Homemade Chicken Mole

3 large chicken breast pieces, no skin, boiled and shredded, reserved chicken broth use as needed

4 Chile Ancho/ Pasilla

4 Chile guajillo

4 Chile de arbol

1 tsp. Sugar

3 tablespoons peanut butter

2 tbsp. Cocoa

½ tbsp. Knorr Pollo Powder

1 tsp. Ground cumin

1 tsp. Ground garlic

Add a little bit of salt to your liking I don’t use salt since my spices have salt.

Boil chicken once boiled pull out the chicken let it cool down a bit then shredded it up or cut into cube sizes.

Remove stems from chiles, Cut open the chiles and take out all the seeds, place in a pot add water and bring to a boil then turn off, let the chiles rest in the boiled water for 30 minutes, after the 30 minutes put Chiles in the blender with a cup of the boiled water blend until smooth, pour through a sieve, put remaining pulp back into the blender add 1/2 cup of the boiled water blend until smooth pour through the sieve one more time, set aside.

In pot place all of the mole sauce with 1 cup of the chicken broth, chocolate, peanut butter, and spices, mix well and keep on adding the chicken broth until you like the thickness of the sauce, once the sauce is to where you like it then add your chicken.

You can have the chicken in bigger sizes or a whole chicken with bone in cut into portions and skin on, but I like chicken breast and shredded.

Mix the chicken really well let it absorbs the sauce. Serve with a side of beans and a side of Mexican rice.

Enjoy

A little taste of South Texas Comfort Food from yours truly

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