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Chicken Mole & Celebrating Muy Bueno Cookbook – Inspiring Thrusday


  • 4 1/2 c Water
  • Salt to taste
  • 1 small onion quartered
  • 2 lb chicken breast
  • 1 bay leaf
  • Ingredients for Mole Sauce
  • 2 tbs oil
  • 1 small chopped onion
  • 2 cloves garlic minced
  • 1/2 bolillo cut into 1 in pieces
  • 2 dried ancho chilies stemmed, deseeded and diced
  • 2 california red chili pods stemmed, deseeded and diced
  • 2 small tomatillos chopped
  • 1 to mato chopped
  • 1 tsp sesame seeds plus some more for garnish
  • 2 tbs smooth peanut butter
  • 1.5 oz Mexican chocolate
  • 2 tsp cocoa powder
  • 3 tbs Mole paste recommended Dona Maria
  • salt to taste


  1. Cook the chicken:
  2. Heat the water, add salt, onion, chicken and bay leaf and bring to a boil.
  3. Lower the temperature to a simmer, cover and cook for about 20 min
  4. Once completely cooked, transfer the chicken to a plate and cool it off
  5. Shred the chick into pieces
  6. Discard the bay leaf, reserve the onion and the stock
  7. Make the Sauce:
  8. Heat the oil in a large skillet
  9. Add onion, garlic, chilis, tomatillos, tomato, bolillo and sesame seeds and saute for about 10 to 15 min until the mixture is soft
  10. Take the broth, the boiled onion from the chicken stock and the sauteed ingredients into a blender
  11. Add peanut butter, chocolate, cocoa powder, mole paste and blend until smooth. If you have a small blender, divide the ingredients into batches to ensure the mixture is smooth and consistent.
  12. Transfer this sauce into a large skillet
  13. Bring to a boil on medium heat and simmer for about 10 min stirring intermittently
  14. Add the shredded chicken and stir it in until all the chicken is covered with the sauce
  15. Lower heat and gently simmer for 10 min
  16. Keep an eye on the pot and stir continuously to avoid sticking to the pan
  17. Just before serving, sprinkle some sesame seeds on top
  18. Now you are officially in chicken chocolate heaven