Mexican Chicken Red Mole (Mole Colorado De Pollo)

Name: Mexican Chicken Red Mole (Mole Colorado De Pollo)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces dried ancho chiles (about 4); 2 lbs boneless skinless chicken thighs; 1/4 large onion; salt; fresh ground pepper; 1/8 cup toasted sesame seeds; 2 whole cloves; 3 peppercorns; 1 (1/2-1 inch) cinnamon stick; 1/2 teaspoon dried Mexican oregano; 1/8 teaspoon dried thyme; 1 medium onion, quartered; 1 medium tomatoes, peeled,halved; 1/2 tablespoon extra virgin olive oil; 2 teaspoons sugar; salt; 1/2 ounce bittersweet chocolate

Servings: persons

2 ounces dried ancho chiles (about 4)
2 lbs boneless skinless chicken thighs
1/4 large onion
salt
fresh ground pepper
1/8 cup toasted sesame seeds
2 whole cloves
3 peppercorns
1 (1/2-1 inch) cinnamon stick
1/2 teaspoon dried Mexican oregano
1/8 teaspoon dried thyme
1 medium onion, quartered
1 medium tomatoes, peeled,halved
1/2 tablespoon extra virgin olive oil
2 teaspoons sugar
salt
1/2 ounce bittersweet chocolate

1
Place chilies in large saucepan; add water to cover.
2
Bring to a boil, remove from heat and let stand 1 hour.
3
Cover chilies with a plate to submerge them.
4
Season chicken on both sides with salt and pepper.
5
Heat a large saucepan or dutch oven over medium heat; add olive oil to coat bottom of pan.
6
Add chicken, and lightly brown on all sides; then add 4 cups water and 1/4 onion.
7
Bring to a boil, reduce heat and simmer for 1 hour.
8
Grind sesame seeds, cloves, peppercorns, cinnamon, oregano, and thyme until pulverized.
9
Set aside.
10
Drain soaked ancho chilies and remove stems and seeds.
11
Puree chilies in blender, adding a little water if needed.
12
Pass through a sieve to strain out the peels.
13
Without washing blender, puree onion and tomato.
14
Remove chicken and strain broth into a bowl or pot.
15
Add pureed chilies and tomato-onion mixture to pan; cook over medium heat for about 7 minutes, stirring occasionally.
16
Add ground spice mixture, 1 1/2 cups of reserved broth, chocolate.
17
sugar, and salt to taste.
18
Add the meat; cover and simmer for 30 minutes.
19
Add more broth as desired for consistency.
20
Serve with soft tortillas and steamed rice, if you desire.

591

kcal

Calories

Fat

Carbs

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 17 ingredients. The key ingredients include: 2 ounces dried ancho chiles (about 4), 2 lbs boneless skinless chicken thighs, 1/4 large onion, salt, and more.

Yes, Mexican Chicken Red Mole (Mole Colorado De Pollo) 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!