Weeknight Oaxacan Chicken Mole
This is a super easy way to have chicken mole in a flash; and I think it’s pretty comparable to the real, authentic, time-consuming recipe my family makes. Utilize whatever you have leftover, and forget breaking the bank.
- Chicken Breast, shredded***
- 4 cups chicken broth
- 1 jar (8.25 oz) prepared mole; such as Dona Maria
- 2 oz grated Nestle Abuelita Mexican Chocolate
- Rizo Bros. Oaxacan Cheese, pulled apart into strings, or grated
- Sour cream, optional
- Heat chicken broth in large pot, bring to a boil.
- Once boiling, whisk in mole until completely dissolved.
- Stir in the grated chocolate. Simmer for about 5 minutes.
- Add in chicken, stir, and continue to cook for 5 minutes.
- Spread the strings of cheese over the top and let melt. (Optional: place pot under the broiler to melt, if your pot is oven-safe!)
- Serve over rice, and top with sour cream, if desired.
***For the chicken, pull apart a leftover rotisserie chicken and place in large freezer bag. Sprinkle with chili powder and garlic powder. Add in enough salsa to cover the chicken and shake. (Use whatever salsa you have left in the fridge! It will moisten up the chicken.) Let marinade overnight, or however long you have.
If you do NOT have a leftover rotisserie chicken, season uncooked chicken breasts with chili powder and garlic powder. Place in boiling water, and allow to cook for ~30 minutes. Cool and shred.