Chicken Mole version II

Chicken Mole version II

by Charles E. Cox


Bone Broth

  • 1 rotisserie chicken usually use sams club
  • 1 tsp chicken soup mix to flavor


  • 4 red peppers seeded & chopped into large chunks
  • 1 large sweet onion peeled & chopped into large chunks
  • 1 Tbsp minced garlic
  • 2 Tbsp vegetable oil use just enough to saute and sweat vegetables
  • 2/3 bottle mole Sauce Doña María brand
  • 1/2 circle Mexican chocolate
  • 1/4 cup peanut butter
  • 1 Tbsp Nutella
  • 3 Tbsp BBQ Sauce Sweet Baby Rays (plus or minus a Tbsp)
  • 3 Tbsp Ketchup Heinz (plus or minus a Tbsp)


Chicken Bone Broth

  • Bone all meat off chicken.
  • Take all bones, skin, etc and place in a 2-3 quart pot.
  • Add water to cover bones and cook for 1 hr on simmer.
  • Add 1-2 tsp of chicken soup mix for salt & flavor.
  • Pour off liquid into container and refrigerate. Will turn into gelatin once refrigerated.


  • In a large sauce pan, add vegetable oil. Saute and sweat the red peppers, sweet onion, and minced garlic.
  • Add mole sauce, mexican chocolate, peanut butter, nutella, BBQ sauce, & ketchup.
  • Mix and then use an immersion blender on the mix to combine all ingredients.
  • Add enough bone broth to achieve a smooth consistency of heavy cream or runny pudding.
  • Salt to taste as the bone broth will add salt.
  • Add chicken and simmer for 1/2 hr to 1 hr to incorporate the flavors into the chicken.
  • Stir occasionally and put on low temp so as not to burn the sauce on the bottom of the pan.

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