Mexican Mole with Chicken

  • Yield:

    6 servings

  • Total Time:

    55 mins

  • Prep Time:

    10 mins

  • Cook Time:

    45 mins


  • Approximately 4 pounds of chicken (thighs, legs, and breast)
  • 3–4 cups of chicken stock
  • Mazola® Corn Oil
  • (1) 8.2-ounce jar prepared mole paste
  • (1) 8-ounce can tomato sauce
  • ½ of an onion
  • 2 Mexican chocolate tablets
  • Sesame seeds, for topping


  1. Boil chicken in the chicken stock, along with salt and half of an onion.
  2. Once chicken is boiled, remove from stock and set aside and start preparing the sauce.
  1. In a blender, add pre-made mole paste and chicken stock. Blend well.
  2. In a pan, add the Mazola® Corn Oil and tomato sauce. Heat over medium heat while stirring for approximately 5 minutes.
  3. Add the mole sauce and mix until boiling.
Bringing it all Together:
  1. After cooking for about 5—10 minutes, add the Mexican chocolate tablets and mix until dissolved.
  2. Finally, add the cooked and shredded chicken and stir into the sauce.
  3. Sprinkle with sesame seeds on top, to taste.

My family, back in the day, would only make mole for special occasions. It was not an everyday meal, but it was definitely a family favorite!

By Lilo Nami of @HuevonaLife