Chicken Mole Poblano

Chicken Mole Poblano

Around the world Main dish Mole poblano
Chicken Mole Poblano

Chicken Mole Poblano

By Erica Perez

Servings

6

Abuelita’s recipe takes two-dozen ingredients (and all day in the kitchen). Ours takes an hour or so and wins abuelita’s approval.

Ingredients

  • 1/4 to 1/2 white onion, chopped

  • 1/4 cup unsalted peanuts or 1/8 cup peanut butter

  • 1/8 cup raisins


  • 1/2 cup Oaktown Spice Shop Mole Poblano

  • 10 ounces diced tomatoes


  • 16 ounces chicken stock

  • 1 whole chicken, cut into pieces

  • 1 tablespoon olive oil or bacon drippings
  • salt to taste

Directions

  1. Preheat oven to 325. Brown chicken in oil or fat, about 10 minutes per side. Set aside.
  2. Use oil to sauté onion until soft. Add mole mix, nuts and raisins and stir constantly for about a minute, careful not to burn the spices. Blend the mixture in a food processor or blender, along with tomatoes and stock.
  3. Pour the mole into a Dutch oven or covered baking dish and nestle the chicken in the sauce. Bake at 325 for about 40 mins. Allow it to rest for about 30 mins. Salt to taste. Slice the chicken and serve with warm mole on top.

Chicken Mole Poblano

Chicken Mole Poblano

COMMENTS

  • Erica Perez on

    @Nina – The Mole Poblano is one of our spice blends. :)

  • Herb on

    What are the ingredients in the mole mix. My girlfriend has an allergy and I need to be careful not to cook with ingredients which trigger it.

  • Nina Z on

    I’m excited to try this, but the recipe doesn’t include any spices. Is something missing?

  • Nikki Nahmens Gage on

    NUMola ! Want to try it—esp. with the white onion in the recipe instead of the purple onion in the photo…and like the nut butter variants suggested..

  • Erica Perez on

    Hi Sharon,
    Sorry I missed this comment! I haven’t tried almond butter, but I think it would work really well! There are other varieties of Mexican mole recipes that use almonds rather than peanuts.

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