I love Chicken Mole, order it is a staple in my house.  Growing up I always loved the smell of it, more about the cinnamon and chocolate, clinic the earthiness of it, I could eat it almost every day.   We never made it from scratch as that was considered way too much work.  Thankfully chefs have been able to shorten the normal 2-3 days it takes to make this chocolate, cinnamon goodness.  Unfortunately I have not done this, but one day I will conquer this mammoth task.  Until then I refer to my childhood version, or the closest I can come to it.  Being on the East Coast has made life a little more challenging to make my Mexican comfort foods but I have and continue to seek out the ingredients I need and the foods I crave.  Usually  I end up making it myself, like west coast Chorizo.  Here in NYC the Spanish version is popular.   It’s good but its a hard, almost salami like sausage, as apposed to the crumbly spicy sausage I am used to.   I grew using  a can of dry Mole spices that you add to stock, here on the east coast it’s a jar of paste.  I had seen it on the west coast when I lived there but always went for the dry can.   I usually add a little more cinnamon and a small amount of sugar, just to get it the way I like it.  I have also come to the conclusion that onions are key to helping get that sweetness that I remember.  Now I’m not big on super sweet Mole but there should be a hint of that sweetness in there.  Also a little heat is nice.  I find when I order it at restaurants they skip that part and I am usually disappointed.  So last night to continue with my comfort food week,  I made Chicken Mole!!!  I paired it with the beans I  made on Sunday along with some flour tortillas and had a great flashback to my childhood and the comforts good food can bring.

Mole, Ole!
Recipe type: Main dish
  • 1 Whole Chicken
  • 3 Quarts of Water
  • 1 Tablespoon of Salt
  • ½ Tablespoon of Pepper
  • 2 Medium Onions chopped- divided
  • 1 Clove of Garlic chopped
  • 1 Jar of Mole paste
  • ¼ teaspoon of sugar
  • ¼ teaspoon of cinnamon
  • Pinch of chile flakes(optional)
  1. In a large stock pot add chicken and water.
  2. Add one onion, garlic, salt and pepper
  3. Bring to boil and reduce heat to low/medium
  4. Simmer for about 20 minutes or till chicken is done
  5. Set chicken aside in colander in sink to cool
  6. Save broth
  7. When chicken is cooled off enough to handle, strip meat from bone, set aside
  8. Keep bones and skin for stock.
  9. Measure 4 cups of broth and save the rest
  10. Combine stock and mole paste in stock pot
  11. Simmer on low to medium heat till paste is dissolved(use whisk)
  12. Add sugar and cinnamon
  13. Add chicken and second onion
  14. Simmer for about 10 minutes or till onions are translucent
  15. consistency should be thick but not too thick.
  16. Serve immediately
You can omit the sugar and cinnamon if you want a less sweet sauce. You can add chile flakes if you want some heat. But be careful. Serve over rice with beans on the side. Don't forget the tortillas!!!