Legend says that Mole was created by the nuns of a Mexican convent for a visit
by the Spanish Viceroy. Combining New World ingredients such as peanuts and cocoa
with European technique, they created the rich and tasty Mole Poblano, named for
the city of Puebla.
- 2 tablespoons vegetable oil
- 4 pounds chicken parts
- 1 small onion, chopped
- 1 clove garlic, finely chopped
- 1 (24 ounce) jar chunky salsa
- 1 cup chicken
- 3 tablespoons chili powder
- 2 to 3 tablespoons creamy peanut butter
- 2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
- 8 cups cooked long-grain white
- 1/2 cup chopped fresh parsley (optional)
- Heat oil in large skillet over medium-high heat. Add chicken; cook, turning frequently,
for 4 to 6 minutes or until browned on all sides. Remove from skillet. Add onion
and garlic to skillet; cook, stirring constantly, for 2 to 3 minutes or until onion
- Stir in salsa, broth, chili powder, peanut butter and cocoa. Bring to a boil.
Reduce heat to medium-low. Add chicken; cook for 20 to 25 minutes or until chicken
is no longer pink near bones.
- Combine rice and parsley in medium bowl; serve with Chicken Mole.
Preparation Time: 20 mins | Cooking Time: 30 mins
Recipe and photograph courtesy of Nestlé and meals.com.