Chicken Mole with Four Chiles

Chicken Mole with Four Chiles

14
Ty 5

"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!"

Ingredients 3 h {{adjustedServings}} servings 536 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 536 kcal
  • 27%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
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Reviews 14

  1. 15 Ratings

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Ty
11/14/2008

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!

Miss Lettuce
11/11/2008

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!

SB
12/1/2009

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.