Lorenza Ávila

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Chicken in Mole Sauce

30 mins
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The mole poblano is one of the most representative dishes of Mexico, the origin is very old and over time has evolved to become a complex sauce but totally delicious. The most current recipes go back to the convent era, however, the preparation has been evolving from generation to generation, made with dried chiles mixed with pips, garlic, almonds, banana and with a delicious sweet touch of table chocolate. Do not forget to try this rich sauce accompanied by a serving of chicken.
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10 portions
  • 1 1/2 rajas cinnamon
  • 1/2 cups almond
  • 1/4 cups peanut
  • 1/2 cups walnut
  • 1/4 cups pumpkin seed
  • 1/4 cups sesame seed
  • 1/4 tablespoons clove, whole
  • 1 tablespoon allspices, whole
  • 1 teaspoon cumin
  • 4 star anise
  • 6 cloves garlic, with peel
  • 1 white onion, cut into quarters
  • 1/2 cups lard
  • 125 grams ancho chili pepper, clean and deveined
  • 70 grams pasilla chili pepper, clean and deveined
  • 70 grams guajillo chili, clean and deveined
  • 1/2 Mexican french bread rolls
  • 2 corn tortillas
  • 1 plantain
  • 2 tomatoes, cut into quarters
  • 1 1/2 cups raisin
  • 2 liters chicken soup
  • 1/2 teaspoons thyme
  • 1 tablespoon oregano
  • 1 tablespoon sea salt
  • 180 grams chocolate, of table
  • 1/2 cups raw sugar
  • 1 chicken, with skin, cut into pieces, cooked
  • to taste sesame seed, toasted, to assemble
  • to taste rice, red, to serve
  • to taste tortilla, to accompany


Heat a comal over medium heat, roast cinnamon, almonds, peanuts, walnuts, pips, sesame, cloves, allspice, cumin, anise, garlic with peel, and white onion, when they are roasted, remove from the comal and reserve. Be careful not to burn.
Heat a pot over medium heat with a little lard, fry the chiles without burning them, remove and reserve, fry the bread with the tortilla and the plantain, remove and reserve.
Add another spoonful of butter to the pot and fry the onion with the roasted garlic, add the tomato, the tomato, the raisins and continue cooking until softened. Add the above ingredients together with those you roasted on the comal, cook again for 5 to 10 minutes.
Cover the ingredients of the pot with chicken broth, season with salt, oregano and thyme, cook until all the ingredients are soft, about 20 minutes. Remove from cooking and blend slowly until a paste is obtained. Reserve.
Warm up your clay pot again and add a little more butter, fry the pasta and add a little more chicken broth to hydrate the pasta. Cook for 30 minutes stirring constantly.
Dissolve the table chocolate along with the sugar, add the rest of the chicken stock and cook for 30 more minutes. Add the cooked chicken, adjust the seasoning to taste and continue cooking until the fat begins to release.
Serve the breast on a plate covered with the sauce, garnish with sesame and serve with red rice.


Serve the chicken breast accompanied by red rice and tortillas.


Remember that the mole has to be stirred constantly and add chicken broth every time its necessary.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (8)
Jaqueline Ramirez
05/01/2020 00:55:14
Queda súper delicioso. Yo lo preparé siguiendo esta receta. Nada más que muchas cosas las puse un poco al gusto, y le agregue chile negro y chile California. Y también galletas María. Esta súper sencillo de hacer. Lo recomiendo
Naki Frias
20/11/2019 20:31:30
Me gusto, muy simple, para algo que lleva un proceso un poco complicado.
Placido Sandoval
29/08/2019 01:33:24
Me encanta esta receta
Valeria Hernandez Mata
18/08/2019 18:44:55
Se ve simplemente delicioso ♥️
Edy Metelin
01/07/2019 15:55:44
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