Weekend dish: red peanut mole with chicken (Mole de cacahuate con pollo) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 105) by Rick Bayless and Deann Groen Bayless

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a mixture of red wine, bay leaves, and vinegar for chocolate; and chicken thighs for breasts.

  • stockholm28 on March 09, 2018

    I made the savory version. I liked this, but it was not as complex as moles that I’ve had in the past. The peanut flavor really came through. I think this sauce would freeze well and I wished that I had cooked only half the chicken in half the sauce and frozen the other half of the sauce for a future meal.

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