Chicken Mole

Chicken Mole
Photo by Quentin Bacon

Ingredients

  • 2 3 1/2- to 4-pound rotisserie chickens
  • 18 ounces jarred mole or enchilada sauce

Shred the chicken meat, discarding the skin and bones. Combine the sauce and chicken in a large skillet. Cook over medium heat until heated through, about 5 minutes.

View full recipe at My Recipes

Comments

Variations on Chicken Mole

  • Chicken Mole
    • 1 clove garlic, minced
    • 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
    • Coarsely ground black pepper to taste
    • +7 other ingredients
  • Chicken Mole
    • 2 teaspoons sugar
    • 1/8 teaspoon ground nutmeg
    • 1 (8 1/4-ounce) can tomatoes, undrained and chopped
    • 1/2 cup beef broth
    • Salt and pepper
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  • Chicken Mole
    • 4 teaspoons cumin seeds
    • 5 pounds skinless boneless chicken thighs
    • 4 ounces dried pasilla chiles*
    • 1 ounce dried negro chiles*
    • 1/4 cup raisins
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