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Polloen Mole

I felt in love with mole when I was in Mexico a couple of years ago. I can still remember one I had in Valle de Bravo sharing table with the lads working in the stables at the Spanish Breed National Championship. Good food, good people.

This is  an easy and quick version of Mole. I know it is not the official version, if there is one. But you will have a delicious Mole at home in just a few minutes.

The music has to come from Chavela Vargas, what a woman she was! En el Ultimo Trago


  • 4 Free range chicken breast.
  • 1 Small Onion.
  • 2 Garlic Cloves.
  • 1 Table spoon pumpkin seeds.
  • 1 Tea spoon sesame seeds.
  • 1 Tea spoon grounded Cinnamon.
  • 70 gr. Dark Chocolate (70%).
  • 2 Cloves.
  • 20gr. Roasted Almonds.
  • 20gr. Sultanas.
  • 2 Chipotle Chillies.
  • A piece of bread from the previous day.
  • 4 Table spoon Olive Oil.
  • 250 ml. Water.
  • Salt.


Cut the chicken breast in large cubes and season them.. Chop the onion and reserve.

Put in a pot the olive oil at high heat. Fry the garlic cloves until golden, remove them and reserve.

In the same pot fry the chicken until golden. Remove from the pot and reserve.

Reduce the heat to low and cook the onion until soft. Add the sesame and pumpkin seed. Cook for 2 minutes. Add the chocolate and stir well until it is completely melted. Add in the garlic, cinnamon, cloves, almonds, sultanas and chillies. Stir and cook for 2 more minutes.

Add the water and cook at low heat for 15-20 minutes(we don’t want the sauce too thick as it will cook again later with the chicken). Remove from the heat, add the bread and blend with a hand blender.

Return the pot to the heat and add the chicken.Season. Cook for 5-10 minutes at low heat. (If too dry you could add more water, or if too liquid extend the cooking time).

Serve it with rice and tortillas… and a very cold beer!