Entree: Mexico – Oaxaca – Mole amarillo con pollo (Chicken in Oaxacan yellow mole)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 55 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped, approx. 6 oz (170 g)
- 3 cloves garlic, approx. 9 g
- 4 cups (960 ml) chicken stock, divided
- 4 dried guajillo chiles, stems and seeds removed, about 1.2 oz (34 g)
- 2 dried costeño amarillo or amarillo-type chiles if available, about 0.5 oz (14 g)
- 1/3 cup (45 g) toasted pumpkin seeds (pepitas)
- 2 corn tortillas, toasted, about 2 oz (56 g)
- 1 small cooked potato, peeled and chopped, approx. 6 oz (170 g)
- 1/4 cup (60 ml) vegetable oil or rendered lard for mole roux
- 1 tsp (5 g) ground cumin
- Salt to taste

Instructions

1. Cook the chicken: simmer chicken breasts with onion, garlic and 2 cups (480 ml) chicken stock until cooked through (12–18 minutes); remove, shred or slice, and reserve 2 cups (480 ml) stock for the mole.
2. Make the mole amarillo and finish: toast and soak chiles until soft; in a skillet toast pepitas and tortillas then blend with chiles, cooked potato, cumin and reserved chicken stock to a smooth puree; heat oil in a saucepan, add the blended mole and simmer, stirring, until thickened and flavors meld (10–20 minutes); season with salt, add shredded chicken to warm in the mole for 5–10 minutes and serve.