 
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. 8 10 min 30 min 
       - 2 tbls. baking cocoa
- 2 tbls. vegetable oil
- 4 lbs. chicken parts
- 1 small onion, peeled and chopped
- 1 clove garlic, peeled and finely chopped
- 1 (24-oz) jar ORTEGA Salsa - Thick & Chunky (Medium)
- 1 cup chicken broth
- 3 tbls. chili powder
- 2 tbls. to 3 creamy peanut butter
- 8 cups cooked long-grain white rice, (optional)
- 1/2 cup chopped fresh parsley, (optional)
HEAT vegetable oil in a 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; 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. Place chicken in sauce; cook, uncovered, for 20 to 25 minutes or until chicken is no longer pink near bone.
COMBINE rice and parsley in a medium bowl; serve with Chicken Mole.
~ Please take the time to let us know what you think about this recipe. Your comments will help us to rate those recipes that most people find enjoyable. Submit your review of this recipe: Chicken Mole Kid friendly
Submitted Date: July 2003
Rating:
Reviewed By: Wendy from Jacksonville, FL
Comments: This recipe was so easy. I used leftover roasted chicken and made the rice with a bit of chicken stock. The ingredients are so different that I had a great time pulling one on the kids and they loved it, even my picky one. Scared of they wouldn't eat it I didn't tell them the ingredients until they ate it!! .
Excellent Dish!
Submitted Date: May 2003
Rating:
Reviewed By: Kimberly Riley from Georgia
Comments: I have been wanting to try a recipe for Chicken Mole for quite some time now but the ingredient lists are usually so extensive! I found this and decided to give it a try. I followed the recipe to a "T" but my sauce was very watery. I had to simmer for over an hour to get it to a thicker consistancy. But, the flavor was outstanding and my teenage son LOVED it! I will surely be making this again!
Great and simple!
Submitted Date: April 2003
Rating:
Reviewed By: Crystal McCain
Comments: I have made this recipe at least 25 times. It is wonderful. I have also used it in a classroom with students when doing a lesson on Mexico. I showed them the recipe for the real mole, which has about 27 ingredients. I showed them this recipe and helped them understand the correlation between the nuts, chilies and the chocolate in the real recipe and the cocoa powder, peanut butter and chili powder in this recipe. We tried it because it was simple and delicious. The students were very surprised with their creation. This is a great recipe.
Would have been great with less chili
Submitted Date: April 2003
Rating: 
Reviewed By: Nilgun Graham
Comments: This was delicious but....far too much chili powder. I used 2 Tbsp. instead of 3 and it was still explosive...no-one else in the family could eat it unfortunately...I will make again but with only 1/4 Tbsp., because it's tasty and quick and unusual. I used skinless, boneless chicken breast..
MPearson
Submitted Date: October 2002
Rating:
Reviewed By: Monica Pearson from Graniteville
Comments: I just happened to find this recipe and I thought I would try it. I wanted to prepare chicken different from the same old thing I usually do. I am cooking my rice now but tasted this and it is delicious, just delicious. It's different and something like you might find at a very fine restaurant. I love it and will make it again.
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