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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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7101 Calories from Fat 3441

% Daily Value*

Total Fat 382 g587.1%

Saturated Fat 108.9 g544.4%

Trans Fat 0 g

Cholesterol 1874.9 mg625%

Sodium 3588.7 mg149.5%

Total Carbohydrates 373 g124.4%

Dietary Fiber 10.2 g40.8%

Sugars 16.8 g

Protein 501 g1001.9%

Vitamin A 87% Vitamin C 120.1%

Calcium 41.9% Iron 228.7%

*Based on a 2000 Calorie diet

Chicken In Mole Sauce Recipe