Chicken and Mole


Recipe courtesy of John Galindo

Traditional moles can take hours to make. This recipe is a more simplified, modern take on the dish.

Fairly difficult

Chicken and Mole


For 6 Person(s)


  • 4 dried passilla chilies
  • 4 dried ancho chilies
  • 1 whole chicken, cut into 8 pieces
  • 3 cups chicken stock, divided
  • 2 tablespoons lard
  • 1 cups blanched almonds
  • 2 tablespoons sesame seeds
  • 1/4 cups peanut butter
  • 1 large onion, cut into small dice
  • 2 cloves garlic, minced
  • 1 flour tortilla, chopped and crumbled
  • 1/8 teaspoons ground cloves
  • 1/8 teaspoons cinnamon
  • 1/2 teaspoons ground coriander
  • 1/4 teaspoons ground anise
  • 1/2 cups raisins
  • 3 small tomatoes, peeled, seeded and chopped
  • 2 chipotles in adobo, seeded
  • 3 tablespoons vegetable oil
  • 1 tablespoons Nutella
  • 1 tablespoons kosher salt, plus more to taste

Chicken and Mole Directions

  1. Soak the pasilla and ancho peppers in warm water for 30 to 60 minutes then remove the stems and seeds. 
  2. Place the chicken pieces in a braiser and cover halfway with stock, using about 2 cups. Lightly salt the chicken pieces, cover the pot and cook on medium-high heat until the chicken is almost cooked through—about 20 minutes. Drain the stock and reserve it. 
  3. Pat the chicken dry—taking off as much moisture as possible from the skin. 
  4. Heat the lard in a sauté pan and brown the chicken pieces. Place the browned chicken back into the pot and keep warm, off of the heat. 
  5. In a second sauté pan, toast the almonds and sesame seeds then combine in a blender or food processer with the peanut butter, onion, garlic, tortilla, spices, raisins, tomatoes and pasilla, ancho, and chipotle chilies, pulsing to a puree. 
  6. Heat the vegetable oil in the same pan used to brown the chicken, then add the puree and cook over medium-high heat for about 5 minutes—stirring constantly. Add the reserved chicken stock, Nutella and salt and simmer until all the ingredients are well combined—about 5 minutes. 
  7. Pour the sauce over the chicken pieces in the large pot, cover and cook at a simmer for another 45 minutes—stirring occasionally. A nice nappe consistency is desired (the sauce should coat the back of a spoon)—if the sauce is too thick, add a little water or canned stock. 

Be the first to post a review

You must be logged in to review


Recipe Search