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Chicken Mole


Ready In: 95 Minutes
Prep Time: 20 Minutes
Cook Time: 75 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Preheat oven to 350°. Heat a deep, ovenproof skillet or Dutch oven over medium heat. Add chicken pieces, and cook until brown on all sides, about 20 minutes. Season chicken with 1 teaspoon salt and pepper. Cover pan with lid and place in oven 20 to 30 minutes, until chicken juices run clear.
  • Meanwhile, in a large saucepan, combine mole sauce, enchilada or tomato sauce, and chicken broth, beginning with 1/2 cup. Add more as needed to adjust consistency and flavor. Heat to boiling; reduce heat to simmer. Stir in peanut butter, chocolate and sugar. Cook and stir until chocolate is melted, about 5 minutes. Continue simmering 10 minutes longer. Season with 1/2 teaspoon salt, or to taste. If sauce seems too thick, add just enough water or chicken stock to thin to desired consistency.
  • Remove chicken from oven and pour sauce over chicken. Reduce oven to 300°. Return chicken to oven, covered, and bake for 30 to 40 minutes or until chicken is tender, almost falling off the bone.
  • Serve with white or Mexican Rice or tortillas. This recipe doubles easily.
  •  SAVE