How many servings does this recipe make?

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

What ingredients do I need for Mole Coloradito?

You need 16 ingredients. The key ingredients include: 6 pieces chicken: 3 half breasts, 3 thigh-legs, 1 small onion, halved, 9 cloves garlic, unpeeled, 10 dried ancho chilies (see note), and more.

Is Mole Coloradito suitable as meat & poultry?

Yes, Mole Coloradito falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Mole Coloradito?

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

Mole Coloradito Recipe

Name: Mole Coloradito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pieces chicken: 3 half breasts, 3 thigh-legs; 1 small onion, halved; 9 cloves garlic, unpeeled; 10 dried ancho chilies (see note); 1 dried pasilla chilies (see note); 4 large plum tomatoes, stem end removed; 6 tablespoons vegetable oil; 2 slices stale country bread; 1/2 cup sesame seeds; 15 blanched almonds; 10 black peppercorns; 1 tablespoon dried Mexican oregano; 3 whole cloves; 1 2-inch stick cinnamon, preferably Mexican canela or Sri Lankan, in pieces; 1 tablespoon sugar; Salt and freshly ground black pepper

Mole Coloradito

Eats Now Editorial Team · 2987 kcal · Meat & Poultry

1
In a large pot, boil 12 cups salted water.
2
Add chicken, onion and 3 garlic cloves.
3
Reduce to simmer.
4
Cook 25 minutes or until chicken is just cooked through.
5
Remove chicken to a plate, and keep warm.
6
Pour broth through a sieve into a bowl; reserve.
7
Stem and seed chilies.
8
In a large skillet over medium-high heat, roast chilies 3 to 5 minutes until they smoke and blister.
9
Transfer to a medium bowl, and cover with boiling water.
10
Soak for 20 minutes.
11
In same skillet, roast remaining garlic cloves and tomatoes over medium-high heat 12 to 15 minutes.
12
Turn to blister all surfaces.
13
Garlic should be soft and tomatoes evenly covered with brown/black spots.
14
When garlic cools, remove skin.
15
In same skillet, heat 3 tablespoons oil over medium-high heat until it shimmers.
16
Add bread, and fry until pale gold, about 2 minutes, turning once.
17
Remove bread from skillet.
18
Add sesame seeds, almonds, peppercorns, oregano and cloves.
19
Cook, stirring frequently, about 4 minutes, until fragrant and seeds are lightly colored.
20
Reserve.
21
Drain chilies, discarding soaking liquid.
22
Transfer to a blender with 1/2 cup reserved chicken broth.
23
Puree, pushing down and scraping sides, as needed.
24
In same skillet, heat remaining oil over medium-high heat.
25
Add paste made from chilies and cook, stirring occasionally, 8 to 10 minutes, until paste darkens and oil is absorbed.
26
Transfer to pot chicken was cooked in.
27
In blender, puree fried bread, roasted garlic, tomatoes, seeds, almonds and spices with 2 cups broth.
28
Scrape down sides as needed.
29
Transfer to pot with chili paste.
30
Place cinnamon in blender with 1/4 cup broth.
31
Puree.
32
Press through sieve over chili paste mixture.
33
Add 1 quart broth to pot, stirring to combine.
34
Increase to high heat.
35
Bring to a boil.
36
Add sugar, salt and pepper.
37
Reduce heat and cook 40 to 50 minutes, until thick enough to coat the back of a spoon.
38
Add reserved chicken.
39
Simmer over medium-low heat for 10 minutes.
40
Serve with rice and corn tortillas.

Mole Coloradito

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