Prep: 10 Mins Cook: 30 Mins
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

Chicken Mole


  • 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.
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