Chicken Mole
Recipe by Mike Johnston, Savory Spice founder
Warm spices add gentle heat and a touch of sweetness to this classic Mexican mole. A traditional dish that invites you to discover something new.
Serves
6 servings
Prep Time
10 minutes
Cooking Time
45 minutes
Ingredients
2 medium tomatillos* 3/4 cup Mexican Mole 1/4 cup warm water 1 1/4 cup chicken stock, divided 2 Tbsp. raisins 2 Tbsp. olive oil 1 1/2 lbs. boneless chicken breasts, sliced thick
Mexican Mole (Nut-Free)
Mexican Mole (Nut-Free)
Directions
Step 1
Set oven to Broil, high heat. Peel skin, rinse, and dry tomatillos. Place them on a baking sheet and broil under high heat, turning occasionally, until they soften and blacken slightly, about 5-10 minutes each side. Remove from oven and set aside to cool.
Step 2
In a small bowl, add Mexican Mole, warm water, and ¼ cup chicken stock and mix until it forms a smooth paste. Set aside.
Step 3
In a food processor, or blender, add mole paste, raisins, and tomatillos and pulse until thoroughly blended. Set aside.
Step 4
Heat olive oil in a large skillet over medium-high heat. Then add chicken slices and brown on both sides, but do not cook through. Remove from skilled, cut into bite sized pieces, and then place back in the skilled.
Step 5
Add remaining broth and bring to a simmer. Once simmering, stir in mole paste and simmer covered for 12 minutes, stirring occasionally.
Step 6
Remove cover and simmer for another 15 minutes until sauce thickens, stirring occasionally. Serve hot.
Recipe Notes
*If tomatillos are small, use 3.
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