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Chicken Mole

  • Author: Jennifer Piette
  • Total Time: 60


  • Whole Chicken
  • Mole Sauce
  • Rice (opt)
  • Green Salad (opt)


  1. This is a super simple meal. You can use the beautiful Guelaguetza Black Mole sauce to dress up your chicken mexican-style.
  2. Either roast your chicken your favorite way, or poach it with an onion.  (To poach your chicken, bring a large pot of water to a rolling boil, add the chicken and an onion, salt and pepper. Once it comes back to a boil, skim off any foam that has developed and lower the heat slightly, keeping the water at a steady simmer for 30-45 minutes until the chicken is fully cooked. If you are not sure whether the chicken is done, gently cut into the thick part on the top of the breast. It should be white all the way through to the bone (not pink) and should cut easily.)
  3. If you choose to roast your chicken you can spoon some mole sauce over it and serve with a side salad.
  4. If you choose to poach the chicken, once cooked, let the chicken cool until you are able to handle it. Remove the skin, and pull the meat from the chicken, shredding into bite sized pieces. Stir in the mole sauce — diluting the sauce with some of the chicken broth you cooked your bird in if necessary, until it is the desired consistency. Serve with a tortilla, or a side of rice, and a simple salad.  This meal couldn’t be easier!