Puebla Style Chicken Mole Recipe

Name: Puebla Style Chicken Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 kg chicken fillets (breast or thigh); 2 tablespoons oil; 3 tablespoons mole; 1 small onion, quartered; 1 garlic clove; 3 tomatoes, peeled; 1 banana, small and ripe; ½ tablespoon sugar; salt; 2 tablespoons sesame seeds

Servings: persons

1 12 kg chicken fillets (breast or thigh)
2 tablespoons oil
3 tablespoons mole
1 small onion, quartered
1 garlic clove
3 tomatoes, peeled
1 banana, small and ripe
½ tablespoon sugar
salt
2 tablespoons sesame seeds

1
Bring 800 ml water to boil and add chicken fillets.
2
Simmer till just stiffened.
3
Remove chicken and cover to prevent their drying out.
4
Reserve the resulting chicken stock.
5
Heat oil in large saucepan and fry mole paste till fragrant.
6
In a blender or food processor, combine onion, garlic, tomato, banana and sugar.
7
Add this paste to the mole in the pan.
8
Stir and simmer over low heat for 3 minutes.
9
Add 3 cups chicken stock, cover and cook over low heat for 15 minutes, till mixture thickens to a creamy consistency.
10
If too thick, add a little more stock.
11
Taste for chili heat: if it's too hot, add extra sugar or blended tomato.
12
Meanwhile, dry fry sesame seeds in a pan till golden brown and fragrant.
13
Add chicken pieces to the sauce, heat through and serve sprinkled with sesame seeds.

237

kcal

Calories

Fat

Carbs

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.

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

You need 10 ingredients. The key ingredients include: 1 12 kg chicken fillets (breast or thigh), 2 tablespoons oil, 3 tablespoons mole, 1 small onion, quartered, and more.

Yes, Puebla Style 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.

Puebla Style Chicken Mole

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