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Chicken Mole

 Chicken Mole
If you’re not familiar with mole, don’t be afraid of this versatile Mexican sauce. I love sharing this recipe because it’s a great one to experiment with. —Darlene Morris, Franklinton, LA
12 ServingsPrep: 25 min. Cook: 6 hours

Ingredients

  • 12 bone-in chicken thighs (about 4-1/2 pounds), skin removed
  • 1 teaspoon salt
  • MOLE SAUCE:
  • 1 can (28 ounces) whole tomatoes, drained
  • 1 medium onion, chopped
  • 2 dried ancho chilies, stems and seeds removed
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup raisins
  • 3 ounces bittersweet chocolate, chopped
  • 3 tablespoons olive oil
  • 1 chipotle pepper in adobo sauce
  • 3 garlic cloves, peeled and halved
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Fresh cilantro leaves, optional

Directions

  • Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place
  • the tomatoes, onion, chilies, almonds, raisins, chocolate, oil,
  • chipotle pepper, garlic, cumin and cinnamon in a food processor;
  • cover and process until blended. Pour over chicken.
  • Cover and cook on low for 6-8 hours or until chicken is tender; skim
  • fat. Serve chicken with sauce and sprinkle with cilantro if desired.
  • Yield: 12 servings.

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Chicken Mole (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.