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Chicken Mole

Total Time

Prep: 25 min. Cook: 6 hours

Makes

12 servings

If you’re not familiar with chicken mole (pronounced mo-LAY), don’t be afraid of this versatile Mexican sauce. I love sharing this chicken mole recipe because it’s a great one to experiment with. —Darlene Morris, Franklinton, Louisiana
Chicken Mole Recipe photo by Taste of Home

Ingredients

  • 12 bone-in chicken thighs (about 4-1/2 pounds), skin removed
  • 1 teaspoon salt
  • MOLE SAUCE:
  • 1 can (28 ounces) whole tomatoes, drained
  • 1 medium onion, chopped
  • 2 dried ancho chiles, stems and seeds removed
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup raisins
  • 3 ounces bittersweet chocolate, chopped
  • 3 tablespoons olive oil
  • 1 chipotle pepper in adobo sauce
  • 3 garlic cloves, peeled and halved
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Fresh cilantro leaves, optional

Directions

  1. Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chiles, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken.
  2. Cover and cook on low for 6-8 hours or until chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired.

Can you freeze Chicken Mole?

Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 170°-175°, stirring occasionally and add broth or water if necessary.

Nutrition Facts

1 chicken thigh with 1/3 cup sauce: 311 calories, 18g fat (5g saturated fat), 86mg cholesterol, 378mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 26g protein.

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