How to Make Chicken Mole with Doña Maria

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.

Remove the skin from the bone-in chicken thighs and cut off any unwanted fat.

Rinse the chicken well and add it to a pot of water.

Add 1 small onion cut in half, 2 garlic cloves, 1 bay leaf, 1 tablespoon salt, and a pinch of pepper to the pot.

Cook these for 30-45 minutes, skimming impurities after 15-20 minutes.

Once done, remove all the chicken to a plate but keep the broth.

In a skillet, drizzle a little vegetable oil.

Add half an onion, four garlic cloves, and one chile de arbol to the skillet.

Turn the garlic and chile over after a few seconds, cooking just until softened.

Remove the garlic and chile and place them in a blender, removing the stems from the chile de arbol.

Cook the onion for another minute, then remove and place in the blender.

Open one jar of Dona Maria mole, using a bottle opener or knife if necessary, and add it to the blender.

Add 1 tablespoon cumin, 2 tablespoons chicken bouillon, 1 tablespoon tomato bouillon, and 3/4 of a tablet of Abuelita chocolate to the blender.

Add 2 cups of hot chicken broth to the blender to help soften the chocolate while preparing other sides.

Add 1 teaspoon oregano to the blender.

Blend until smooth, straining into a large pan if desired for an ultra-smooth sauce.

Add 1/2 cup of broth into the blender to loosen the remaining sauce, then pour it into the strainer.

Add another cup of broth to the sauce in the pan and season with salt to taste.

Mix and let it come to a slight simmer without boiling.

Add all the chicken back into the pan and pour some sauce on top.

Cover and simmer on low for about 20 minutes until the chicken is fully tender and flavors meld.

After 20 minutes, slightly mix and spoon the sauce over the chicken when plating.

Generously pour the sauce over the chicken when serving.

Serve with rice and beans, optionally topping with toasted sesame seeds, Mexican crema, and shredded lettuce and tomatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens