Mole Con Pollo
Loaded with chiles, chocolate, seeds, and spices, this chicken mole is a richly-flavored dish that goes perfectly with rice.
Ingredients
for 6 servings
- 6 chicken legs, skin removed
- ½ white onion, quartered
- 2 garlic cloves
- 1 teaspoon mexican oregano
- water, as needed
Mole
- 4 dried ancho chiles, seeds and stems removed
- 2 dried guajillo chiles, seeds and stems removed
- 2 serrano peppers, seeds and stems removed
- 2 roma tomatoes
- ¼ cup olive oil
- ½ flour tortilla
- ½ cup cubed bolillo bread
- ¾ cup pumpkin seeds
- ¾ cup sesame seeds
- ¼ cup sunflower butter
- 3 squares 60% chocolate
- 1 whole clove
- ¼ teaspoon ground cumin
- 1 garlic clove
- salt, to taste
- freshly ground black pepper, to taste
- fresh cilantro leaves, for garnish
- Mexican rice, for serving
- Modelo, for serving
Nutrition Info
- Calories 559
- Fat 40g
- Carbs 28g
- Fiber 7g
- Sugar 6g
- Protein 24g
Estimated values based on one serving size.
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Preparation
- Add the chicken legs, onion, garlic, and oregano to a large pot. Cover with water by about 2 inches. Simmer over medium-low heat for 30 minutes, or until the chicken is fully cooked through. Remove the chicken from the pot and reserve the broth.
- Make the mole: Turn the broiler on high. Line a baking sheet with parchment paper.
- Arrange the ancho chiles, guajillo chiles, serrano peppers, and tomatoes on the prepared baking sheet. Drizzle the oil over everything, then broil for 10 minutes, or until slightly charred.
- Working with one item at a time, toast the tortilla, bread cubes, pumpkin seeds, and sesame seeds a comal or large nonstick pan over medium-high heat until lightly charred, 2-3 minutes for the tortilla and bread and 3-5 minutes for the seeds.
- Add the toasted seeds, bread cubes, tortilla, sunflower butter, chocolate, clove, cumin, garlic, roasted chiles, serrano, and tomatoes to a blender. Add 4 cups of the reserved broth, then blend on high speed until completely smooth.
- Strain the mole through a fine-mesh sieve into a medium skillet over medium-low heat, adding more chicken broth as needed to reach your desired consistency. Season with salt and pepper to taste.
- Add 1-2 chicken legs to each serving plate and top with a generous amount of mole. Garnish with cilantro and serve with Mexican rice and Modelo.
- Enjoy!