Pulled Chicken Mole Recipe

Name: Pulled Chicken Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mole; 5 Dried Pasilla Peppers, stems and seeds removed; 4 Dried Nueva Chilis, stems and seeds removed; 1/2 cup Golden Raisins; 3 sprigs Fresh Thyme; 2 tablespoons Whole Black Peppercorns; 1/2 cup Raw Almonds; 1 Cinnamon Stick; 1 tablespoon Coriander seeds; 6 Cloves Garlic; 4 Onions, chopped; 2 Serrano Peppers, stems and seeds removed, chopped; 10 Canned Tomatoes, chopped, reserve liquid; 2 1/2 cups Orange Juice; 2 tablespoons Safflower Oil; 4 ounces Dark Chocolate; Pulled Chicken; 5 pounds Chicken Thighs; 1 cup Orange Juice; 3 cups Vegetable Stock

Servings: persons

Mole
5 Dried Pasilla Peppers, stems and seeds removed
4 Dried Nueva Chilis, stems and seeds removed
1/2 cup Golden Raisins
3 sprigs Fresh Thyme
2 tablespoons Whole Black Peppercorns
1/2 cup Raw Almonds
1 Cinnamon Stick
1 tablespoon Coriander seeds
6 Cloves Garlic
4 Onions, chopped
2 Serrano Peppers, stems and seeds removed, chopped
10 Canned Tomatoes, chopped, reserve liquid
2 1/2 cups Orange Juice
2 tablespoons Safflower Oil
4 ounces Dark Chocolate
Pulled Chicken
5 pounds Chicken Thighs
1 cup Orange Juice
3 cups Vegetable Stock

1
Tear Pasilla and Nueva peppers into smaller pieces and toast in a saute pan over medium heat for 3-5 minutes.
2
Place toasted peppers in bowl with golden raisins, and pour almost bowling water over them. Let rest while preparing the other sauce elements.
3
Toast thyme, black pepper, cinnamon stick, coriander, and almonds in a saute pan over medium heat for a few minutes until fragrant. Place fragrant mixture into coffee grinder (might need to do this in two batches) and grind into a fine powder.
4
Then heat oil in saute pan at medium heat and add onions, garlic, and Serrano peppers.
5
Once the onions are looking brown, add the chopped tomatoes and cook for 30-45 minutes stirring occasionally. The tomatoes will darken in color and become soft.
6
De-glaze the pan with 1/2 cup of orange juice and 1/2 cup of reserved tomato juice- cook for 10 minutes more. The mixture should look jammy.
7
Turn off the heat. Drain the peppers/raisins (reserve liquid) and add to pan. Add the ground spices and chocolate. Stir to combine.
8
Place half of the mixture into a blender with 1 cup of reserved soaking liquid and 1 cup of orange juice. Blend until smooth. Repeat with other half.
9
Store sauce in an airtight container. This recipe makes a ton of sauce, my thought is if you are going through the trouble of making it, might as well make a big batch because it freezes very well.
10
Preheat oven to 350 degrees.
11
Put chicken thighs in a large baking dish so they can lay next to each other in a single layer. Add orange juice and stock to cover chicken most of the way, it's okay if the thighs aren't completely covered. Cover pan with aluminum foil. Bake for 1 hour.
12
Remove pan from oven and take thighs out of liquid (reserve liquid) . Let cool long enough for you to be able to handle. Pull chicken apart.
13
Heat 1/2 of mole sauce from recipe above in a saute pan at medium heat. Add chicken and 1 cup of reserved cooking liquid. Simmer for 10 minutes.
14
Serve over rice or in flour tortillas. Thinly sliced radishes compliment the dish well.
15
Enjoy!

1651

kcal

Calories

Fat

101

Carbs

152

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 20 ingredients. The key ingredients include: Mole, 5 Dried Pasilla Peppers, stems and seeds removed, 4 Dried Nueva Chilis, stems and seeds removed, 1/2 cup Golden Raisins, and more.

Yes, Pulled 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!

Pulled Chicken Mole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions