Doña Anita’s Chicken & Mole

Main Meals

A Recipe by El Popular

Forget the chicken dance; this dish is so good you’ll be doing the Mole dance. This Doña Anita’s Chicken & Mole is a quick and easy Mexican twist on BBQ pulled chicken — the Mole sauce brings the same sweet taste, but with a rich creaminess that can’t be beaten!

Let’s Get Started

  • Prep Time: 15 mins

  • Cook Time: 20 mins

  • Makes: 6-8 servings

Ingredients

  • 1 jar El Popular Mole Paste 8oz. or Powder 4oz.
  • 2-4 cups of chicken broth
  • 4 cups shredded chicken
  • 12 corn/flour tortillas

Directions

  • To prepare the Mole sauce, see the “Mole 101” box below.
  • In a skillet, whisk the prepared Mole and bring to a boil.
  • Add the chicken and simmer over moderately low heat for 5 minutes.
  • Stir and simmer for 5 more minutes.
  • Heat tortillas and garnish with Queso Fresco or your favorite toppings.

Mole 101

Mole, whose name comes from the Nahuatl word “mōlli” meaning sauce, is a centuries-old dish full of history and flavor. Mole poblano, the most famous type, originates from Puebla, Mexico, and has become a symbol of Mexico’s “mestizaje,” blending indigenous and European culinary traditions. With El Popular Mole Paste or Powder, you can enjoy this rich, complex sauce anytime, perfect over chicken, vegetables, or rice.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Makes: 2-3 servings

Ingredients

  • ½ jar El Popular Mole Paste (8.5 oz) or Mole Powder (4.5 oz)
  • 1–2 cups chicken broth

Directions

  • In a large skillet or saucepan over low heat, combine El Popular Mole paste or powder with chicken broth.
  • Stir slowly, adding more broth as needed to reach your desired thickness.
  • Sautee for 3–5 minutes, stirring occasionally, until smooth and heated thoroughly.
  • Serve hot over chicken, beef, rice, or vegetables.

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