My chicken mole recipe is one of my favorites to whip up for dinner parties. You can cook the chicken in your slow cooker while you’re getting ready, and then just make the sauce when you have time later on. Click here to read more about this recipe
Easy Chicken Mole
- 3 lb boneless, skinless chicken breasts
- 1 (30-oz) container chicken stock
- 10 sprigs fresh thyme
- 2 Tbsp dried marjoram
- 2 Tbsp cumin
- 1 tsp chili powder
- 1 Tbsp dried parsley
For green mole sauce:
- 5 tomatillos, peeled of husk and quartered
- 4 jalapenos, deseeded and chopped
- 1 cup chopped fresh cilantro
- ½ cup chopped fresh Italian parsley or 3 Tbsp dried
- 2 tsp cumin
- 2 tsp dried marjoram
Place the chicken breasts, chicken stock, thyme, marjoram, dried parsley, cumin, and chili powder in a soup pot or slow cooker. Simmer for at least 3 hours. (Don't make the mole until the chicken is cooked, because if it sits out for 3 hours, the sauce may dry out and lose flavor.)
When the chicken is fully cooked and tender, cut into ¼-inch cubes.
Make the mole by placing all the sauce ingredients in a blender or food processor and mix until smooth.
Pour the mole in a sauce pot. Simmer on low heat to warm. (If cooking in a dorm room, drain the slow cooker and warm the sauce in it.)
Add the chicken to the mole and mix well.
Serve over rice or with tortillas.
About the Author
Nisa Burns is a recent culinary school graduate from the Art Institute of Virginia Beach and the author of Kitchenability 101: The College Student’s Guide to Easy, Healthy and Delicious Food. She shares accessible recipes and tips for new cooks on her blog at Kitchenability.com and on her YouTube channel.