Chicken Mole

13 ingredients
11 steps

Ingredients

  • 5 tomatillos, peeled of husk and quartered
  • 4 jalapenos, deseeded and chopped (If you want more heat, keep the seeds. You can vary the types of chili peppers you use, too. Jalapenos are generally the hottest.)
  • 1 cup chopped fresh cilantro
  • 1/2 cup chopped fresh Italian parsley or 3 tbsp dried
  • 2 tsp cumin
  • 2 tsp dried marjoram
  • 3 lbs boneless, skinless chicken breasts
  • 1 30-oz container chicken stock
  • 10 sprigs fresh thyme
  • 2 tbsp dried marjoram
  • 2 tbsp cumin
  • 1 tsp chili powder
  • 1 tbsp dried parsley

Directions

  1. 1
    Place the chicken breasts, chicken stock, thyme, marjoram, dried parsley, cumin, and chili powder in a soup pot or slow cooker.
  2. 2
    Simmer for at least 3 hours.
  3. 3
    (Dont make the mole sauce until the chicken is cooked, because if it sits out for 3 hours, the sauce may dry out and lose flavor.)
  4. 4
    When the chicken is fully cooked and tender, cut into 1/4-inch cubes.
  5. 5
    Make the mole sauce.
  6. 6
    Place all the sauce ingredients in a blender or food processor and mix until smooth.
  7. 7
    Pour the mole sauce in a sauce pot.
  8. 8
    Simmer on low heat to warm.
  9. 9
    (If cooking in a dorm room, drain the slow cooker and warm the sauce in it.)
  10. 10
    Add the chicken to the mole sauce and mix well.
  11. 11
    Serve over rice or with tortillas.

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