mixture to a gentle boil, stirring occasionally.
Reduce the heat to medium and simmer for 10 to 15 minutes, stirring occasionally to prevent sticking and ensure the sauce thickens slightly and flavors meld together.
Taste and adjust seasonings as needed. Serve immediately in bowls, ensuring each portion contains both chicken and plenty of rich mole sauce.
