Chicken in simple red mole from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 180) by Rick Bayless

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Notes about this recipe

  • anya_sf on May 06, 2024

    Despite being called "simple", this was definitely an investment in time, pots, and pans. I only had 5 ancho chiles, so supplemented with 3 New Mexico chiles. Surprisingly couldn't find Mexican chocolate, so used semi-sweet with a bit more cinnamon. Used the chicken broth from poaching the chicken and definitely needed the full amount of salt plus 1.5 Tbsp sugar. Shredded the chicken (4 large breasts) into large pieces before reheating in the mole. Had about 2 cups mole leftover, which I will freeze for later. Served with Classic Red Tomato Rice as suggested, my family really enjoyed this, but it would also be good with plain rice.

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