Mole Chicken

Culinary Tools:

  • 6-quart Dutch Oven with Cover
  • 4-quart Dutch Oven with Cover
  • Paella Pan with Cover
  • Chef’s Knife
  • Bread Knife


  • 2 cups seeded tomato, diced
  • 2 cups onion, chopped
  • 1½ cups baguette bread without crust, diced
  • 2 corn tortillas, cut into 4 pieces
  • 8 (6-ounce) chicken breasts, boneless and skinless
  • 5 cloves garlic, crushed
  • 3 almonds, chopped
  • 60 grams raisins
  • 2 spice cloves
  • 1 cinnamon stick, divided in two
  • 1 teaspoon aniseed
  • 30 grams sesame seeds
  • 3 tablespoons ground pasilla chile
  • 3 tablespoons ground ancho chile
  • 3 tablespoons ground guajillo chile
  • 2 (3.15-ounce) dark sweet chocolate bars
  • Salt and sugar to taste


  1. With the Chef’s Knife, cut the tomato and onion. Then, dice bread and tortillas, using the Bread Knife. Fill half of the 6-quart Dutch Oven with water. Add the chicken; cover and cook at medium-high heat for 13 minutes with the Redy-cook® valve open. Save the chicken and 6½ cups of the broth where it was cooked in; you will use them later.
  2. Preheat the 4-quart Dutch Oven at medium-low heat for 2 minutes. Add onion, cover and cook for 2 minutes with the Redy-cook® valve open.
  3. Add garlic, tomatoes, and almonds. Cover and cook for 2 minutes with the valve open.
  4. Add raisins, cloves, cinnamon, aniseed, tortillas, bread, and sesame seeds. Mix and cover for 1 minute.
  5. Add 6 cups of the chicken broth previously made. Cover with the valve open and cook at medium-high heat for 3 minutes.
  6. Add the pasilla, ancho and guajillo chiles. Mix and add the chocolate bars. Turn off the stove and let the mixture stand for 4 minutes.
  7. Once the chocolate has melted, blend all the ingredients; add sugar and salt to taste.
  8. Preheat the Paella Pan for 3 minutes at medium-high heat. Add the remaining 1/2 cup of the chicken broth and the blended mixture.
  9. Cover and cook for 5 minutes with the valve open. Add the cooked chicken and turn off the heat.

Chef’s Note:  Our Dinner4Two mole is the perfect treat for your Cinco de Mayo party! Please note, this recipe serves eight.