Prep 30 mins
Cook 15 mins
This is NOT your traditional mole but still has a very authentic "mexican" flavor. I do not like the chocolate in traditional mole recipes and this one adds a bit of peanut butter which makes it more of a "Pollo con Guisada" or Mexican chicken with gravy which I tend to say is a chicken version of "Carne Guisada" or mexican beef/w gravy. I was taught how to make this by a very dear friend about 20 years ago. We have since parted ways and she is no longer in my life but NEVER far from my thoughts and ALWAYS in my heart.
- 8 cups water (for boiling)
- 2 -3 lbs chicken thighs (boiled and deboned)
- 1⁄4 cup oil
- 2 tablespoons creamy peanut butter
- 1⁄3 cup flour
- 1 teaspoon salt
- 1 1⁄2 teaspoons garlic powder
- 1⁄4 teaspoon cumin
- 1 teaspoon chicken bouillon powder (or to taste)
- 1 tablespoon chili powder
- Boil chicken in large stock pot and reserve liquid.
- In dutch oven, add oil, peanut butter, and flour and heat to light carmel color.
- Add enough of the reserved liquid (from boiling the chicken) to create a smooth gravy. (start with about 2 cups and add more as needed until it reaches a smooth gravy texture).
- Add salt, garlic, cumin, bouillon, and chili powder to gravy and stir until combined.
- Add chicken thigh meat and serve over Spanish rice.
We really enjoyed this mole sauce. It was really easy to make and had a great flavor. Made as directed except that I did not use the cooking liquid -- instead I used organic chicken stock. Served this chicken mole with yellow rice and a side of mixed vegetables. Made for Spring PAC, April, 2013.