Chicken Mole

Course: Entree

Cuisine: Mexican

Keyword: classic Mexican recipe, how to make chicken mole, pollo con mole recipe

Prep Time: 10

Cook Time: 1

Prepare the Mole Sauce: 4

Total Time: 5 10

Servings:

Calories: 550kcal

Author: Kris Longwell

Chicken Mole is classic Mexican cuisine at its very best. Of course, it all starts with the mole poblano sauce, which can be made up to 5 days in advance, and then the dish comes together easily. The recipe can be doubled or tripled when serving a crowd.

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Equipment

1 12-inch skillet preferably cast-iron

Ingredients

4 chicken thighs bone-in, skin-on
4 chicken legs bone-in, skin-on
Salt and pepper
2 tbsp vegetable oil
1 cup chicken broth
2 cups mole sauce
2 tbsp sesame seeds toasted

Instructions

Preheat oven to 400°F.
Salt and pepper the chicken all over.
Heat the oil in a large skillet, preferably cast-iron skillet. Working in batches, if necessary, add the chicken, skin-side down, and sear until golden, about 6 minutes. Flip the chicken pieces over and cook for another 2 minutes. Transfer to a clean platter and finish the remaining chicken (if necessary). Discard excess oil in the platter but leave the bits attached to the bottom of the pan.
Return the pan to the stove over medium heat, and pour in the chicken broth. Use a wooden spoon to scrape up any bits on the bottom of the pan.
Pour the mole sauce into the pan and stir to incorporate it with the stock. Bring to a simmer.
Nestle the chicken pieces into the sauce in the pan and ladle some of the sauce over the chicken pieces.
Place in the oven for 35 minutes, covering with foil if the sauce on the chicken is getting very dark (you may not need to do this).
Remove and spoon more sauce over the top. Plate the chicken, add more sauce, and sprinkle liberally with sesame seeds.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

The mole sauce can be made up to one week in advance. Keep covered in the fridge until ready to use.

If desired, rather than serving the chicken pieces whole, shred the meat from the bones and then stir it into the sauce (You may want to do this in a separate bowl or skillet. Add the sauce to the shredded chicken until you have the right ratio of sauce to chicken: you'll most likely have extra sauce).

Leftovers will keep covered in the fridge for up to 5 days or can be frozen for up to 2 months. Reheat in the oven (with additional sauce added) for 20 minutes at 350°F, or until warmed through.

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