Chicken Mole Recipe

Name: Chicken Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tomatillos, peeled of husk and quartered; 4 jalapenos, deseeded and chopped (If you want more heat, keep the seeds. You can vary the types of chili peppers you use, too. Jalapenos are generally the hottest.); 1 cup chopped fresh cilantro; 1/2 cup chopped fresh Italian parsley or 3 tbsp dried; 2 tsp cumin; 2 tsp dried marjoram; 3 lbs boneless, skinless chicken breasts; 1 30-oz container chicken stock; 10 sprigs fresh thyme; 2 tbsp dried marjoram; 2 tbsp cumin; 1 tsp chili powder; 1 tbsp dried parsley

Servings: persons

5 tomatillos, peeled of husk and quartered
4 jalapenos, deseeded and chopped (If you want more heat, keep the seeds. You can vary the types of chili peppers you use, too. Jalapenos are generally the hottest.)
1 cup chopped fresh cilantro
1/2 cup chopped fresh Italian parsley or 3 tbsp dried
2 tsp cumin
2 tsp dried marjoram
3 lbs boneless, skinless chicken breasts
1 30-oz container chicken stock
10 sprigs fresh thyme
2 tbsp dried marjoram
2 tbsp cumin
1 tsp chili powder
1 tbsp dried parsley

1
Place the chicken breasts, chicken stock, thyme, marjoram, dried parsley, cumin, and chili powder in a soup pot or slow cooker.
2
Simmer for at least 3 hours.
3
(Dont make the mole sauce until the chicken is cooked, because if it sits out for 3 hours, the sauce may dry out and lose flavor.)
4
When the chicken is fully cooked and tender, cut into 1/4-inch cubes.
5
Make the mole sauce.
6
Place all the sauce ingredients in a blender or food processor and mix until smooth.
7
Pour the mole sauce in a sauce pot.
8
Simmer on low heat to warm.
9
(If cooking in a dorm room, drain the slow cooker and warm the sauce in it.)
10
Add the chicken to the mole sauce and mix well.
11
Serve over rice or with tortillas.

679

kcal

Calories

Fat

Carbs

118

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 5 tomatillos, peeled of husk and quartered, 4 jalapenos, deseeded and chopped (If you want more heat, keep the seeds. You can vary the types of chili peppers you use, too. Jalapenos are generally the hottest.), 1 cup chopped fresh cilantro, 1/2 cup chopped fresh Italian parsley or 3 tbsp dried, and more.

Yes, Chicken Mole 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 Mole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions