Mole Negro with Chicken
A quick and rich Mexican-inspired dish featuring tender chicken in a dark, complex mole sauce, topped with crumbled cheese and fresh mint.
- Total time
- 15 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
Ingredients
- 2 cups cooked chicken, shredded
- ½ cup mole negro paste
- 1 cup chicken broth
- ¼ cup cotija cheese, crumbled
- 2 tablespoons fresh mint leaves
Instructions
- 1
In a medium saucepan over medium heat, combine the 1 cup chicken broth and 0.5 cup mole negro paste. Whisk until smooth and bring to a simmer, about 3-4 minutes, until the sauce thickens slightly and is fragrant.
- 2
Add the 2 cups shredded cooked chicken to the sauce. Stir to coat and cook for 5-7 minutes, until the chicken is heated through and the sauce clings to it.
- 3
Serve the mole chicken in bowls. Top each with the 0.25 cup crumbled cotija cheese and 2 tablespoons fresh mint leaves. Enjoy warm.
Tools you’ll need
- medium saucepan
- whisk
- measuring cups
- spoon
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