Best 7 Abuelas Chicken Mole Recipes

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**Embark on a Culinary Journey to Savor the Enchanting Flavors of Abuela's Chicken Mole**

Immerse yourself in the vibrant culinary heritage of Mexico with Abuela's Chicken Mole, a cherished family recipe passed down through generations. This delectable dish tantalizes taste buds with its rich, complex flavors and captivating aroma. As you venture into the realm of this culinary masterpiece, discover the secrets behind its irresistible charm. Learn to craft the perfect mole sauce, a symphony of spices, nuts, and chocolate that envelops tender chicken pieces in a velvety embrace. Explore variations of this beloved recipe, including the versatile chicken-less mole, the smoky chipotle mole, and the uniquely nutty Oaxacan black mole. Each variation promises a distinct taste experience that will leave you craving more. Prepare to be mesmerized by the vibrant colors, intoxicating aromas, and unforgettable flavors of Abuela's Chicken Mole.

Let's cook with our recipes!

MOLE SAUCE



Mole Sauce image

Authentic Mole Sauce (Mole Poblano) made from toasting and blending sweet and earthy ingredients and spices into a smooth simmered sauce, served over chicken.

Provided by Lauren Allen

Categories     Main Course

Time 1h30m

Number Of Ingredients 36

1 whole chicken (, cut into pieces (or 4-5 chicken leg quarters, bone in, skin on))
8 cups water
¼ of an onion (, roughly chopped)
3 cloves garlic
2 bay leaves
2 teaspoons salt
1 teaspoon oregano
1 Tablespoon Chicken bouillon (powder or paste)
6 dried pasilla chiles
6 dried mulato chiles or guajillo chilies
5 dried ancho chiles
1/2 cup sesame seeds (, divided)
1/4 cup raw almonds
1/4 cup raw shelled peanuts
1/4 cup raisins
½ cup animal crackers
1 corn tortilla
2 slices white bread (, French bread or a small bolillo roll cut in half)
1/2 of a white onion (, sliced)
4 cloves garlic
5 whole cloves
5 whole black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seed
1/4 teaspoon whole aniseed
¼ -1/2 teaspoon crushed red pepper flakes
1 ripe plantain (or banana) (, peeled, sliced into ½ inch slices)
1 teaspoon oregano
¼ teaspoon ground cinnamon
1 ½ teaspoons chicken bullion
Salt to taste
2 ounces chopped Mexican chocolate (, (or semi-sweet or bittersweet chocolate))
1-4 Tablespoons brown sugar (, taste)
The reserved broth from the cooked chicken.
2 Tablespoons oil or lard
Oil (, for frying)

Steps:

  • Add chicken, garlic, onion, bay leaf, chicken bouillon, salt, oregano and water to pot. Bring to a low boil and cook over medium heat until chicken is just cooked through, about 30 minutes. Remove chicken to a plate, (reserving the broth) cover to keep it warm and set aside.
  • Add the sesame seeds to a large dry skillet over medium heat and cook them, stirring constantly, until toasted. Be careful not to burn them. Set aside.
  • Use scissors to cut a line down all the chilies to open them up flat. Remove veins and seeds.
  • Add a few tablespoons of oil to the skillet over medium heat. In a separate large saucepan, add 2 cups of water and turn heat to medium-low.
  • Once oil in the skillet is hot, add one layer of chilies at a time to the skillet, frying on both sides for just a few seconds, careful not to burn them, then transfer them to the saucepan of water.
  • We will continue to fry most of the remaining ingredients, one at a time, so add a little oil between each batch, as needed, just to coat the bottom of the pan.
  • Fry the peanuts stirring often so they toast but don't burn, about 45 seconds. Add to the pot. Repeat with almonds, then raisins, then animal crackers, then corn tortilla, and bread slices, adding each to the saucepan and pressing down as much as possible into the water.
  • Turn skillet heat to medium-high and add more oil if needed to coat the bottom of the pan. Add onion and fry for 1-2 minutes. Add garlic and fry for just a few seconds before spooning the onion and garlic into the pot. Add sliced plantain to the hot oil and fry on both sides, then add to the pot.
  • Reduce heat to medium and add peppercorns, coriander seeds, cumin seeds, anise, and crushed red pepper to hot oil and fry for a few seconds, stirring constantly, then add to the pot.
  • To the saucepan with all of the ingredients, stir in 1 teaspoon oregano, 1/4 teaspoon cinnamon, and 1 ½ teaspoons chicken bouillon.
  • Add the chopped chocolate to a bowl and pour some of the chicken broth into it, to help it melt. Set aside.
  • Add 2 tablespoons lard or oil to a large saucepan. Once melted, remove from heat and set aside.
  • Working in batches, add everything from the pot with the chilies to a blender and add enough of the reserved chicken broth to allow the mixture to blend. During one of the batches, add ¼ cup of reserved toasted sesame seeds. Blend each batch for several minutes, until completely smooth, adding more chicken broth if needed.
  • Pour sauce through a fine mesh strainer (discarding what's leftover in the strainer) into the pot with the melted lard.
  • After everything has been blended and strained to the pot, add the melted chocolate and broth mixture (you can blend it too, if the chocolate has not completely melted), to the pot. Add 1 Tablespoon of brown sugar, to start, then add more to taste, as needed.
  • Cook the mole sauce over medium-low heat for 30 minutes to 1 hour, stirring often. If the mixture is too thick, add more chicken broth (I usually end up using all of the remaining chicken broth). Taste and add salt or sugar, as needed.
  • Place chicken on a plate and ladle a big spoonful of sauce on top, then garnish with sesame seeds. Serve with Mexican rice and warm corn tortillas on the side.

Nutrition Facts : Calories 577 kcal, Carbohydrate 50 g, Protein 27 g, Fat 33 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 912 mg, Fiber 13 g, Sugar 20 g, ServingSize 1 serving

CHICKEN MOLE RECIPE



Chicken Mole Recipe image

This Mexican chicken mole recipe is rich and flavorful with seasoned chicken that is braised until tender, then slathered with luxurious mole poblano sauce.

Provided by Mike Hultquist

Categories     Main Course

Number Of Ingredients 11

1 tablespoon peanut oil (or use olive oil or lard)
1 medium onion (chopped)
1 jalapeno pepper (chopped)
2 pounds bone-in chicken (I'm using chicken leg and thigh quarters, but use your favorite pieces)
1 teaspoon ancho powder
1 teaspoon garlic powder
1 teaspoon Mexican oregano
Salt and pepper to taste
1.5 cups chicken stock or broth (or use a Mexican lager)
2 cups mole poblano sauce
FOR GARNISH: (Sesame seeds, spicy red pepper flakes, fresh chopped cilantro)

Steps:

  • Add peanut oil to a large pot and heat to medium heat.
  • Add the onion and jalapeno pepper and cook 3-4 minutes to soften.
  • Pat the chicken dry and season all sides with ancho powder, garlic, oregano and salt and pepper.
  • Sear the chicken 5 minutes per side, until lightly browned.
  • Add the broth or beer. Cover and simmer for 30 minutes, or until the chicken is cooked through and measured 165 degrees F internally with a meat thermometer.
  • Remove chicken from the pot and add to a medium sized pan. Pour mole sauce over the chicken and gently heat until the sauce is warmed.
  • Garnish and serve.

Nutrition Facts : Calories 749 kcal, Carbohydrate 66 g, Protein 35 g, Fat 38 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 192 mg, Sodium 1756 mg, Fiber 2 g, Sugar 50 g, ServingSize 1 serving

CHICKEN MOLE



Chicken Mole image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

1 chicken (3 to 4 pounds), cut into 6 pieces
5 black peppercorns
Kosher salt
1/2 cup sesame seeds
5 whole cloves
1 cinnamon stick
1/2 teaspoon anise seeds
1/4 teaspoon coriander seeds
6 dried guajillo chile peppers
4 dried ancho chile peppers
6 tablespoons canola oil
1/4 cup raisins
1/4 cup whole blanched almonds
1/4 cup hulled pumpkin seeds
2 6-inch corn tortillas, torn into pieces
1 2.7-ounce disk Mexican chocolate, broken into pieces
Pinch of sugar

Steps:

  • Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside.
  • Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender.
  • Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.
  • Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
  • Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt.
  • Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds.
  • Photgraph by Con Poulos

EASY CHICKEN MOLE



Easy Chicken Mole image

Provided by Marcela Valladolid

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

5 pasilla chiles, stemmed and seeded
2 tablespoons olive oil
2 cups chopped onions
2 cloves garlic, minced
5 1/2 ounces Mexican chocolate, such as Ibarra, chopped
1 3/4 cups chicken broth
3 tablespoons smooth peanut butter
1 tablespoon sugar
1 teaspoon crumbled dried oregano
2 corn tostadas, torn into pieces
Salt and freshly ground black pepper
1 rotisserie chicken, cut into 6 pieces

Steps:

  • To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes. Drain well and discard the soaking liquid.
  • Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and saute until translucent, 5 minutes. Transfer to a blender with the chiles, chocolate, chicken broth, peanut butter, sugar, oregano and tostadas and blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes.
  • Season with salt and pepper. Add the rotisserie chicken pieces and stir to combine.

ABUELA'S CHICKEN MOLE



Abuela's Chicken Mole image

My dear Grandmother taught me how to make this authentic chicken mole. I have changed the recipe from hers a bit and have been told by my family that mine is better than Grandma's ever was. Hope she doesn't come back to haunt me for saying that, but I do have to admit myself that my Mole is pretty darn good.

Provided by Melissa Turner

Categories     Other Sauces

Time 1h45m

Number Of Ingredients 8

5-6 chicken breast
water
4 Tbsp chicken base
5 heaping tablespoons ground mole
5 heaping tablespoons flour
5 Tbsp canola oil
1 heaping tablespoon creamy peanut butter
salt

Steps:

  • 1. In a large stock pot add water, chicken base, salt, pepper and chicken breast. Bring to a boil and cook for about an hour until chicken is no longer pink. Remove chicken and reserve broth for mole. Let the chicken cool for a bit then remove skins and bones. Shred chicken into chunks and set aside.
  • 2. In a small bowl mix together your mole and flour. Now in a dutch oven heat your oil on high. Once oil is hot whisk in your mole mixture. It will turn into a thick paste. Quickly start adding your chicken broth little bits at a time. Letting it rethicken after each addition. Repeat this process until you have a nice thick mole gravy. Turn off flame and whisk in a heaping tablespoon of creamy peanut butter to smooth out the bitterness of the mole (little secret ingredient). Taste and add salt if needed. Add your shredded chicken to your mole and done.
  • 3. Serve with tortilla's, refried beans, Sopa (spanish rice) or Fideo. Now here's another little tip for ya. Mexican's use tortilla's as silverware just as Chinese use chopsticks to eat with. I never put forks on the table when eating Chicken Mole. That's up to you, but you will find that ripping off a piece of tortilla and using it to scoop up your dinner makes it all just taste perfect. One last tip. Don't heat your tortilla's in the microwave. Cook them over an open flame. Just turn burner to low and plop the tortilla right on the burner. As soon as it starts to blacken flip and cook other side. Place cooked tortilla's in a folded kitchen towel to keep warm while you finish cooking the rest. Enjoy

CHICKEN MOLE MY MOMMY'S WAY___BEBITA



Chicken Mole my mommy's way___Bebita image

This is one of my favorite meals my mother used to make, and now it is my families favorite! Enjoy

Provided by Martha Aguirre

Categories     Other Sauces

Time 1h

Number Of Ingredients 5

1 c 1- 8.25oz mole doña maria sauce
2 l water to cover chicken
1 1/2 stick round bars of chocolate abuelita or chocolate ibarra
14 chicken drumsticks
2 Tbsp of flour

Steps:

  • 1. Add chicken in a deep pot, cover chicken with water and boil for 20-25 minutes or until chicken is done.
  • 2. After chicken is cooked add the Mole sauce and the chocolate bars (1 1/2 bars) together and add the hot chicken stock (if using from the cooked chicken) into a blender, let it cool a bit and blend. Add 2 tablespoons of flour and blend a bit more just pulse it.
  • 3. Add the mole mixture to a pan or pot on low heat and simmer stirring constantly so it will not burn. Once the Mole sauce has thicken (not to much) turn heat off and add chicken pieces. Cover let it stand for a couple of minutes, serve.
  • 4. MOLE You can accompany this mole wit Mexican rice and a salad!

CHICKEN MOLE



Chicken Mole image

Chicken Mole

Provided by Jenny Wells

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 55m

Yield 4

Number Of Ingredients 16

1 tablespoon vegetable oil
1 (3 pound) chicken, cut into pieces
1 bay leaf
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon ground cloves
½ teaspoon ground cinnamon
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
2 teaspoons brown sugar
1 cup chicken broth
¼ cup semisweet chocolate chips
¼ cup raisins
2 tablespoons sesame seeds

Steps:

  • Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Stir in the tomatoes, brown sugar, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the chocolate chips until melted, then return the chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until the chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in the raisins, and cook 3 minutes longer. Sprinkle with sesame seeds to serve.

Nutrition Facts : Calories 609.5 calories, Carbohydrate 25.2 g, Cholesterol 145.4 mg, Fat 34.6 g, Fiber 3.3 g, Protein 48.7 g, SaturatedFat 9.9 g, Sodium 304.6 mg, Sugar 17.8 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling later on.
  • Toast the Spices: Toasting the spices in the mole sauce brings out their flavor and aroma. Be careful not to burn them, as this will make the sauce bitter.
  • Use a Variety of Chiles: The type of chiles you use will determine the flavor and heat level of the mole sauce. For a milder sauce, use ancho and guajillo chiles. For a spicier sauce, use chipotle and habanero chiles.
  • Simmer the Sauce: The mole sauce needs to simmer for at least 30 minutes, but the longer you simmer it, the more flavor it will develop. Be sure to stir the sauce occasionally to prevent it from sticking to the bottom of the pot.
  • Garnish with Fresh Herbs: Fresh herbs, such as cilantro and parsley, add a bright, fresh flavor to the mole sauce. Garnish the sauce with these herbs before serving.

Conclusion:

Abuela's Chicken Mole is a delicious and authentic Mexican dish that is perfect for a special occasion. The rich, complex flavors of the mole sauce are sure to impress your guests. With a little planning and preparation, you can make this dish at home and enjoy a taste of Mexico in your own kitchen.

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