I have always wanted try to make an authentic Chicken Mole and hesitated because of the long list of ingredients and the time in the kitchen. Never one to back down from my own challenge, I did it and it was very gratifying.
When you put a lot of time, effort, and groceries into making something, you want it to last and it’s a good thing that Mole Sauce can be used for more than Chicken Mole. It can be used for Black Bean Enchiladas, Tacos, and anything else you feel like putting it on. Some chefs have used parts of the same mole for making many future batches like a starter yeast.
You can also have your hard work live on by canning it and giving it as gifts. See here.
Chicken Mole is a great way to use cheaper cuts of chicken like thighs and drumsticks. But don’t stop there. Use the sauce for leftover turkey from Thanksgiving and Christmas, and even pulled pork for that special touch on tacos. Why not make it the star on Thanksgiving and baste the entire turkey in it!
**The Mole Sauce recipe is long so please read it first ad follow the directions accordingly. Get it here.
Serve with rice and fresh toasted corn tortillas
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- December 12, 2018
- 4-6 Servings
- 2 hr
- Print this
- Step 1
- Heat oil in a large skillet on medium heat.
- Step 2
- Salt and pepper all sides of chicken. Brown chicken on both sides.
- Step 3
- Add mole sauce and simmer for 30 minutes on low.
- Step 4
- Serve on steamed rice with corn tortillas.
- Step 5
Heat oil in a large skillet on medium heat.
Salt and pepper all sides of chicken. Brown chicken on both sides.
Add mole sauce and simmer for 30 minutes on low.
Serve on steamed rice with corn tortillas.