How to make Chicken Mole Sauce – Mexican Food Recipes

food recipe

Enjoy this Mole Recipe from Scratch! This is the healthy version.
Print Ingredients:
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26 thoughts on “How to make Chicken Mole Sauce – Mexican Food Recipes”

  1. Great looking Mole Laura! I remember the first time I had mole was at the Rosarita Beach Resort in Mexico back in 1974! I was a kid and it was delicious! This brings back memories of me and my dad eating this great chicken dish!

  2. Thank you so much Dona Laura!  Una pregunta:  How long do you boil the chicken for?  I'm assuming 45 minutes to an hour???  I cannot wait to try this!

  3. I don't have any of this types of chillies in every supermarkets and grocery stores in India I.e Mumbai. ….so can I add dry kasmiri chillies for this mole recipe as a substitute? ?????

  4. well that was quite an interesting recipe….ill make it for my wife because she like mole a lot….hope she loves it

  5. Another great recipe! I've had some really great tasting chicken and mole dishes, but not any I can remember that contained banana in any of them… that's got to be good! Thanks for the recipe and demo. As always, you are so kind and cheerful. Have a great day and take care!

  6. That looks great! Have you ever added peanut butter? Chicken Mole is one of my favorites, and I had it once at a restaurant and couldn't figure out why it tasted so great. The cook wouldn't tell me, but when I was leaving the waitress told me it was peanut butter. I add it every time I make it now. Will have to try with banana as well. Thanks for the video!

  7. A lot of people put peanuts in the mole, there are so many ways to make mole! but what I like about this recipe is that it's so simple! Can't wait to make for my husband. Great job! I've subscribed♥️

  8. this is not real Poblano Mole , i should know my mom is from Puebla and she cooks it all the time .

  9. Thanks for sharing. This looks awesome!

    If you've never had mole before, how do you know what it should taste like? Would simmering it longer improve the flavor without hurting it or is 5 to 10 minutes best?

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