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Chicken Mole Ole

 Chicken Mole Ole
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
6 ServingsPrep: 40 min. Cook: 4 hours


  • 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


  • 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 of 2

Chicken Mole Ole (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving equals 494 calories, 25 g fat (10 g saturated fat), 126 mg cholesterol, 671 mg sodium, 21 g carbohydrate, 7 g fiber, 49 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.