Mexican Chicken Red Mole Mole Colorado De Pollo Recipe

Indulge in the rich, complex flavors of authentic Mexican Chicken Red Mole Colorado! This recipe uses mild ancho chilies for a delicious, subtly spiced sauce, perfect for those who prefer a less fiery experience. Easily customize the heat level by adding guajillo chilies during the soaking process or sprinkling cayenne pepper on top. The tender chicken simmers in a luscious, deeply flavorful mole sauce, begging to be scooped up with warm tortillas. Get ready for a culinary journey to Mexico!

Prep Time 30 mins
Cook Time 150 mins
Calories 396.6 kcal
Protein 96g
Rating 5.0 (1 Reviews)
Mexican Chicken Red Mole Mole Colorado De Pollo 25

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mexican Chicken Red Mole Mole Colorado De Pollo

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How to Make Mexican Chicken Red Mole Mole Colorado De Pollo

  1. Place 1 pound ancho chilies in a large saucepan.
  2. Add enough water to completely cover the chilies.
  3. Bring to a boil, then remove from heat and let stand for 1 hour, covered with a plate to keep the chilies submerged.
  4. Season 2 pounds bone-in, skin-on chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper on both sides.
  5. Heat 2 tablespoons olive oil in a large Dutch oven or saucepan over medium heat.
  6. Add chicken and brown lightly on all sides.
  7. Add 4 cups water and 1/4 of a medium yellow onion, roughly chopped.
  8. Bring to a boil, then reduce heat and simmer for 1 hour.
  9. While chicken simmers, combine 1/4 cup sesame seeds, 4 cloves, 1 teaspoon black peppercorns, 1 cinnamon stick, 1 teaspoon dried oregano, and 1 teaspoon dried thyme in a spice grinder or blender. Grind until finely pulverized.
  10. Set aside the ground spice mixture.
  11. Drain the soaked ancho chilies, removing stems and seeds.
  12. Puree the chilies in a blender, adding a little water if needed to achieve a smooth consistency.
  13. Pass the puree through a fine-mesh sieve to remove any skins or seeds.
  14. Without washing the blender, puree 1 medium yellow onion and 1 (28 ounce) can of crushed tomatoes.
  15. Remove the cooked chicken from the broth and set aside. Strain the broth into a bowl or pot, reserving 1 1/2 cups.
  16. Add the pureed chilies and tomato-onion mixture to the Dutch oven or saucepan.
  17. Cook over medium heat for about 7 minutes, stirring occasionally.
  18. Add the ground spice mixture, 1 1/2 cups of reserved chicken broth, 2 ounces semi-sweet chocolate (chopped), 1 tablespoon sugar, and salt to taste.
  19. Add the cooked chicken back to the sauce.
  20. Cover and simmer for 30 minutes, adding more broth as needed to reach your desired consistency.
  21. Serve hot with warm soft corn tortillas and steamed rice, if desired.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

18g

Fat

15g

Carbs

5g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Poultry Chicken Recipes The Americas Mexican Gluten Free

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Poultry Mexican Potluck Dinner Party Heirloom Historical Holiday Event Spring Winter Chicken Food Processor Blender Stove Top Dietary Spicy Seasonal Comfort Food Meat Chicken Thighs Legs Taste Mood To Go Equipment Small Appliance Number Of Servings 4 Hours Or Less