Classic Mexican Chicken Mole
This is a tried and true classic Mexican chicken mole recipe. Make it for a hearty and decadent meal to be enjoyed with family and friends.
Servings 8 servings
- 8 cups water
- 6 boneless chicken breasts
- 1 yellow onion sliced
- 1 celery stalk
- 1 cup carrots
- 1 garlic clove roughly chopped
- 1 teaspoon salt
- 1 tube mole paste
- 1 tablespoon coconut sugar
- 1 teaspoon cocoa
- 1 teaspoon cinnamon
In a large stockpot, bring the water to a boil. Add in the chicken breasts, onion, celery, carrots, garlic and salt. Boil the chicken for 45 to 60 minutes until tender and falling apart. Remove the chicken, celery and carrots. Once the chicken cools, shred it into large pieces.
Add the mole paste, sugar, cocoa powder and cinnamon to the broth. Simmer over medium heat, whisking constantly until the paste completely dissolves and the sauce thickens, or for about 6 to 8 minutes. Transfer the chicken back into the sauce and mix well.
Chicken mole tastes best in warm flour or corn tortillas, served with a side of rice and beans. Feel free to garnish with cilantro and a wedge of lime. Enjoy!
Calories: 165kcal | Carbohydrates: 4g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 375mg | Potassium: 270mg | Sugar: 2g | Vitamin A: 2765IU | Vitamin C: 2.2mg | Calcium: 30mg | Iron: 0.7mg