mexican chicken mole in 3 easy steps

Here’s a simple recipe for making Mexican mole sauce using Chili Maven’s NEW Mole sauces. This pre-made sauce saves time but delivers amazing flavour! Poaching the chicken ensures your chicken is moist and also gives you broth that you can then use to make the sauce.

Ingredients

1 pouch Chili Maven Mole (Almendrado, Pipian Rojo or Adobo) (100g)

4-6 pieces of your favourite cut of chicken (breasts, thighs or drumsticks, preferably with bones)

200ml of cooking liquid from chicken

Salt to taste

Rice and toasted sesame seeds to serve

method

(serves 4, we use Almendrado for this picture)

STEP 1: Poach the chicken

Place the chicken in a large pot and cover with water (add half an onion and a pinch of salt). Bring to a boil, remove from heat and cover. Let sit for 10-20 minutes (just make sure it’s fully cooked - it needs to reach an internal temperature of 74°C or 165°F). Remove chicken and set aside. Reserve the broth.

STEP 2: Prepare the mole sauce

In a saucepan add the Chili Maven Mole powder and 200ml of the broth. Bring to a boil over medium heat then simmer for 10 minutes, stirring constantly. Taste and add salt and sugar if needed (sugar is for the little ones, it helps offset the spice).

STEP 3: Pour over chicken

Pour the mole sauce over the poached chicken and sprinkle with toasted sesame seeds. Serve with rice and enjoy!