The Chew: Braised Chicken Mole
If you would have asked me about Mole before this episode of The Chew, all I could have told you was that it’s “that Mexican dish made with chocolate.” But thanks to Michael Symon, I as well as everyone else, now know that it’s definitely a lot more than that! Michael was in Walt Disney World in Orlando, Florida for the International Food and Wine Festival with his Chew co-hosts and they dedicated an entire episode to Magical Meals in Minutes! I know, I probably got your attention once again as you thought “there’s no way you can make Mole in minutes, but just read and learn! Michael’s Braised Chicken Mole is truly a masterpiece, and yes, he did put it together in no time at all!
To get the recipe, click next page.
The Chew: Braised Chicken Mole Recipe Ingredients

Michael Symon’s Braised Chicken Mole truly is a magical meal and now you can prepare it yourself at home! (67238971@N0 / Flickr)
- 7 dried ancho chiles – seeds removed, torn into pieces
- 3 C boiling water
- 1 whole chicken – cut into 8 pieces (2 legs, 2 thighs, breasts cut in half)
- 4 cloves garlic – peeled, roughly chopped
- 2 tsp coriander seeds
- 1 cinnamon stick
- 1/4 C white sesame seeds
- 1 large tomato – cored, roughly chopped
- 2 1/2 C chicken stock
- 1 lime – juiced
- 3 corn tortillas – 6-inch
- 1/2 C raisins
- 2 tbsp olive oil
- 2 small onions – peeled, small dice
- 1 tsp cumin seeds
- 2 tsp dried oregano
- 1/4 C sliced almonds
- 1/4 C pumpkin seeds
- 1 C fresh-squeezed orange juice
- 2 pieces orange peel
- 2.7 oz Mexican chocolate
For the Spicy Marinated Onions:
- 1/2 C fresh lime juice
- 2 jalapenos – shaved into thin rings
- 3/4 C fresh orange juice
- 1 1/2 C red onion – shaved
To Serve:
- 6 sprigs cilantro
- white rice – steamed
The Chew: Braised Chicken Mole Recipe Directions
- On a preheated grill or grill pan, grill the tortillas on both sides, then cut
- Add the cut, charred tortillas to a small bowl, then add the raisins and chiles before pouring the hot water on top
- Cover the bowl with plastic wrap and set aside for 5 minutes to let the chiles soften
- In a bowl, strain the chile mixture then add to a blender with 3/4 C of the liquid
- Puree until you have a smooth paste
- Place the chicken on a plate and season with salt and pepper
- In a Dutch oven over medium-high heat, add the olive oil
- Add the chicken, skin-side down, and cook until golden brown on both sides, then remove
- Into the Dutch oven, add the garlic and onions, and cook for about 4 minutes, until softened
- Add the coriander, cumin, oregano, almonds, cinnamon stick, sesame seeds, and pumpkin seeds
- Toast for about 2-3 minutes, then add the pureed chile mixture and cook for another 1-2 minutes
- Add the orange juice, tomato, and chicken stock, then stir until combined
- Use an immersion blender to make a smooth sauce
- Add the chicken and bring to a simmer, then cover the Dutch oven and let simmer for an hour
- Remove the chicken to a plate
- To the Dutch ovn, add the lime juice, orange peels, and chocolate, then stir until incorporated
- Bring the pureed mixture to a simmer and season with salt and pepper
- Add the chicken pieces back into the Dutch oven and let simmer for 5-10 minutes
For the Spicy Marinated Onions:
- In a small bowl, add the lime juice and orange juice, then whisk together
- Add the jalapeno and onions and toss
- Season with salt, then cover and let the vegetables sit to soften and marinate
To Serve:
- Scoop some white rice onto a platter and top with the chicken and mole sauce
- Garnish with the Spicy Marinated Onions and cilantro
www.fooddoz.com says
Thanks for the braised chicken mole recipe.