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
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

Ingredients

  • 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)
  • 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)

Directions

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.
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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