Abuelita’s recipe takes two-dozen ingredients (and all day in the kitchen). Ours takes an hour or so and wins abuelita’s approval.
Ingredients:
1/4 to 1/2 white onion, chopped
1/4 cup unsalted peanuts or 1/8 cup peanut butter
1/8 cup raisins
1/2 cup Mole Poblano
10 oz. diced tomatoes
16 oz. chicken stock
1 whole chicken, cut into pieces
1 tbsp. olive oil or bacon drippings
Directions:
Preheat oven to 325. Brown chicken in oil or fat, about 10 minutes per side. Set aside.
Use oil to sauté onion until soft. Add mole mix, nuts and raisins and stir constantly for about a minute, careful not to burn the spices. Blend the mixture in a food processor or blender, along with tomatoes and stock.
Pour the mole into a Dutch oven or covered baking dish and nestle the chicken in the sauce. Bake at 325 for about 40 mins. Allow it to rest for about 30 mins. Slice the chicken and serve with warm mole on top.
Variation: For a darker, more chocolatey mole, melt in 1 or 2 oz. finely chopped unsweetened chocolate or Mexican chocolate.
Can I substitute almond butter for the peanut butter in the mole poblano recipe?
Hi Natasha,
Thanks for the comment! Yes, you absolutely can use the Mole Poblano as a dry rub on meat. I would salt your meat or poultry first, then add about 1-2 tbsp per pound of meat as a dry rub on all sides. It’s particularly great on chicken, pork or fish. You could then serve it up with grains and a salad, or make into tacos — whatever you like.
My husband doesn’t like “wet” meat, he prefers it roasted and dry. Is there a way I can use your delicious mole spice as a rub or something and make “dry” chicken (or other meats)? Thanks!
Comments will be approved before showing up.
Erica Perez
May 13, 2020
Hi Sharon,
Sorry I missed this comment! I haven’t tried almond butter, but I think it would work really well! There are other varieties of Mexican mole recipes that use almonds rather than peanuts.