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Chicken In Mole Sauce

Mexican.Chef's picture
  Frying chicken 2 , cut up
  Onion 1 Large, sliced
  Whole garlic 3 Clove (15 gm)
  Regular-strength chicken broth 3 Cup (48 tbs)
  Mole sauce 1 Tablespoon
  Hot cooked rice 6 Cup (96 tbs)
  Minced fresh cilantro 1⁄4 Cup (4 tbs)

In a large pan, combine chicken legs, thighs, and wings with onion, garlic, and 2 cups of the broth.
Cover and simmer for 25 minutes.
Split breasts and add to pan; continue to simmer, covered, until meat near thighbone is no longer pink when slashed (about 20 more minutes).
Remove chicken from broth; let cool slightly.
Leave pieces whole, or discard skin and bones and cut meat into large chunks.
Strain broth and discard vegetables; skim and discard fat from broth.
Add enough additional broth to make 4 cups total.
(At this point, you may cover and refrigerate chicken and broth separately for up to a day.) Prepare Mole Sauce and pour into a 4- to 5-quart pan; bring to a boil over high heat.
Reduce heat, add chicken, and simmer until meat is hot.
Place hot rice on a serving platter; with a slotted spoon, transfer chicken to platter.
Drizzle with enough sauce to lightly coat; sprinkle with cilantro.
Offer remaining sauce in a separate bowl to add to individual servings.

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Chicken In Mole Sauce Recipe