Easy Chicken Mole

Total Time:
55 min
Prep:
10 min
Inactive:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 5 pasilla chiles, stemmed and seeded
  • 2 tablespoons olive oil
  • 2 cups chopped onions
  • 2 cloves garlic, minced
  • 5 1/2 ounces Mexican chocolate, such as Ibarra, chopped
  • 1 3/4 cups chicken broth
  • 3 tablespoons smooth peanut butter
  • 1 tablespoon sugar
  • 1 teaspoon crumbled dried oregano
  • 2 corn tostadas, torn into pieces
  • Salt and freshly ground black pepper
  • 1 rotisserie chicken, cut into 6 pieces
Directions
Watch how to make this recipe.
  • To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes. Drain well and discard the soaking liquid.

  • Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and saute until translucent, 5 minutes. Transfer to a blender with the chiles, chocolate, chicken broth, peanut butter, sugar, oregano and tostadas and blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes.

  • Season with salt and pepper. Add the rotisserie chicken pieces and stir to combine.


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    This recipe is featured in:

    The Kitchen