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Mike’s Mole de Pollo

Yields: 4 servings
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Savory Spice Shop Ingredients
Mexican Mole 4 oz bag $5.70
Chicken Bouillon Cubes $4.50

Ingredients:

  • 2 x medium tomatillos, roasted
  • 4 oz. Mexican Mole
  • 1/4 cup warm water
  • 1 1/4 cups chicken stock
  • 2 Tbsp. raisins
  • 2 Tbsp. olive oil
  • 1 lb. chicken breast, thickly sliced

Directions:

If making your own broth, do that first and set aside to cool. Roast tomatillos in broiler until blistered and slightly blackened, about 5 min. Set aside to cool.

In small bowl, mix Savory Spice Shop’s Mexican Mole seasoning, 1/4 cup warm water and 1/4 cup chicken stock into a smooth paste. In food processor or blender, pulse mole paste, raisins and tomatillos until thoroughly blended. Set aside.

Next, heat olive oil in a pot over medium high heat. Add chicken and brown on both sides but do not cook through. Remove and set aside. In same pot, over a medium heat, sauté mole paste stirring for no more than 1 to 2 min. Add chicken and rest of chicken stock and stir thoroughly. Bring to a boil, reduce to a simmer, cover and cook for 12 min. stirring occasionally. Remove cover and simmer for 15 min.

Serving Suggestions:

Serve over rice and warmed tortillas. Start the rice about 3 to 4 min. before removing the cover on mole and it should be ready at the same time. It takes 45 min. to prepare this meal from start to finish.

Yields:

4 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Mike’s Mole De Pollo

“I was in Boulder and I made a point of stopping in your store near Pearl St. I had a terrific time. I love being able to buy small quantities of different spice mixtures/spices to try and I certainly bought my fair share on this visit.”

-Terri C. of Agoura Hills, CA

Mike’s Mole de Pollo


Yields: 4 servings

Ingredients:

  • 2 x medium tomatillos, roasted
  • 4 oz. Mexican Mole
  • 1/4 cup warm water
  • 1 1/4 cups chicken stock
  • 2 Tbsp. raisins
  • 2 Tbsp. olive oil
  • 1 lb. chicken breast, thickly sliced

Directions:

If making your own broth, do that first and set aside to cool. Roast tomatillos in broiler until blistered and slightly blackened, about 5 min. Set aside to cool.

In small bowl, mix Savory Spice Shop’s Mexican Mole seasoning, 1/4 cup warm water and 1/4 cup chicken stock into a smooth paste. In food processor or blender, pulse mole paste, raisins and tomatillos until thoroughly blended. Set aside.

Next, heat olive oil in a pot over medium high heat. Add chicken and brown on both sides but do not cook through. Remove and set aside. In same pot, over a medium heat, sauté mole paste stirring for no more than 1 to 2 min. Add chicken and rest of chicken stock and stir thoroughly. Bring to a boil, reduce to a simmer, cover and cook for 12 min. stirring occasionally. Remove cover and simmer for 15 min.

Serving Suggestions:

Serve over rice and warmed tortillas. Start the rice about 3 to 4 min. before removing the cover on mole and it should be ready at the same time. It takes 45 min. to prepare this meal from start to finish.

Yields:

4 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.