Chicken Mole


6 chicken leg quarters, rinsed well
1 gallon water
1 whole onion, cut in half
2 bay leaves
2 garlic cloves
2 fresh cilantro sprigs
2 tablespoons salt
½ tablespoon ground black pepper
4 (15 oz) cans Juanita’s Mole
Opt’l: lime wedges


Place chicken, water and seasonings in a large pot. Cook on low heat for approximately 1 hour.
Once chicken is cooked, remove and set aside, then strain the broth and reserve for future use
(this is true chicken broth). In another large pot, empty the cans of Juanita’s Mole and bring to
a boil. Add cooked chicken and simmer for 5 to 7 minutes.

Serving Suggestion: Flavor with a few drops of lime juice if desired. Serve with a side of
Spanish rice.

Serves about 6

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