Lacquered chicken in classic red mole (Pollo asado en mole rojo clásico) from Fiesta at Rick's: Fabulous Food, Luscious Libations, Great Times with Friends by Rick Bayless and Deann Groen Bayless

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mexican white rice with sweet plantains (Arroz blanco con plátano macho maduro); Steaming corn tortillas

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

  • chennes on August 12, 2010

    While among the easiest moles I've ever made, I still wouldn't call this "easy"—making mole is an all-day process. But this recipe is quite good, and results in a very well-balanced mole where all the flavors have melded together to form a sum greater than the parts. The agave syrup makes the glaze a little like BBQ sauce, and it's a very nice BBQ sauce.

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