30 Minute Mole Recipe

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and lower in calories; chicken thighs are more affordable than breasts.

mole sauce

🥗Healthier: homemade mole with less sugar

💰Cheaper: store-bought mole

Homemade mole can be made healthier with less sugar, while store-bought options can save time.

Boil 4 to 5 pounds of chicken legs with half an onion, 1 head of garlic, a handful of cilantro, and 1 teaspoon of salt for 20 to 25 minutes.

Optional: Boil 10 chiles de arbol for 1 to 2 minutes and leave them soaking in hot water until ready to use.

Skim off the white stuff that floats to the top while boiling the chicken.

Remove the onion and garlic from the pot after 20 to 25 minutes and set aside.

Reserve 2 to 3 cups of the chicken broth for the sauce preparation.

Remove the chicken and place it on a cookie sheet lined with aluminum foil, lightly season with salt and pepper, and cover with aluminum foil.

Bake the chicken at 375 degrees Fahrenheit for 15 to 20 minutes.

Squeeze the garlic from the husk and set aside.

Transfer the contents of the jar of moledonia maria into a blender.

Add 2 cups of the reserved chicken broth, the onion and garlic, the soaked chiles de arbol, 1 disk of Mexican chocolate, 1 stick of cinnamon, 5 to 6 whole cloves, a few animal crackers or toasted bread, 1/4 cup peanut butter, and 1 tablespoon chicken bouillon to the blender.

Blend for 2 to 3 minutes until smooth.

In a medium saucepan, heat a small amount of olive oil and add the blended sauce.

Add 2 cups of chicken broth to the blender, cover, and shake to loosen the residue, then add it to the saucepan with the mole.

Stir lightly and bring to a simmer over low-medium heat, cooking for an additional 5 to 7 minutes with frequent stirring.

Remove from heat and cover while preparing rice.

In a large stock pot, add 4 cups of the remaining chicken broth, season with chicken bouillon, onion powder, garlic powder, and black pepper, and bring to a simmer.

Add 2 cups of rinsed white rice and 1 cup of frozen peas (optional), cover, and cook for 12 to 15 minutes.

Serve the mole over the chicken and rice, and top with sesame seeds if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens