Chicken Mole Poblano

by Erica Perez March 20, 2016

Abuelita’s recipe takes two-dozen ingredients (and all day in the kitchen). Ours takes an hour or so and wins abuelita’s approval.


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

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.



Erica Perez
Erica Perez


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