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Grace’s Mole con Pollo (Chicken in Mole Sauce)

Grace’s Mole con Pollo (Chicken in Mole Sauce)

Grace’s Mole con Pollo (Chicken in Mole Sauce)

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  • Makes: 2 1/2 cups (6-8 Servings)
  • Ready In: 1 hr 25 mins
  • Prep Time: 15-20 mins
  • Cook Time: 1 hr 10 mins

This sauce is spectacular baked on top of cheese enchiladas for those of you that prefer to skip chicken. Serve with Mexican Brown Rice, fresh avocado, and a green salad with lime dressing.

Adapted from The America’s Test Kitchen Family Cookbook (America’s Test Kitchen, Brookline, MA, 2006) by Grace Geiger.

    Nutritional Information (per serving)

  • Calories: 108
  • Fat: 5g
  • Protein: 28g
  • Sodium: 294mg
  • Carbohydrates: 5g
  • Fiber: 2g
  • Sugar: 2g

Ingredients:

  1. 1 5-pound free-range whole chicken
    1 tablespoon extra virgin olive oil
    1 onion, minced
    ½ teaspoon sea salt
    3 cloves garlic, minced
    3 tablespoons chili powder
    2 teaspoons cumin
    1 teaspoon cinnamon
    1/8+ teaspoon cayenne
    1 tablespoon sugar
    2 8-ounce cans tomato sauce
    ½ cup water
    4 ounces baking chocolate
    Optional garnish:
    ½ cup cojita cheese, grated or crumbled

Directions:

    1. Cut chicken into parts. Save the back for making chicken stock. Place parts in a 9 X 13 baking dish. Put breasts and thighs bone side up.
    2. Pre-heat oven to 350 degrees F.
    3. Heat oil in a 12-inch skillet or heavy saucepan over medium heat.
    4. Add onion and salt and cook until onion has softened, about 5 minutes.
    5. Stir in garlic, chili powder, cumin, cinnamon, cayenne and sugar. Cook about 15-30 seconds until fragrant.
    6. Stir in tomato sauce and water and bring to a simmer.
    7. Stir in chocolate and stir until melted.
    8. Let sauce simmer for about 5 minutes.
    9. Taste and adjust seasonings if needed.
    10. Pour sauce over chicken parts.
    11. Cover pan and bake for 1 hour.
Cynthia Lair

Article written by

Cynthia is an Assistant Professor and Culinary Curriculum Director at Bastyr University. She is also the host of the online cooking show Cookus Interruptus featuring over 170 recipes and the author of Feeding the Whole Family and the new Feeding the Young Athlete. Watch her TEDx talk How to Cut an Onion!

 

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