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

  • Sharon on

    Can I substitute almond butter for the peanut butter in the mole poblano recipe?

  • Erica on

    Hi Natasha,
    Thanks for the comment! Yes, you absolutely can use the Mole Poblano as a dry rub on meat. I would salt your meat or poultry first, then add about 1-2 tbsp per pound of meat as a dry rub on all sides. It’s particularly great on chicken, pork or fish. You could then serve it up with grains and a salad, or make into tacos — whatever you like.

  • Natasha H Andersen on

    My husband doesn’t like “wet” meat, he prefers it roasted and dry. Is there a way I can use your delicious mole spice as a rub or something and make “dry” chicken (or other meats)? Thanks!

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