Chicken Mole
Source: Pictorial Recipes Oregon State University Cooperative Extension Service Oregon Family Nutrition Program Recipe submitted by Lynn Myers Steele, 2000
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
Chili powder, cocoa, garlic powder, and peanut butter make a traditional Mexican chicken dish. Serve it with brown rice for a mid-week dinner.
- Makes
- 6 servings
Ingredients
- 1 fryer chicken, cut into pieces, skin and fat removed
- 5 cups water
- 4 tablespoons chili powder
- 1 teaspoon oregano
- 1 teaspoon cocoa, unsweetened
- 10 tablespoons flour
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup water
- 1 tablespoon creamy peanut butter
- 1/4 cup water
Directions
- Wash hands with soap and water.
- Place chicken in a large pot with the 1/4 cup of water. Cover and simmer until tender, about 45 minutes.
- In a medium bowl, mix chili powder, oregano, cocoa, flour (1/2 cup plus 2 tablespoons), pepper, and garlic powder along with 1 cup of water.
- Add mixture from step 2 to chicken in pot; mix well.
- Add peanut butter and 5 cups of water to chicken in pot; mix well.
- Bring to a boil.
- Reduce heat to medium. Cook for 10 to 15 minutes.
- Stir and serve immediately.
Notes
Learn more about: Herbs
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