Mole Amarillo with Chicken
A vibrant Peruvian yellow mole featuring roasted chiles, turmeric, and cumin served over tender poached chicken. Rich, aromatic, and deeply satisfying.
- Total time
- 50 min
- Servings
- 4
- Calories
- 420
- Protein
- 48g
Ingredients
- 6 dried guajillo or aji amarillo chiles
- 1 large yellow onion
- 5 whole garlic cloves
- 1.5 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- 3 tbsp olive oil
- 1.5 cup chicken or vegetable broth
- 1 to taste salt and black pepper
- 2 lbs bone-in chicken thighs and breasts
- 4 cup water
- 2 whole bay leaf
- 1 tsp salt
- ¼ cup fresh cilantro
- 2 tbsp sesame seeds
Instructions
- 1
Place chicken pieces in a large pot with water, bay leaves, and salt. Bring to boil, then reduce heat and simmer 20 minutes until cooked through. Remove chicken, reserve 1.5 cups broth, and set aside.
- 2
Stem and deseed the dried chiles. Toast in a dry skillet for 30 seconds until fragrant.
- 3
Place toasted chiles in a bowl and cover with hot water. Soak 10 minutes until softened.
- 4
Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic; sauté 3 minutes until softened.
- 5
Add turmeric, cumin, and coriander to the skillet and toast 1 minute, stirring constantly.
- 6
Drain soaked chiles and transfer to a blender with sautéed aromatics, spices, and reserved broth. Blend until completely smooth, 2–3 minutes.
- 7
Pour mole through a fine-mesh strainer into the skillet, pressing solids with the back of a spoon. Discard solids.
- 8
Heat the strained mole over medium heat for 3–4 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper.
- 9
Return cooked chicken to the skillet and gently coat in mole sauce. Warm through, 2–3 minutes.
- 10
Transfer to serving platter and garnish with fresh cilantro and sesame seeds. Serve warm.
Tools you’ll need
- large pot
- 12-inch skillet
- blender
- fine-mesh strainer
- cutting board
- chef's knife
- wooden spoon
- measuring spoons
- measuring cups
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