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
    • Coarsely ground black pepper to taste
    • 3 tablespoons mild chili powder
    • 1 clove garlic, minced
    • 2 ounces unsweetened chocolate
    • +6 other ingredients
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    • 2 teaspoons sugar
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    • 3 cups chicken stock or low-sodium chicken broth
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