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Chicken Mole recipe

Chicken Mole.

Legend says that Mole was created by thenuns of a Mexican convent for a visit by the Spanish Viceroy.Combining New World ingredients such as peanuts and cocoa withEuropean technique, they created the rich and tasty Mole Poblano,named for the city of Puebla.

Recipe: Chicken Mole

2 tablespoons vegetable oil
4 pounds chicken parts
1 small onion, chopped
1 clove garlic, finely chopped
1 (24-ounce) jar thick and chunky tomato salsa
1 cup chicken broth
3 tablespoons chili powder
2 to 3 tablespoons creamy peanut butter
2 tablespoons NESTL ® TOLL HOUSE® Baking Cocoa
8 cups cooked long-grain white rice, (optional)
1/2 cup chopped fresh flat-leaf parsley, (optional)

  • Heat vegetable oil in a large skilletover medium-high heat. Add chicken; cook, turning frequently,for 4 to 6 minutes or until browned on all sides. Remove fromskillet. Add onion and garlic; cook, stirring constantly, for2 to 3 minutes or until onion is tender.
  • Stir in salsa, broth, chili powder, peanutbutter and cocoa. Bring to a boil. Reduce heat to medium-low.Place chicken in sauce; cook, uncovered, for 20 to 25 minutesor until chicken is no longer pink near bone.
  • Combine rice and parsley in a medium bowl;serve with Chicken Mole.

    Makes 8 servings.

    Nutritional Information Per Serving (1/8of recipe): Calories: 812 Calories from Fat: 379 Total Fat: 42.1g Saturated Fat: 11.2 g Cholesterol: 170 mg Sodium: 989 mg Carbohydrates:55.6 g Dietary Fiber: 2.8 g Sugars: 2.8 g Protein: 49.1 g

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    How to Make Chicken Mole

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    1 Comment


    Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. What makes these enchiladas so good? The key to the exceptional flavor is the red mole sauce made from a delectable, pureed mixture featuring toasted almonds, onion, tomatoes, chipotle chiles, raisins and cinnamon.

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