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…..no. It is delicious none the less, and a dish that I prepare often in our home.

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.

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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.