Mole Dona Maria

Ingredients

• 2 lb Chicken Thighs (Bone‑in, skin‑on, cut into 4‑6 pieces)
• 1 medium Onion (Peeled and quartered)
• 4 cloves Garlic (Peeled)
• 1 leaf Bay Leaf (Whole)
• 1 tsp Salt (Kosher or table salt)
• 3 cup Chicken Broth (Low‑sodium)
• 8 oz Mole Sauce (Store‑bought Mexican mole, jarred)
• 1 tbsp Vegetable Oil (For greasing the pot if needed)

Instructions

1. Prep aromatics

   Peel and quarter the onion; peel the garlic cloves.

   Time: PT5M

2. Boil chicken with aromatics

   Place chicken pieces, onion quarters, garlic cloves, bay leaf, and salt in a large pot. Cover with 2 cups of chicken broth and bring to a boil over medium‑high heat. Reduce to a gentle simmer and cook for about 15 minutes, until chicken is partially cooked.

   Time: PT15M

   Temperature: 212°F

3. Remove chicken and oil

   Using a slotted spoon, lift the chicken out of the pot and set aside. Spoon off any excess oil that has risen to the surface.

   Time: PT3M

4. Blend mole paste

   Transfer the remaining broth and any aromatics from the pot into a blender. Add the jarred mole sauce (8 oz) and 2 additional cups of chicken broth. Blend until smooth.

   Time: PT4M

5. Return chicken and combine

   Pour the blended mole mixture back into the pot. Return the chicken pieces, add the remaining 1 cup of chicken broth, and stir to combine.

   Time: PT3M

6. Simmer mole sauce

   Bring the pot back to a gentle boil, then reduce to a low simmer. Let the mole sauce simmer uncovered for 8–10 minutes so the flavors meld.

   Time: PT10M

   Temperature: 200°F

7. Finish cooking

   Cover the chicken with the mole sauce, increase heat to medium and boil for an additional 5 minutes, ensuring the chicken is fully cooked and the sauce coats the meat.

   Time: PT5M

   Temperature: 212°F

8. Serve

   Remove the bay leaf, taste and adjust salt if needed, then serve the chicken mole hot with rice, tortillas, or a side of beans.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

12 g

Fiber

2 g