Mom’s Style Chicken Mole

  • February 2, 2017


This recipe uses all dry powder chili/spices

  • Whole cut up chicken, save back, carcass, pieces and part
  • Coconut oil
  • Cinnamon
  • Paprika, spicy
  • Paprika, sweet

  • Mild NM red chili
  • X Hot NM red chili
  • Chipotle
  • Smoked habanero
  • Garlic
  • Ginger
  • Allspice powder, plus 12-15 berries
  • Cloves - 10
  • Achiote
  • Bakers chocolate
  • Tahini Paste 2 very heaping tsp
  • Sourgum flour, 2 T
  • Coconut flour, 1 T
  • Butter, 2 T
  • S&P



Chicken Mole and Basmati Rice

Chicken Mole with Basmati Rice

Break down chicken, set aside.  Put scraps and carcass in pot with ~ just enough water to mostly cover, add cloves, all spice, achiote, and large pinch of salt.  Boil hard to reduce and concentrate flavor of broth.

Salt and pepper chicken, and sear a few pieces at a time, browning on all sides (2 sides minimum) in coconut oil. Set aside.

Let the oil cool a bit before adding all dry ingredients, whisk to combine, return to heat and cook down. Add baker’s chocolate and tahini, continue to whisk.


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This mound is about 4" X 4" and 1.5" high of chili and other spices. Add your own chili to taste.

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