Quick and Easy Mole Recipe

Chicken Mole

Cook Time 1 hr 30 mins

8.25 oz Doña María Mole Sauce Original
4 tbsp pork drippings, canola, or vegetable oil
1 Chile ancho
3 Chiles cascabel
20 Peanuts unsalted and de-shelled
4 Maria Cookies In lieu of Maria Cookies, you can used either one teaspoon of sesame seeds or two toasted corn tortillas.
½ tsp cumin seeds
2 garlic cloves
6-8 cups chicken stock

In a stock pot, add 3 lbs of chicken, ½ of an onion, one garlic head, 8-10 cups of water, and 2 tbsp of kosher salt. Cover the stock pot with its lid and cook on medium-high heat. Reduce to medium heat once the stock comes to a boil. The chicken should be fully cooked in approximately 45 minutes. Once the chicken is fully cooked, remove from the heat and reserve the chicken stock for the mole sauce.

Place a small pan on medium heat and add two tbsp of pork drippings or oil. Toast both sides of the chile ancho and chiles cascabel until lightly fragrant. Do not burn the chiles.
In a blender or food processor, blend the toasted chiles, one jar of Doña María Mole Sauce, 20 peanuts, 4 Maria Cookies, ½ tsp of cumin seeds, 2 garlic cloves, and 4 cups of chicken stock. The mixture will be hot, so use precaution while blending. Once the mixture is blended, add 2 more cups of chicken stock and blend.
Once the sauce is fully blended, take a fine colander and strain the sauce from any ingredients that may not have blended smoothly into the sauce. Discard the residual elements that did not fully blend.
In a 7 quart pan, heat 2 tbsp of pork drippings or oil and add the strained mole sauce. Sautée for one to two minutes. At this point, evaluate the thickness of the sauce. If needed, add 1- 2 cups of chicken stock. Use caution when adding the stock. As a good measure, a moles thickness should have a consistency closer to yogurt and not to milk or water.
After achieving the desired thickness of the mole, add the cooked chicken legs and thighs to the mole sauce and coat.
Simmer both the quick and easy mole and chicken for 10 minutes on low to medium heat. Cover the 7 quart pan with its lid. Once the mole and chicken has simmered, remove from heat. Serve the Chicken and Mole on a bed of Mexican rice with a side of corn tortillas. I hope you enjoy!