This is an updated post from the Easy Chicken Mole recipe I did as a sponsored post for Dona Maria Mexican Sauce about three years ago.
It’s funny. My mom used this brand for as long as I can remember and it’s why I use it when I make this dish for the fam. Sponsored post or not, I still would have recommended this sauce to you. 🙂
Making chicken mole the old school way takes way to long. You have boil the spices and then blend them to make the sauce. And for busy moms like you and me, the less time we’re in the kitchen, the better!
Chicken Mole Recipe
So without further adieu, here is my easy chicken mole recipe…
The total prep time for this is about 30-45 minutes (mainly because of boiling the chicken) and serves 8.
What You’ll Need:
- boneless chicken breast (you can use boneless thighs or even a whole chicken)
- a jar of Dona Maria Mole Mexican Sauce
- garlic powder
- peanut butter (optional)
How To Make It
Boil the chicken until it’s fully cooked. Remove the chicken, save 4 cups of the water and discard the rest.
Preparing the Sauce:
In a blender, add Dona Maria mole sauce, 1/2 tsp of cumin, a 1/2 tsp of garlic powder, 1/2 tsp of salt and about a spoonful of peanut butter. The peanut butter adds a little sweetness to it, but if you like the spice, you can leave it out. Add 2 cups of the water and blend the ingredients until it’s mixed well.
Place the chicken back into the pot and add the mole sauce. Cook on a low heat stirring occasionally. As the sauce starts to thicken, add 1 cup of water. If you like the consistency of the sauce, no need to add more. But if you don’t, add the other cup of water and stir.
Serve with Mexican rice and refried beans and you’ll have yourself an authentic Mexican meal! You can pick up Dona Maria mole sauce in the Spanish food aisle of your grocery store. Hope you enjoy the recipe.