Chicken Mole Step by Step // Doña Maria Sauce ❤️

Ingredients

• 2 Guajillo Chili (dried, seeds and veins removed)
• 1 Ancho Chili (dried, seeds and veins removed)
• 5 Chicken Drumsticks (skin removed)
• 4 Chicken Thighs (skin removed, cut in half)
• 1/2 Small Onion (for broth, roughly chopped)
• 1/4 Medium Onion (for mole sauce, roughly chopped)
• 4 Garlic Clove (large cloves, 2 for broth, 2 for spice blend)
• 1 Bay Leaf
• 1 tsp Salt (plus more to taste at the end)
• 1 1/4 tsp Black Peppercorns (1/4 tsp ground for broth, 1 tsp whole for spice blend)
• 1 tsp Cumin Seeds (whole, freshly ground)
• 3 Cloves (whole, freshly ground)
• 8 cups Water (for poaching chicken)
• 1 cup Water (for spice blend)
• 1 jar Dona Maria Mole Sauce (approximately 12‑oz jar, thick paste)
• 3 cups Chicken Broth (reserved from poaching liquid)
• 1 1/2 tbsp Vegetable Oil (any neutral oil)
• 1 tablet Dark Chocolate Tablet (Nestlé Abuelita dark chocolate, approx 3 oz, broken into pieces)

Instructions

1. Hydrate Dried Chilies

   Place the 2 guajillo chilies and 1 ancho chili in a small saucepan with hot water, turn off the heat, and let them soak until soft.

   Time: PT20M

2. Prepare the Chicken

   Remove the skin from all chicken pieces, trim the tip off each drumstick, and cut each thigh in half for easier serving.

   Time: PT10M

3. Make Light Chicken Broth

   In the Dutch oven, combine the chicken, 1/2 small onion, 2 garlic cloves, 1 bay leaf, 1 tsp salt, 1/4 tsp ground black pepper, and 8 cups water. Bring to a boil over high heat.

   Time: PT10M

4. Simmer Chicken

   Reduce heat to medium‑low, cover, and let the chicken simmer for 25‑30 minutes, or until fully cooked and tender.

   Time: PT30M

5. Grind Fresh Spices

   While the broth simmers, combine 1 tsp cumin seeds, 1 tsp whole black peppercorns, 3 whole cloves, and the remaining 2 garlic cloves in a spice grinder. Add 1 cup water and grind to a smooth paste.

   Time: PT5M

6. Remove Chicken and Reserve Broth

   Using a slotted spoon, lift the cooked chicken out of the pot onto a platter. Discard the bay leaf and set the broth aside for later.

   Time: PT5M

7. Blend Mole Sauce

   In a blender, combine the jar of Dona Maria mole sauce, the freshly ground spice paste, 1/4 medium onion, 3 cups reserved chicken broth, and the softened chilies. Blend until completely smooth.

   Time: PT5M

8. Heat Mole Base

   Return the Dutch oven to the stove, set to medium‑low, and add 1½ tbsp oil. Pour the blended mole mixture in, stirring constantly, and bring to a gentle low boil.

   Time: PT10M

9. Incorporate Dark Chocolate

   Break the dark chocolate tablet into small pieces and add them to the simmering mole. Stir gently until the chocolate fully melts and the sauce becomes glossy.

   Time: PT5M

10. Finish Cooking Chicken in Mole

    Return all the chicken pieces to the pot, coat them with the mole sauce, and simmer on low heat for 25 minutes, stirring occasionally and adding a splash of broth if the sauce thickens too much.

    Time: PT25M

11. Serve

    Transfer the chicken mole to a serving platter, spoon generous sauce over the top, and serve with warm tortillas, Mexican rice, or refried beans.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

35 g

Carbohydrates

20 g

Fat

25 g

Fiber

4 g