I still clearly remember my first bite of chicken mole. The rich flavor of cocoa and cinnamon felt comforting and familiar, yet new and exciting. It is now a taste I associate with family and kinship, and I am proudly passing down this family recipe with my own children so they can form their own memories of this inviting dish. Chicken mole is loaded with deep, intoxicating flavor, and it's a comfort food you must learn to make! It's perfect for a large dinner party, or a fun Mexican food recipe to explore if you want to change things up in the kitchen.
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Things You'll Need
8 cups water
6 boneless chicken breasts
1 yellow onion, sliced
1 celery stalk
1 cup carrots
1 garlic clove, roughly chopped
1 teaspoon salt
3/4 can mole adobo paste
1 tablespoon sugar
1 teaspoon cocoa
1 teaspoon cinnamon
Step 1: Make the Broth
In a large stockpot, bring the water to a boil. Add in the chicken breasts, onion, celery, carrots, garlic and salt. Boil the chicken for 45 to 60 minutes until tender and falling apart. Remove the chicken, celery and carrots. Once the chicken cools, shred it into large pieces.
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Tip
For a smooth mole sauce, strain the broth in a sieve before adding the other ingredients.
Step 2: Make the Mole Sauce
Add the mole paste, sugar, cocoa powder and cinnamon to the broth. Simmer over medium heat, whisking constantly until the paste completely dissolves and the sauce thickens, or for about 6 to 8 minutes. Transfer the chicken back into the sauce and mix well.
Step 3: Serve the Chicken Mole
Chicken mole tastes best in a warm flour tortilla, served with a side of rice and beans. Feel free to garnish with cilantro and a wedge of lime. Enjoy!
