Simple Shredded Chicken Mole

Mole, mole, mole, mole . . . moleee. 

I had to! I love that movie. I’m a sucker for anything “based on true events”. Back to business though, mole is delicious. What is it exactly? It’s a chute sauce that is sweetened with chocolate. Once the sauce is ready, you either drizzle it over chicken pieces or combine and coat shredded chicken. 

THE PERFECT HOLIDAY DISH

Holidays are fast approaching and we are all in need of delicious dishes to bring to the festivities. Why is this dish great for a pot luck you say? Well, it’s sweet, delicious, traditional and filling, but it is also simple. It can be served buffet style and it reheats awesome. 

THE COMPONENTS

THE MOLE SAUCE

Like most Mexican recipes – master the sauce, master the dish. In a truly authentic mole sauce, you cook the chiles and further crush them into a fine, and smooth paste. That’s the base of the sauce. You reheat the the paste and thin it out with some chicken broth, while incorporating chocolate and milk to sweeten it all up! This can be a lot of work and it can be pretty time consuming. Fortunately, you can pick the mole paste at your grocery store. The rest you will learn here my friends. Later I do want to write up a recipe for Mole sauce from scratch, but why wait until that day when you can enjoy some delicious mole tonight! 

mole sauce

Chances are you will have mole sauce leftover. I love to have extra mole to serve on the side in case anyone wants to add more or drizzle some on top of their rice – because that’s delicious too! 

If you do find that it is too much sauce for your taste, cut the recipe in half. Simple! 

THE CHICKEN

As I mentioned, there are more than one way to serve mole – 3 in my opinion. Sauce poured over whole pieces of chicken (drumsticks are my go-to), coated with shredded chicken and served along side rice and beans, or coated with shredded chicken and served as a sandwich (hoagie style). 

There isn’t much to shared about the chicken. I keep it simple, and boil drumsticks (if I’m serving whole) or chicken thighs (if I’m shredding). You don’t need to worry too much on seasoning the chicken, all the taste and flavor will come from your sauce. Just chuck those chicken pieces into a large pot with water and boil until fork tender and an internal temperature of 165F. Or feel free to use any shredded sub recipe of your liking. 

mole shredded chicken

HOW TO INDULGE?

For the sake of keeping this recipe holiday friendly, I am combining the mole sauce with shredded chicken. This way you can prep the dish ahead of time, bring to your party, re-heat, and serve! If for any reason you want to enjoy this dish as weeknight meal, leave the chicken pieces whole and pour the mole sauce over the top for a pretty plated appearance. 

It ain’t no Mexican party without some Mexican rice. Pair with rice, tortillas or some bolillo (hoagie rolls) OR croissants – my personal fav way to eat Mole!

mole mixed in pot

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In need of a dessert for your holiday extravaganza? Want to keep it in the Mexican family? Arroz con Leche!

Simple Shredded Chicken Mole

Combine sweet and savory with this traditional Mole just in time for your holiday pot luck!
Prep Time5 mins
Cook Time28 mins
Course: Dinner, Entree, Main Course
Cuisine: Mexican
Keyword: Chicken, chocolate, Mexican, Peppers
Servings: 6 people
Author: Sharon Guerrero-Perez

Ingredients

  • 1 lb Cooked Shredded Chicken (subrecipe) (or whole chicken pieces: thighs or drumsticks)
  • 3.1 oz Abuelita Nestle Chocolate (1 tablet)
  • 8.25 oz Dona Maria Mole Mexican Sauce (Paste) (1 jar)
  • 3 cups Chicken Broth
  • 1 tbsp Canola Oil
  • 1.5 oz White Onion, julienne
  • 3 cups Milk (whole or 2%)

Instructions

Shredded Chicken

  • Create the shredded chicken according to the recipe - or simply boil chicken thighs in a pot with enough water to cover over medium heat until internal temperature is 165F and fork tender. (I wouldn't be too worried about seasoning - all the flavor will come from the mole sauce)

Mole Sauce

  • Blend the mole paste, chocolate tablet and chicken broth until smooth.
  • Heat the oil in a sauce pan over medium heat.
  • Add the onions and saute until soft and translucent.
  • Add the blended sauce and 2 cups of milk. Whisk occasionally until sauce slightly thicken and begins to change color.
  • Once it slightly thickens, add in the remaining milk.
  • Heat a large sauce pan over medium heat.
  • Add two cups of mole sauce and the shredded chicken. Mix well to combine and heat through. Add more sauce if you want it to be more liquidy and serve any remaining sauce on the side.

Notes

  • 3 Way to Indulge:
    • Sauce combined with shredded chicken and eaten aside Mexican Rice 
    • Sauce combined with shredded chicken and eaten as a sandwich (hoagie or croissant) 
    • Sauce poured over the top of whole pieces of chicken 
  • Feel free to use chicken breast if that's a personal preference - I like thigh because I feel it gives it a bit more flavor 
  • Serve extra mole sauce on the side for guest to drizzle more over their rice or entire plate
    • If it's still too much, cut the mole section of recipe in half or increase amount of chicken
  • For Reference:

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