Chicken Mole Ole Recipe

Name: Chicken Mole Ole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried ancho chiles; 1-1/2 pounds tomatillos, husks removed, halved; 2 medium onions, sliced, divided; 1 serrano pepper, halved and seeded; 3 garlic cloves, peeled; 3 pounds bone-in chicken breast halves, skin removed; 1 tablespoon canola oil; 2 teaspoons ground cumin, divided; 1-1/2 teaspoons chili powder; 1 teaspoon pepper; 1/4 teaspoon ground cinnamon; 2 whole cloves; 1/2 cup almonds; 1 ounce unsweetened chocolate, chopped; 1 tablespoon lime juice; 1 teaspoon salt; 1-1/2 cups shredded cheddar-Monterey Jack cheese; 1/2 cup minced fresh cilantro

Servings: persons

2 dried ancho chiles
1-1/2 pounds tomatillos, husks removed, halved
2 medium onions, sliced, divided
1 serrano pepper, halved and seeded
3 garlic cloves, peeled
3 pounds bone-in chicken breast halves, skin removed
1 tablespoon canola oil
2 teaspoons ground cumin, divided
1-1/2 teaspoons chili powder
1 teaspoon pepper
1/4 teaspoon ground cinnamon
2 whole cloves
1/2 cup almonds
1 ounce unsweetened chocolate, chopped
1 tablespoon lime juice
1 teaspoon salt
1-1/2 cups shredded cheddar-Monterey Jack cheese
1/2 cup minced fresh cilantro

1
Place chiles in a small bowl. Cover with boiling water; let stand for 20 minutes. Drain. Remove stems and seeds. Coarsely chop; set aside. Place the tomatillos, 1 onion, serrano pepper and garlic in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400u00b0 for 10-15 minutes or until tender, stirring once.
2
In a large skillet, brown chicken in oil. Transfer to a 4-qt. slow cooker. In the same skillet, saute remaining onion until tender. Add 1 teaspoon cumin, chili powder, pepper, cinnamon, cloves and hydrated chiles; cook 1 minute longer. Discard cloves.
3
Place almonds in a food processor; cover and process until ground. Add spiced onion mixture and chocolate; cover and process until blended. Transfer to a small bowl.
4
Place the tomatillo mixture, lime juice, salt and remaining cumin in food processor; cover and process until chopped. Stir into almond mixture. Pour over chicken. Cook, covered, on low until chicken is tender, 4-5 hours. Sprinkle each serving with cheese and cilantro.

991

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 dried ancho chiles, 1-1/2 pounds tomatillos, husks removed, halved, 2 medium onions, sliced, divided, 1 serrano pepper, halved and seeded, and more.

Yes, Chicken Mole Ole 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.

Chicken Mole Ole

How did you like this recipe?

Frequently Asked Questions