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

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

  • 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.

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