Chicken Mole

We became addicted to this wonderful dish while participating in a cooking group at our last long term RV park. Now I know this is not the same recipe that the lady in our group used because I know the seasoning she used was made by Knorr, not Goya; but I was shopping one day and saw the jar of goya mole on the shelf and grabbed it. Then I had to figure out how to use it. So I decided to visit the Goya website and found This Recipe and decided to give it a try. The original recipe calls for using a whole chicken but we prefer chicken breasts but other than that I stuck with their recipe.

9 oz jar mole
3 cups water or chicken broth
2 Tbsp canola oil
2 - 2 1/2 lbs boneless, skinless chicken breast
1 tsp adobo seasoning with pepper, or to taste
tortillas (flour or corn, whatever your preference)

In saucepan over low heat combine mole and broth. Stir constantly until mixture is well combined and comes to a simmer. Remove from heat and keep warm.

Cut chicken breasts into thick pieces and season. Heat oil in skillet and add the chicken.

Cook chicken in oil just until it turns white on the outside. Add the sauce and stir so that chicken is completely covered with sauce.

Bring to a boil then reduce heat to low. Simmer the chicken, with pan partially covered, until chicken is completely done, about 10 minutes.

Serve with warm tortillas and your favorite Mexican sides and enjoy!

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