55 minutes
A comforting and vibrant meal featuring tender chicken in a rich and aromatic Oaxacan yellow mole with green beans and chayote or potatoes.
Dried Guajillo Chiles, stemmed and torn
each
Diced Tomatoes In Juice, drained, fire-roasted preferred
0 oz
White Onion, cut into 4 pieces
each
Garlic Clove, peeled and halved
each
teaspoons
Ground Allspice
teaspoons
Ground cinnamon, Mexican canela preferred
teaspoons
Dried Oregano, Mexican preferred
teaspoons
Chicken Stock, divided use
cups
tablespoons
tablespoons
Boneless, Skinless Chicken Thighs, cubed into 1-inch pieces
0 lb
Green Beans, trimmed and cut into 2-inch pieces
0 oz
Chayotes, cubed into 1-inch pieces
each
teaspoons
Hoja Santa Leaves, torn into 1-inch pieces
each
Cilantro, chopped
cups
1. Make the Mole Base
Blend the guajillo chiles, tomatoes, onion, garlic, cumin, allspice, cinnamon, and oregano with 1 cup of chicken broth until smooth. Strain the mixture into a medium-large pot and cook over medium heat, stirring occasionally, until reduced to a paste-like consistency.
2. Prepare the Mole Sauce
In a separate pot, whisk the masa harina with the remaining 3 cups of chicken broth until smooth. Bring to a gentle boil to thicken slightly, then add the chicken, green beans, chayote or potatoes, and salt to the pot. Simmer for 20 minutes, or until the vegetables are tender and the chicken is cooked through.
3. Finish with Herbs
Stir in the torn hoja santa leaves or chopped cilantro just before serving, to add a fresh touch of flavor.
Use chilhuacle amarillo or guajillo chilies for authentic flavor, and toast them until fragrant but not burnt to avoid bitterness.
Adjust seasonings at the end for a balance between earthy, spicy, and sweet elements, and use lime juice or apple cider vinegar to enhance brightness.
Blanch green beans and chayote (or parboil potatoes) separately before adding to the mole to retain color and texture.
Allow the mole to rest for a few hours or overnight to let flavors meld together.
Roast or grill ingredients like onions, garlic, and tomatoes to add depth. Use fresh herbs like hierba santa or substitutes like fennel fronds with anise seed.
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