READY IN 3 hr

Chicken Mole with Four Chiles

Read Reviews (12)

"An authentic Mexican dish - chicken slow cooked in a delectable sauce of chiles with a rich, never overpowering, chocolate background. Wonderful served with warm corn tortillas, rice and beans. Plan to have quite a mess to clean up afterward!" — Ty

Directions

Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.
Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.
Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.
If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.
Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.
Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.
Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.
Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.

Kitchen-Friendly View

PREP 40 mins
COOK 2 hrs 20 mins
READY IN 3 hrs

Reviews More Reviews

Most Helpful Positive Review

Nov 14, 2008

Strange to rate my own recipe, but I just wanted to add that many different things can be added to make this recipe your own. Chipotles, mexican oregano, cumin, pumpkin seeds and raisins are all great additions and generally every cook has their own version, my recipe is just a starting point to create your own masterpiece!

—Ty

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Most Helpful Critical Review

Mar 09, 2009

I made the recipes as stated it had a very strange bitter flavor. It was worth a shot but will not make again...sorry!

—Mel's Diner

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13 Ratings

Nov 11, 2008

Ty, your mole with four chiles is great! Not too many girls like to cook wholesome-more-than-three-ingredients recipes like this one. I am all about cooking authentic Mexican food from scratch, and I am also proud of making my own corn and flour tortillas!

—Miss Lettuce

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Dec 01, 2009

This is a great recipe, a little sweet and spicy at the same time! The only change I made was I added two extra tortillas, also I used the chicken broth left after boiling my chicken thighs & legs, instead of water. I will be making this again. I served it with rice and onions marinated in lime and cilantro.

—SB

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Feb 03, 2009

I made this Mole for my boyfriends surprise birthday party. It was a hit everyone LOVED it. I think Im in good with my "in-laws"....Thanks ..

—classychica

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Jan 03, 2011

i love this recipe. it is the closest i've seen to real traditional, mole the author is right there are many variations, for example i used pumkin seeds instead of the almonds, and add cloves and peppercorns when pureing the ingredients. it is also a good idea to brown the chicken before adding the sauce.

—Rosali.nd

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Jun 29, 2010

My husband and father in law love chicken mole, so of course I logged onto allrecipes to find me a recipe. This was very very good! A couple of things to note 1) I cooked the chicken in a dutch oven (filled with water) and used the broth from the chicken to thin the mole paste while blending. 2) I added 1/2 tsp of cloves and 1/2 tsp cinnamon to the onions and garlic. I mixed the mole sauce and the chicken together at the end, and simmered for 20 minutes. My sauce came out really thick---just how my family likes it----but the pieces of chicken didn't hold together well. Next time I will remove the chicken from the dutch oven after it is cooked, set aside, and cook the mole sauce in the remaining broth. Will probably serve by pouring the sauce over the piece of chicken. Will definitely cook again, and probably play with the spices a little more, maybe add more toasted cloves. Thanks for a great recipe!

—Solee's mama

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Feb 03, 2010

This is fantastic. I added about 2 Tbsp sugar and a dash of cinnamon though, and it turned out to be very delicious. Thank you!

—MsJames

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Nutrition

Calories
536 kcal
27%

Carbohydrates
36.1 g
12%

Cholesterol
70 mg
23%

Fat
31.4 g
48%

Fiber
7.3 g
29%

Protein
31.7 g
63%

Sodium
174 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Mole with Four Chiles

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 536
Calories from Fat: 283

% Daily Value *
Total Fat 31.4g 48 %
** Saturated Fat 7.2g 36 %
Cholesterol 70mg 23 %
Sodium 174mg 7 %
Potassium 885mg 25 %
Total Carbohydrates 36.1g 12 %
Dietary Fiber 7.3g 29 %
Protein 31.7g 63 %
** Sugars 13.5g
Vitamin A 71 %
Vitamin C 19 %
Calcium 13 %
Iron 46 %
Thiamin 27 %
Niacin 110 %
Vitamin B6 57 %
Magnesium 40 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.