Mole de Pollo
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Yield:
6 servings
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Total Time:
1 hr 15 mins
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Prep Time:
15 mins
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Cook Time:
1 hr
Ingredients
Chicken
- 8-10 chicken drumsticks
- 2 garlic cloves
- ½ onion
- 3 bay leaves
- 1 tablespoon of salt
- 1 tablespoon of chicken bouillon
Mole
- 3 tablespoons of Mazola® Corn Oil
- 1 onion (drop in whole or cut as needed)
- 5 garlic cloves
- 1 cinnamon stick
- ½ square of chocolate
- 1 tomato
- 3-4 chile guajillo peppers
- 3 chile de árbol peppers
- 6 Cookies
- Mole mix (from a can)
- 1 teaspoon of oregano
- 1.5 cups of chicken broth
Instructions
- Place the chicken drumsticks in a large pot and cover them with enough water so they are fully submerged.
- Add the garlic cloves, half of the onion, bay leaves, salt, and chicken bouillon to the pot.
- Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for about 25–30 minutes, or until the chicken is cooked through and tender.
- Once done, remove the chicken from the broth and set it aside. Strain and reserve about 1½ cups of the cooking broth to use for the sauce.
- In a separate skillet, heat Mazola® Corn Oil over medium heat.
- Add the onion, garlic cloves, and cinnamon stick. Sauté for about 2 to 3 minutes until fragrant.
- Add the tomato and cook until it softens.
- Stir in the oregano, chile guajillo, chile de árbol, cookies, and mole mix. Cook everything together for another few minutes, stirring occasionally to prevent sticking.
- Carefully transfer the sautéed mixture into a blender.
- Add the reserved 1½ cups of chicken broth and blend until the mixture is completely smooth.
- In a large pan or pot, heat another tablespoon of Mazola® Corn Oil over medium heat.
- Pour in the blended sauce and bring it to a gentle simmer.
- Stir in the chocolate until melted and fully incorporated into the sauce. Taste and adjust seasoning with additional salt if needed. Simmer for about 10 minutes to let the flavors come together.
- Add the cooked chicken drumsticks into the mole sauce.
- Stir gently to coat the chicken evenly with the sauce. Let it simmer together for another 10 minutes so the chicken absorbs the flavors.
- Serve the mole hot with Mexican rice and warm tortillas on the side.
- Enjoy!
Recipe by Erika Martinez of erika3mtz
