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Chicken In Mole Sauce

Chicken in Mole Sauce recipe image
This traditional Chicken in Mole Sauce is a celebration of deep, layered flavors. The sauce is a intricate blend of toasted chiles, nuts, seeds, spices, and a touch of chocolate, creating a velvety texture that coats tender chicken breasts. It balances earthy heat with subtle sweetness and aromatic warmth from cinnamon and cloves. While the ingredient list looks long, each component adds depth to this luxurious dish. It is perfect for special family dinners or festive gatherings where you want to impress guests with authentic, home-cooked comfort. The slow simmering process allows the flavors to meld beautifully.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 932
Description
This traditional Chicken in Mole Sauce is a celebration of deep, layered flavors. The sauce is a intricate blend of toasted chiles, nuts, seeds, spices, and a touch of chocolate, creating a velvety texture that coats tender chicken breasts. It balances earthy heat with subtle sweetness and aromatic warmth from cinnamon and cloves. While the ingredient list looks long, each component adds depth to this luxurious dish. It is perfect for special family dinners or festive gatherings where you want to impress guests with authentic, home-cooked comfort. The slow simmering process allows the flavors to meld beautifully.
Directions
  1. 1
    Cut 7 to 8-inch flour tortillas into small pieces.
  2. 2
    Ensure chicken breasts are boneless, weighing approximately 4 pounds total.
  3. 3
    Cover the dried chipotle chile with warm water in a bowl.
  4. 4
    Let the chile stand until softened, about 1 hour.
  5. 5
    Drain the chile and finely chop it.
  6. 6
    Heat shortening in a 3-quart saucepan over medium heat until hot.
  7. 7
    Stir in ground red chiles and cook until brown, adding 1/4 teaspoon water if needed to prevent scorching.
  8. 8
    Remove from heat and let the chile mixture cool slightly.
  9. 9
    Stir 2 cups of chicken broth into the cooled chile mixture.
  10. 10
    Add the chopped tortillas, tomato sauce, onion, raisins, nuts, seeds, peanut butter, sugar, oregano, cocoa, and all spices to the saucepan.
  11. 11
    Heat the mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
  12. 12
    Remove from heat and let the sauce cool enough to handle.
  13. 13
    Blend the sauce in batches until completely smooth.
  14. 14
    In a 12-inch skillet, heat the blended sauce with the remaining 1 cup of chicken broth over medium heat.
  15. 15
    Reduce heat to low and place chicken breasts skin-side up in a single layer in the skillet.
  16. 16
    Cover and simmer until the chicken is cooked through, about 1 hour.
  17. 17
    Transfer chicken to a serving dish and keep warm.
  18. 18
    Measure the cooking liquid remaining in the skillet.
  19. 19
    Combine 1 cup of the cooking liquid with any remaining unblended sauce ingredients if applicable, or simply reduce the skillet liquid.
  20. 20
    Heat the sauce in the skillet to boiling, stirring constantly to prevent sticking.
  21. 21
    Pour the hot sauce over the chicken and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 932kcal
% Daily Value *
Total Fat 54g84%
Saturated Fat 14g70%
Cholesterol 167mg56%
Sodium 576mg24%
Total Carbohydrate 42g15%
Dietary Fiber 6g24%
Sugars 7g
Protein 60g120%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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