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