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Chicken in Mole Sauce

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Rating: 5/5
1 review

ready in: 2-5 hrs
serves/makes:   8

recipe id: 24936
cook method: stovetop

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1 dried chipotle chile
1/4 cup shortening
2 tablespoons ground red chiles
2 cups chicken broth
4 flour tortillas, cut in strips
1/4 cup tomato sauce
1/4 cup onion, chopped
1 tablespoon raisins
1 tablespoon almonds, chopped
1 tablespoon sesame seed
1 tablespoon pumpkin seeds, shelled
1 tablespoon peanut butter
1 1/2 teaspoon sugar
1 1/2 teaspoon ground oregano
1 1/2 teaspoon cocoa powder
1/2 teaspoon anise seed
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1 cup chicken broth
8 chicken breast halves


Cover chile with warm water. Let stand until softened, about 1 hour. Drain and finely chop.

Heat shortening in 3-quart saucepan over medium heat until hot. Cook and stir ground red chiles in shortening until brown (add about 1/4 teaspoon water to prevent scorching if necessary); cool. Stir in 2 cups of chicken broth.

Stir in remaining ingredients except the remaining 1 cup of broth and chicken. Heat to boiling; reduce the heat and cover. Simmer 30 minutes, stirring occasionally; cool. Place a small amount of the sauce into a blender container. Cover and blend on high speed until smooth. Repeat with the remaining sauce.

Heat 1 cup of the sauce and the remaining chicken broth in a 12-inch skillet; reduce the heat. Place the chicken, skin sides up, in a single layer in the skillet. Cover and simmer until done, about 1 hour. Remove chicken to serving dish and keep warm. Measure the cooking liquid.

In skillet combine 1 cup of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken.

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482 calories, 25 grams fat, 26 grams carbohydrates, 37 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at


What is mole? How is it best used. I bought readymade, not sure how to use it. Thanks.

Guest at

1st time eater

I bought a Chichen Mole sauce at a store. Was never able to find the web site or recipe for it. Heated the sauce with broth like the jar suggested, (not helpfull) Cooked 5 chicken breasts-1 1/2 hours, 350F with 1 cup sauce mix + 2 cups of CX broth, salt/pepper, pinch of garlic powder mixed together.. Voila... It might not be authentic.... but over white rice and a green salad was wonderful Be creative!!!! Food has to look and taste good.

CDKitchen Staff Reply:
Not quite sure how this applies to this recipe, but thanks for visiting! Try some of the recipes then post your reviews/comments, the other readers would love to get your feedback.

Guest at

REVIEW: 5 star recipe rating
This recipe makes a great mole! The most difficult thing about it is measuring out all the spices, otherwise, it's easy. I used my Cuisinart mini-prep to puree the sauce-worked great. I also used boneless chicken breast, shredded the chicken after it was cooked, and served over rice. Add a green salad and it's a wonderful meal. Would definitely make this again.

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