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Easy Chicken Mole

  • Level: Easy
  • Total: 55 min (includes soaking time)
  • Active: 20 min
  • Yield: 4 servings
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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 


  1. To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes. Drain well and discard the soaking liquid.
  2. 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.
  3. Season with salt and pepper. Add the rotisserie chicken pieces and stir to combine.
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