Chicken Mole Ole Recipe

3.5 2 2
Chicken Mole Ole Recipe
Chicken Mole Ole Recipe photo by Taste of Home
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Chicken Mole Ole Recipe

Read Reviews
3.5 2 2
Publisher Photo
You’ll get a kick out of this full-flavored Southwestern favorite that requires a bit of prep time but is well worth it. —Johnna Johnson, Scottdale, Arizona
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Cook: 4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Cook: 4 hours

Ingredients

  • 2 dried ancho chilies
  • 1-1/2 pounds tomatillos, husks removed, halved
  • 2 medium onions, sliced, divided
  • 1 serrano pepper, halved and seeded
  • 3 garlic cloves, peeled
  • 3 pounds bone-in chicken breast halves, skin removed
  • 1 tablespoon canola oil
  • 2 teaspoons ground cumin, divided
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon pepper
  • 1/4 teaspoon ground cinnamon
  • 2 whole cloves
  • 1/2 cup almonds
  • 1 ounce unsweetened chocolate, chopped
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 1-1/2 cups (6 ounces) shredded cheddar-Monterey Jack cheese
  • 1/2 cup minced fresh cilantro

Directions

Place chilies in a small bowl. Cover with boiling water; let stand for 20 minutes. Drain. Remove stems and seeds. Coarsely chop; set aside. Place the tomatillos, 1 onion, serrano pepper and garlic in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 10-15 minutes or until tender, stirring once.
In a large skillet, brown chicken in oil. Transfer to a 4-qt. slow cooker. In the same skillet, saute remaining onion until tender. Add 1 teaspoon cumin, chili powder, pepper, cinnamon, cloves and hydrated chilies; cook 1 minute longer. Discard cloves.
Place almonds in a food processor; cover and process until ground. Add spiced onion mixture and chocolate; cover and process until blended. Transfer to a small bowl.
Place the tomatillo mixture, lime juice, salt and remaining cumin in food processor; cover and process until chopped. Stir into almond mixture. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Sprinkle each serving with cheese and cilantro. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chicken Mole Ole in Taste of Home August/September 2010, p59

Nutritional Facts

1 each: 494 calories, 25g fat (10g saturated fat), 126mg cholesterol, 671mg sodium, 21g carbohydrate (8g sugars, 7g fiber), 49g protein.

  • 2 dried ancho chilies
  • 1-1/2 pounds tomatillos, husks removed, halved
  • 2 medium onions, sliced, divided
  • 1 serrano pepper, halved and seeded
  • 3 garlic cloves, peeled
  • 3 pounds bone-in chicken breast halves, skin removed
  • 1 tablespoon canola oil
  • 2 teaspoons ground cumin, divided
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon pepper
  • 1/4 teaspoon ground cinnamon
  • 2 whole cloves
  • 1/2 cup almonds
  • 1 ounce unsweetened chocolate, chopped
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 1-1/2 cups (6 ounces) shredded cheddar-Monterey Jack cheese
  • 1/2 cup minced fresh cilantro
  1. Place chilies in a small bowl. Cover with boiling water; let stand for 20 minutes. Drain. Remove stems and seeds. Coarsely chop; set aside. Place the tomatillos, 1 onion, serrano pepper and garlic in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 10-15 minutes or until tender, stirring once.
  2. In a large skillet, brown chicken in oil. Transfer to a 4-qt. slow cooker. In the same skillet, saute remaining onion until tender. Add 1 teaspoon cumin, chili powder, pepper, cinnamon, cloves and hydrated chilies; cook 1 minute longer. Discard cloves.
  3. Place almonds in a food processor; cover and process until ground. Add spiced onion mixture and chocolate; cover and process until blended. Transfer to a small bowl.
  4. Place the tomatillo mixture, lime juice, salt and remaining cumin in food processor; cover and process until chopped. Stir into almond mixture. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Sprinkle each serving with cheese and cilantro. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chicken Mole Ole in Taste of Home August/September 2010, p59

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Reviews forChicken Mole Ole

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MY REVIEW
jfurnas User ID: 6417766 122942
Reviewed Feb. 8, 2012

"This was a lot of work. My family just said it was okay. My son thought you could get almost the same results with a can of chili."

MY REVIEW
reportertanya User ID: 2517171 113455
Reviewed Aug. 13, 2010

"The sweet spices, peppers, chocolate and nuts make a complex sauce bursting with flavor. I can't wait to have some more!

I used two breasts and other pieces of chicken as well, and it worked fine."

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