Chicken With Green Mole Sauce…Simplified

When life is perfect and you have plenty of time, it is enjoyable to prepare a meal from scratch for your family. Roast chicken is a popular dish that everyone enjoys and is the base for many other dishes. But what about when you don’t have time to roast a whole chicken. That is when I say, “a rotisserie chicken can be your friend”. My Chicken With Green Mole Sauce…Simplified starts out with a store bought rotisserie chicken that is topped with a light, flavorful sauce that turns the chicken into a special Mexican meal.

Mole means sauce and a green mole…sometimes called pipian in Mexico is based on ground nuts, chilies and tomatillos which are also called tomate verde. You might be more familiar with the dark, thick moles which often contain chocolate, spices and lots of ingredients  My green mole is a simple version that doesn’t have 100’s of hard to find ingredients. Is it the same as a recipe that has been handed down from generation to generation… It is delicious none the less, and a dish that I prepare often in our home.

Chicken With Green Mole
Chicken With Green Mole

My green mole sauce is based on a mole paste that I make and you will find both recipes below. The paste recipe makes enough to be used twice and freezes well. It can easily be doubled or tripled, and frozen.  Because of the oil in this paste, it stays pliable enough to scoop out what you need even when frozen. If you do not wish to make the paste, you can find green mole pastes in jars and plastic containers in the international aisle of your local grocery store or Mexican markets. If fresh tomatillos can’t be found, canned ones can be substituted. After all, this is a simplified recipe.

Chicken With Green Mole Sauce

Preheat oven to 325 degrees

  • 1 Tbsp. oil
  • 1/2 small onion, chopped
  • 4 garlic cloves, minced
  • 1 poblano pepper, charred, seeded and skin removed
  • 3 tomatillos, charred and cut into quarters (canned may be used)
  • 1 Tbsp. chopped cilantro
  • 3 Tbsp. green mole paste* see recipe below or store bought
  • 1/2 cup chicken broth plus more if needed to thin
  • 1/4 tsp. ancho chili powder or to taste
  • a pinch of cayenne pepper or to taste
  • salt and pepper to taste
  • 1 rotisserie chicken, cut into serving pieces, any accumulate juices reserved
  • 2 or 3 Tbsp. pepita seeds, toasted for garnish (optional)
  • 1 poblano pepper, charred, seeded, skin removed, and sliced into thin strips for garnish (optional)

Heat oil a small sauté pan and add the chopped onion. Cook until translucent and then add the garlic. Cook for an additional minute.  Place in a blender or processor along with the poblano pepper, the tomatillos, and cilantro then blend until smooth. Pour into the sauté pan, stir in the mole paste, chicken broth and spices. Stir in any accumulated juices from the rotisserie chicken and simmer for five minutes, then taste for additional seasonings.

*Green Mole Paste

Makes two 1/4 cup portions

  • 1/3 c. pepitas (hulled green pumpkin seeds) toasted
  • 1/4 c. toasted sesame seeds
  • 2 Tbsp. peanuts
  • 2 Tbsp. bread crumbs
  • 1 tsp. each onion powder, garlic powder, oregano, and pepper
  • 1 1/2 tsp. cumin powder
  • 1/2 tsp. salt
  • 1/2 tsp. chipotle chili powder
  • 4 tsp. pumpkin seed oil
  • 4 tsp. peanut or canola oil
  • 1 serrano or jalapeño pepper, stemmed, seeded and finely minced

Place all ingredients in a blender or processor and blend until the mixture is smooth and the consistency of peanut butter.

To serve the chicken with green mole sauce, ladle some sauce onto a plate, top with chicken and spoon a little additional sauce on top. Garnish with toasted pepitas and strips of poblano, if desired.


This simplified version of chicken with green mole can be on your kitchen table in no time. Some side dishes that will go well with the chicken are pan sautéed corn, rice, beans, sliced avocado, sliced tomatoes and guacamole. And remember my saying, “a rotisserie chicken is your friend” as I will be using it in future recipes to help simplify your sometimes hectic and busy life.

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183 thoughts on “Chicken With Green Mole Sauce…Simplified

    1. Hi Donna, Thank you for your lovely compliment. Actually, this is one dish that you could probably enjoy. Poblano is a very mild chili but you could certainly leave it and the chili powders out of the mole. The majority of the flavor comes from the nuts and tomatillos.

    1. Hi Tin Man, I agree with you about mole being a favorite. I can’t tell you how often I prepare this dish. I didn’t know the history…thanks.

  1. This looks delicious! I do agree that a purchased rotisserie chicken can be a cook’s lifesaver.


    1. Thank you Bonnie, for your nice compliment. This is one of my favorite dishes to prepare during the week. A rotisserie chicken is a cook’s friend.

    1. Thank you Rosemary, for your nice compliment. I’m happy to know you liked the photo and recipe. It really is a delicious Mexican dish.

  2. Totally agree with you, life is not always perfect and you just have to do the best with what you have. That said, your plate of food does not look at all like you took short cuts. Love your simple version of the green mole. One of the requests I receive from mature adults I work with is: simplified, delicious and easy to put together recipes that do not require “100′s of hard to find ingredients” and yours fit the bill.

    1. Thank you Norma, for your kind words. I make and keep the mole paste in the freezer. By using the paste and a rotisserie chicken, this is an easy and delicious dinner to make.

  3. Great recipe! I have no problem buying rotisserie chicken. One good sized bird can easily stretch into 3 meals and the leftover bones makes a wonderful stock!

    1. Hi Karen, Thank you for your lovely compliment. I have to agree with you, I rely of a rotisserie chicken a lot. I even have the markets phone number and will call to find out when the chickens will be coming out so that I get a hot and fresh one.

  4. What a fantastic & special looking recipe, dear Karen! I never tasted chicken mole before! I must make this azll from scratch too! 🙂 It looks surely mouthwatering too! MMMMM!

    1. Thank you Sophie, I’m happy to know that you like the recipe and want to prepare the dish. I hope you will enjoy it…it is a favorite in our home.

    1. Thank you Darryl, for your nice compliment…I’m glad that you like the photo. I think this simplified version of a traditional Mexican dish is very good and I hope you will enjoy it.

  5. Love this recipe Karen! Mole is one of my favorite Mexican dishes and the green Mole is divine. I too often use a rotisserie chicken when I’m running short on time. Always a great short cut! Thanks for the recipe. I’m pinning and sharing on Facebook. Delish!

    1. Thank you very much Karista, for your lovely compliment. I’m happy to know you like the recipe. I really appreciate that you are sharing the recipe on you Facebook page…that is very kind.

  6. Karen, as always looking sOoOOoooo good and reading even better – tried you curry over the weekend, green Thai, very good – was going to do a post, but I had plated the dish … the phone rang it was my mother and after that call – the plate looked far from good, so I will do it again and get some proper photos. This one I will leave to the professionals … because too many weird and wonderful products I will not be able to get.

    1. Thank you Viveka, for your nice compliment. I do agree that this is a recipe where some of the ingredients might be hard to find in Sweden. I’m happy to know that you made the green coconut curry and enjoyed it…I appreciate you letting me know.

  7. Karen, thanks for coming by my blog! This post of yours was such a good read… firstly, I never knew what went into Mole paste… pepitas, bread, etc. I also never never knew that mole could be green or without chocolate! I want to try this version, because the dark version of mole never really got me excited about it. Thank you, I learned so much!

    1. Thank you Sophie, for your nice compliment. I’m glad that you stopped by for a visit and enjoyed the post. There are so many variations of mole…green, red, yellow and of course the dark ones that tend to have chocolate in them. I prefer the green myself…I like its’ bright flavors.

  8. I was not familiar with this distinct green Mexican sauce before your post, how lovely to be introduced on your blog. We’re hosting the appetizer component of a progressive dinner with three other homes on our street on Saturday and I’ve decided to make Tortilla Soup, for which I must go to a Mexican Grocery store to pick up a few things. I’ll see if I can find the pepita oil so I can try this sauce out. The time savings for the rotisserie chicken is a great idea and I know Trader Joe’s version is not too bad for the sodium; unfortunately our local groceries must brine the chicken because it’s super salty.

    1. Hi Eva, I’m glad you enjoyed learning about the green mole. Knowing the foods that you enjoy, I think you would like this dish. If you can’t find pumpkin seed oil just substitute peanut or canola oil in its place.

  9. I agree that rotisserie chicken is a great convenience, and it often has quite satisfying flavor. It’s particularly nice in dishes like this one, where the real star of the show is something else — your great green mole sauce in this case. Mole is excellent stuff, and this post reminds me it’s been quite some time since I’ve made it! Or even eaten it at a restaurant. Definitely time to remedy that. Really good recipe, and fun post — thanks so much.

  10. Your recipe looks lovely & sounds tasty, however I’m sure I’ll never be able to get all of those ingredients where I live. But I’ll bookmark it into my recipe file. I’m with you for the rotisserie chicken they have small & large size at our Wednesday market,in the Dordogne, always my 1st.. stall stop, as they go very quick,.they must be reading your blog. ha. ha.
    I hope I can search out all of the ingredients. to be able to try this.

    1. Hi Barbara, I have seen the trucks at the markets in France selling the rotisserie chickens…the smell when you walk buy is wonderful. I think that this recipe might be doable for you. I know that France produces excellent pumpkin seed oil but you could also use peanut or canola in its place. The pumpkin seeds (pepitas) are also called shelled squash seeds. If you can’t find them, you could just use more sesame seeds and peanuts in their place. If I can make any other suggestions on substitute ingredients just let me know. I appreciate your nice compliment.

    1. Thank you Geni, for your nice compliment. I’m happy that you like the recipe…it is nice for when you don’t have time to make the dish from scratch.

  11. It’s been a long time since I have bought a ready cooked chicken but they could certainly be your friend. I love the sound of this dish with its Mexican flavours.

    1. Hi Suzanne, I really do think a ready cooked chicken can be your friend when life gets busy. I’m glad you like this recipe…the sauce is delicious.

  12. I’m going to bookmark the chicken recipe as a possible filling for my next batch of tamales though it will take me a while to get around to it as I need to recover from my “March Break” cooking marathon. I’m still trying to convince myself that cilantro is not the ‘herb of the devil’ after a long standing dislike of the taste. 🙂

    The mole sauce … well, my Mexican grocery store has a couple of commercial versions that I’m willing to go for. I’ve used them before and love the fact that you can use the leftover chicken with mole as a filling for enchiladas, burritos and as a topping for tostadas.

    I even have two breasts from a rotisseries chicken waiting for their eventual destiny to be fulfilled.

    1. Hi Boleyn, I think using this dish as a filling for your next batch of tamales is a good idea. There are some very good commercial brands of the mole paste available. I had to start making my own when our market stopped carrying any of them. Thank you for your nice compliment…I’m glad you liked the recipe.

    1. Thank you Sissi, I’m happy that you enjoyed the photos and the recipe. There are many different kinds of moles but I like the green for its lightness and fresh taste.

  13. Looks delicious Karen, even with a rotisserie chook! When in the Canary Islands, I came across “Canarias Patatas” these are cooked and dried in sea water, served with a green mole sauce and a red mole sauce. Both were fantastic, I believe your green one s similar, have you heard of the red one?

    1. Thank you David, for your nice compliment. I’m happy to know that you like the looks of this dish. Of course, I Know that you would probably take the time to make the dish from scratch and make a beautiful gourmet meal. When life is hectic, it is comforting to know that you can use a rotisserie “chook” and it works. Yes, I have heard of red mole but have never prepared it. There are hundreds of moles that are specialties in different parts of Mexico.

  14. I’m with you for finding shortcuts when you just don’t have the time or inclination to prep a full meal. Most supermarket chickens are very tasty & tender but having something like this mole on hand to perk things up is a great suggestion.

    1. Hi Diane, I’m glad that you agree with me. In a prefect world, every dish that is served at the table would be prepare from scratch using only local ingredients. In our real life, which is often very hectic, shortcuts are most welcomed…at least in my home.

  15. I love mole of all kinds and yours looks and sounds delicious. I love that you tell us we can freeze the mole paste to have some for later. And of course, rotisserie chicken surely is our friend. I’ll bet you can’t tell it’s store bought with this fabulous mole sauce on it.

    1. Thank you Betsy, for your nice compliment. I think you are right…if I served this dish to anyone, I don’t think they would guess that I started with a rotisserie chicken from the market. The mole paste does freeze well. As long as you are making a batch, you might as well make enough to freeze and then just scoop out what you need when making a mole dish.

  16. After 3 weeks of noodles and spring rolls, TexMex sounds great to me though at this point I’d rather eat at your house than cook. I’m not in the groove!

    1. Hi Linda, I know that after your long trip it is does take a long time to readjust. I wish we were next door neighbors…I would have invited you and your sweet husband over for this comforting Mexican dish.

  17. I have only had mole sauces in Oaxaca and loved every bite. Most recipes are so complicated looking I have just never attempted to make one but your version gives me hope. Lovely presentation of course. Thanks.

    1. Hi Teresa, Every section of Mexico seems to have a specialty mole that is delicious. You are right…many recipes for mole have lots of ingredients and many steps but this is a simplified dish that I think most everyone can make and enjoy. Thank you for your lovely compliment.

  18. [laughing] Reading ‘green mole’ just a few moments ago I was perplexed. Had had and even made chocolate mole sauce after my few trips to Mexico, but had never heard of this oh so interesting version. As I would have to travel quite a distance to buy a rotisserie chicken, the dish would have to be altogether homemade, but the very interesting sauce would truly make that small task worthwhile! And the green mole paste will definitely be homemade also – sounds interesting to do actually! Thanks for something different 🙂 !

    1. Hi Eha, I’m glad that you enjoyed learning about green mole. I think it is a light and flavorful sauce that you will enjoy. Thank you as always for your visits and comments…they are very much appreciated.

  19. So glad you added what pepitas are as I have an organic pack of green pumpkin seeds in my cupboard, even though I’m not sure if they’re hulled or not. As for the tomatillos and poblano peppers I won’t be able to find those here. Do love the idea of trying out the green mole sauce as all of those ingredients are available. Even if I can’t make the chicken part of your fabulous recipe.

    1. Thank you Johnny, for your nice compliment. I do hope that you will be able to find the ingredients to make the mole. I’m glad that I added the explanation on what pepitas are…I would think what you have are already hulled. As far as the poblano peppers are considered…they are a mild chili so any green chili that you like would be fine. If you have a market that carries Mexican ingredients, you should be able to find canned tomatillos or tomatillo salsa and either would work.

  20. Great recipe, Karen. I love the approach and never thought of doing something like this. Back in the day when I was young with 4 hungry children eating me out of house and home, this would have been a God send. This would even work today when it’s just Baby Lady and me cooking a chicken quarter. Thanks for sharing and adding some simplicity to life.

    1. I’m glad you like the recipe, Richard. A rotisserie chicken is good for more than one meal for us as well. We always cut the chicken into parts and this is a nice way to use part of it. Thank you for your nice compliment.

    1. Hi Jeannee, I’m glad that you like the mole recipe…it really is good. With a blender close at hand, this can be whipped up in no time. Thank you for your compliment.

    1. Hi Celia, I know that sometimes it is hard to obtain certain ingredients for a recipe when we live in different parts of the world. I’m glad that you like the recipe and thank you as always for your lovely compliment.

    1. Thank you for the laugh, Bobbi. I totally agree about making extra…it makes putting this dinner together quick and easy. I’m glad you liked the photo and I appreciate your compliment.

    1. Thank you Rosa, I appreciate your nice compliment. I’m like you…I think pepitas add lots of flavor to sauces and make a wonderful thickener.

  21. I love rotisserie chicken and can’t help picking one up each time I go to Costco. It gives and infinite variety of quick, delicious dinners on the run. I also love your mole sauce as I’m not super crazy about the dark version with chocolate, this one sounds fabulous!

    1. Hi Chris, Not only are rotisserie chickens wonderful when you don’t have a lot of time to cook but I love their delicious flavor. I agree with you…I like the green moles better than the dark ones. Thank you for your lovely compliment.

  22. When I first moved to Chicago, I shared an apartment for a year with another former Detroiter. He was of Mexican descent and though a terrible cook, he made the best mole ever, both green and brown or dark. His was his grandmother’s recipe and it was a real process, one that I wouldn’t attempt even if I could. Yours, though, Karen, is very accessible and I’m really interested in giving it a go. A good mole is one of the things I so enjoy about Mexican food. Thanks for sharing your recipe.

    1. Oh John, I bet your friend’s moles were delicious. Many of them have lots of ingredients and lots of steps in their preparation. I think you will like this green mole as it is easy to prepare. Thank you for your nice compliment as always.

  23. Looks and soudns great and I love that it’s a simplified version of a well loved dish. Much as we all love to cook, there isn’t always time for more complex preparations 🙂

    1. Thank you Tanya for our nice compliment. We all have days when we just want something easy to prepare for dinner. This is delicious but no hard to prepare.

  24. Nice way to jazz up a rotisserie chicken. I’m watching the Weather Channel as I type this and looks like winter has returned to your area.

    1. Hi Larry, Yes, winter just doesn’t want to leave us. It has been snowing all day…at least 8 inches of additional snow on the ground so far. This is one of those nights when a rotisserie chicken comes in handy. I’m glad you like how I dress up a chicken and make it my own.

  25. If only I could find the pepitas! I’d love to sock some of that green mole sauce away in the freezer like you do. As much as I love to cook, a rotisserie chicken? A definite lifesaver for this “family”of two

    1. Hi Rosemary, I buy my pepitas (also called green pumpkin seeds, hulled pumpkin seeds or squash seeds in the bulk bins where nuts and grains are sold. You might also look at a health food store if there is one in your area. I’m glad that you agree that a rotisserie chicken can be a lifesaver on a busy day.

    1. Hi Mary, Thank you for your nice compliment. Green moles are good…they have a light, nutty flavor that I think you would enjoy. I hope you have a wonderful week as well.

    1. Hi Meg, I think we all lead busy lives and sometimes we need a little help where dinner is concerned. I’m happy to let my market help out when life is hectic with a rotisserie chicken that I can then use in one of my recipes. I’m happy you like the dish…thank you for your compliment.

    1. Thank you Lorraine, for your nice compliment. Rotisserie chickens are usually cooked perfectly and are a great start to a recipe when time is short.

    1. Hi Claire, There are hundreds if not thousands of different mole recipes cooked throughout Mexico. If you are going…take my with you! We had another foot of snow last night on top of what was still on the ground so Mexico’s warmth and good food would be enjoyed.

    1. Hi Tandy, Simplifying a recipe does make life easy on busy days. Interesting that a roasted chicken is cheaper than a raw one. That is what I enjoy about knowing bloggers from all over the world. Thank you for your nice comment.

  26. Great photo, Karen, looks really delicious! When you mentioned mole paste, I scrolled straight down and realised I have all the ingredients at home – I’ll be making this paste at the weekend to freeze.

    1. Hi Kiki, Thank you for stopping by for a visit and your nice compliment. I’m happy to know that you enjoyed the post and photo. I think you will enjoy this dish. The paste is easy to prepare and freezes well…I have some in my freezer all the time.

    1. Thank you very much Carol, for your lovely compliment. I appreciate that you enjoyed the recipe enough to pin it…I really appreciate that. It is one of my favorite dishes to make and I hope you will enjoy it.

  27. Karen, so true, a rôtisserie chicken can really be a fantasticc time saver, especially when you have a (small) crowd to feed and/or are really pressed for time. Your recipe sounds delightful and I love all the colorful and healthy sides such as corn and avocado. A real weekday meal!
    Have a wonderful Wednesday!

    1. Hi Andrea, I think a rotisserie chicken is perfect for a busy weekday meal. When I get it home, I like to enhance the chicken with a nice sauce and prepare a couple of sides and dinner is on the table in no time. I hope you had a nice day as well and thank you for your compliment.

    1. Hi Kay, This is such an easy mole sauce and not only do I know that you will find it simple to prepare but the end result is delicious. Be brave and give it a try…I think you will like it. 🙂

    1. Hi Tracey, I’m glad that my post was timely as far as your Mexican feast that you will be enjoying this weekend. Have a great and delicious time whatever you end up preparing. Thank you for stopping by for a visit and your nice compliment.

    1. Thank you Judy, for your lovely compliment. I’m happy you liked the recipe enough to pin it. I really appreciate the pin and hope you will enjoy the dish when you try it.

    1. Hi Kayle, Thank you for stopping by for a visit and your nice compliment. This is one of my favorite weekday meals…I glad you like it.

  28. Thanks for visiting my blog and taking the time to leave a comment.

    This dish looks totally delicious. We absolutely love Mexican flavours. Can’t wait to give it a try.

    You have a lovely blog. I’ve just started following you on bloglovin’. I look forward to hearing about your adventures.

    1. Hi Jennifer, I think that the two of us share a love of spice and flavorful foods. I’m happy to know that you enjoyed my blog and this recipe. I do hope you will enjoy the chicken with green mole sauce. Thank you so much for your lovely compliment and following my future adventures.

    1. Thank you Julie, for your nice compliment. I think no matter how much we enjoy cooking a meal from scratch…we all need shortcuts when life gets busy. I’m happy to know that you like the recipe…it is full of flavor and a favorite of ours.

  29. I’ve had green mole sauce at a local Mexican restaurant that specializes in moles but I’ve never attempted to make it at home. What a time-saver to use a rotisserie chicken. That looks wonderful!

    1. Hi Susan, This is such an easy recipe that I enjoy making when I’m short on time. I’m happy that you enjoy moles and like this recipe. Thank you for your nice compliment.

    1. Hi Jen, Thank you for stopping by for a visit and your nice comment. I’m happy to know that you enjoy by blog and I look forward to another visit.

    1. Hi Liz, I think we all need a shortcut of two when it comes to preparing dinner. This is one of my favorite ways to make a rotisserie chicken special. Thank you for your nice compliment.

  30. Oh Karen, I never had green mole…and from your description sounds delicious, love the ingredients in this sauce and I sure would love to dress the rotisserie chicken in this sauce…yum!
    Hope you are enjoying your week 🙂

    1. Hi Juliana, I think you would enjoy the green mole…its so flavorful. It is easy to make and adds some pazazz to a rotisserie chicken. Thank you for your compliment and I hope you are having a great week as well.

    1. Hi Kiran, Thank you for stopping by for a visit and your nice compliment. I hope you will try the green mole sauce…I think it is delicious.

  31. That dish does not look like you’ve taken any shortcuts, Karen. It looks delicious. Any time we can make some part of a dish ahead of time and freeze or refrigerate, it’s a plus.

    1. Hi Barbara, I agree with you about make ahead ingredients when it comes to preparing meals. Thank you for your nice compliment…I’m happy that the like the looks of this dish.

    1. Thank you Gourmantine, I’m glad that you like the chicken with green mole sauce…shortcuts are always helpful on busy day. Thank you for your nice compliment.

    1. Hi Paula, I’m glad that you like the recipe. Many moles have lots of ingredients and many steps in their preparation but I think you will find this to be an easy recipe and very flavorful. I appreciate you nice compliment…thank you.

  32. Karen, I have never heard of mole! I love everything about it. Wow, this looks tantalizingly delicious 🙂

    1. Thank you Judy, for your lovely compliment. Moles are a traditional Mexican sauce and some can be quite complicated. This green mole is much simpler but have wonderful tastes. I’m glad you like it.

    1. I’m glad to know that you are a mole lover, Simply Life. I think you will find this a very easy recipe to prepare at home. Thank you for your nice compliment.

  33. Oh Karen – you are definitely speaking to me with this recipe! I’ve made black mole’ a couple of time and it honestly took all day and then it had to set overnight and be cooked down the next day. It was delicious, but what a process! You green mole’ paste looks perfect and one I’ll definitely be making, and then what to do with? Hum, let’s see. Chicken with Green mole’ Sauce? Of course! 🙂 Thanks!!!

    1. Hi MJ, Your nice comment made me smile. I think you will find this recipe a piece of cake compared to the complicated dark moles. I keep the paste in the freezer and make this dish often. I hope you will enjoy it. Thank you for your nice compliment.

  34. I’m loving the rotisserie chicken for this, and the recipe sounds INCREDIBLE. Now if things at work will just slow down and I can find a lazy afternoon to give it a try…..

    1. Hi Lea Ann, Life can get hectic and that is when a rotisserie chicken really helps out getting dinner on the table. When you have the time, I think you will enjoy this dish.

  35. I buy rotisserie chickens all that time. They’re more affordable than people think. This dish looks amazing. I love the corn on the side!

    1. Hi Kristi, I love the flavor of a rotisserie chicken and they work so well in my of the dishes that I prepare. The green mole sauce is a favorite of mine…glad you like it. Thank you!

  36. That green mole sauce looks great! We are big fans of rotisserie (BBQ) chickens here…such a good dish can be had when you simply don’t feel like waiting for a roast to cook.

    1. Hi Ali, I’m happy that you like the green mole sauce…it has so much flavor. I’m glad that you agree with me about a rotisserie chicken helping get dinner on the table when you don’t have lots of time to spend in the kitchen. Thank you for your compliment.

  37. Hi Karen. I love the idea behind this mole sauce and that it’s actually ok to use a pre bought BBQ chicken and give it a bit of green love.

    I actually eat pepitas often, roasted and salted (but rarely) think to use them in a sauce. It’s a great idea, very, very wholesome. When I get my next school break I have three new cookbooks and food memoirs/stories.

    One is Like Water for Chocolate and I look forward to devouring the words and maybe some recipes from that epic food & love story.

    1. Thank you Allie, for your nice comment. Some cooks may look down on a cooked chicken off a rotisserie but not me. They are juicy from revolving on a spit and they are delicious. Using one as a basis for this meal saves me time and the green mole sauce makes it special. I think you would enjoy using pepitas in sauces not only for the taste but they act as a thickener. Enjoy your well deserved school break with your nice book selection.

      1. One of my most favourite chicken sandwich ingredients in a recipe beloved by many (many many) top Sydney chef’s, calls for the humble roast chicken! It’s simple a Waldorf, chicken salad sandwich, walnuts, celery, mayo and all. It’s my go to and when people ask how it’s made (they’re often surprised) that it all begins with a store bought chook!

      2. Hi Alli, I’m happy to know that you use rotisserie chickens from the store as well. They can be a lifesaver for a cook on a busy day. Sounds like your favorite sandwich would be mine as well. 🙂

    1. Hi Daisy, I’m happy to know that you like the recipe for chicken with green mole sauce. I mole freezes beautifully, so make a big batch…I’m glad you like the idea. Thank you for your nice compliment.

  38. Thank you for simplifying mole sauce – I have always been a bit intimidated, but it really does sound pretty simple and delicious! I will be sure to try this!

    1. Hi Jane, This version of green mole is very simple and I think you would enjoy it. What is nice is that you can make a big batch of the paste and freeze it for when you want to make the sauce. Thank you for your nice compliment.

  39. I adore mole sauce, but I have never had green mole. I plan to pin this in favorites, I really need to try your recipe. I love that our farmers markets are opening soon, I alway pick up tomatillos:-) Yum, Hugs, Terra

    1. Hi Terra, If you like mole sauce, I’m sure you will enjoy the green mole. I hope you will enjoy the recipe when you are able to get free tomatillos. Thank you for your nice comment and have a great week.

  40. Can’t remember if I commented on this (and there’s too many comments to scroll through to find out) but Karen, chicken with mole sauce is one of my favorites. Never knew how to make green mole sauce before. Always order it when we go out. Thank you!

    1. Hi Kathy, I did the scrolling for you and no…you hadn’t commented on this dish. I’m happy that you now have a recipe for one of your favorites. I think you will enjoy this chicken with green mole. Thank you for your nice comment.

  41. This is such a popular dish in Mexico–and this version is just lovely. So bright and light, compared to other moles. One local version of green mole actually uses lettuce! But I like yours much better. Thanks for sharing. And Happy Easter to you!

    1. Thank you Victoria, It is a real compliment that you like my version of the green mole…I have seen the versions that use lettuce. I hope you have a Happy Easter as well.

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