Chicken in Oaxaca Yellow Mole with Green Beans and

Name: Chicken in Oaxaca Yellow Mole with Green Beans and Chayote (or Potatoes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (1 ounce total) dried guajillo chiles, stemmed and torn into several pieces each; Half a 15-ounce can diced tomatoes in juice (preferable fire-roasted), drained; 1/2 small white onion, cut into 4 pieces; 2 garlic cloves, peeled and halved; 1/4 teaspoon each ground cumin, allspice and cinnamon, preferable Mexican canela; 1 teaspoon dried oregano, preferably Mexican; 4 cups chicken broth; 2 tablespoons vegetable or olive oil; 1 tablespoon powdered masa harina (Mexican corn flour for making tortillas look for it in well-stocked groceries); 4 (1 pound total) boneless, skinless chicken thighs, cut into 1-inch cubes; 6 ounces green beans, tops and tails broken off and cut into 2-inch pieces (you need about 2 cups); 2 large (1 pound total) chayotes, peeled (if you wish), pitted and cut into 1-inch cubes OR 4 medium (1 pound total) red-skin boiling or Yukon Gold potatoes, peeled (if you wish) and cut into 1-inc…; Salt; 1 to 2 fresh hoja santa leaves, torn into 1-inch pieces OR 1/2 cup (or more) roughly chopped cilantro

Servings: persons

4 (1 ounce total) dried guajillo chiles, stemmed and torn into several pieces each
Half a 15-ounce can diced tomatoes in juice (preferable fire-roasted), drained
1/2 small white onion, cut into 4 pieces
2 garlic cloves, peeled and halved
1/4 teaspoon each ground cumin, allspice and cinnamon, preferable Mexican canela
1 teaspoon dried oregano, preferably Mexican
4 cups chicken broth
2 tablespoons vegetable or olive oil
1 tablespoon powdered masa harina (Mexican corn flour for making tortillas look for it in well-stocked groceries)
4 (1 pound total) boneless, skinless chicken thighs, cut into 1-inch cubes
6 ounces green beans, tops and tails broken off and cut into 2-inch pieces (you need about 2 cups)
2 large (1 pound total) chayotes, peeled (if you wish), pitted and cut into 1-inch cubes OR 4 medium (1 pound total) red-skin boiling or Yukon Gold potatoes, peeled (if you wish) and cut into 1-inch cubes
Salt
1 to 2 fresh hoja santa leaves, torn into 1-inch pieces OR 1/2 cup (or more) roughly chopped cilantro

1
In a blender jar, combine the torn guajillo chiles, tomatoes, onion, garlic, spices, oregano and 1 cup of the chicken broth.
2
Blend until as smooth as possible.
3
(A food processor will work, but it wont completely puree the chile.)
4
In a medium-large (4- to 6- quart) heavy pot, heat the oil over medium-high.
5
Set a medium-mesh strainer over the top and pour in the chile mixture; press the mixture through the strainer into the hot oil.
6
Cook, stirring, until the mixture is reduced to the consistency of tomato paste, about 5 minutes.
7
Whisk the masa harina into the remaining 3 cups broth, then pour into the cooked chile mixture.
8
Whisk until the sauce comes to a boil and thickens to the consistency of a light cream soup.
9
Reduce the heat to medium-low.
10
Add the chicken, green beans, chayote or potatoes and 1 teaspoon salt.
11
Simmer gently, stirring regularly, for about 20 minutes, until all the chicken and vegetables are tender.
12
Add the hoja santa or cilantro, then taste and season with salt, usually between 1/2 and 1 teaspoon, depending on the saltiness of your chicken broth, and serve.

778

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 (1 ounce total) dried guajillo chiles, stemmed and torn into several pieces each, Half a 15-ounce can diced tomatoes in juice (preferable fire-roasted), drained, 1/2 small white onion, cut into 4 pieces, 2 garlic cloves, peeled and halved, and more.

Yes, Chicken in Oaxaca Yellow Mole with Green Beans and Chayote (or Potatoes) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken in Oaxaca Yellow Mole with Green Beans and Chayote (or Potatoes)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions