Entree: Mexico – Oaxaca – Pollo en mole coloradito (Chicken in Oaxacan red mole)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
25 min
Cook
1 hr
Additional
10 min
Total
1 hr 35 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each - 2 tbsp (30 ml) vegetable oil or lard - 1 medium onion, quartered, approx. 6 oz (170 g) - 3 cloves garlic, approx. 5/16 oz (9 g) - 5 cups (1.2 L) chicken stock, divided - 3 dried ancho chiles, stems and seeds removed, about 0.9 oz (25 g) - 2 dried guajillo chiles, stems and seeds removed, about 0.6 oz (17 g) - 1/4 cup (35 g) pumpkin seeds (pepitas) - 2 tbsp (30 g) sesame seeds - 1/4 cup (35 g) raw peanuts or blanched almonds - 1 corn tortilla, toasted, about 1 oz (28 g) - 1 slice stale bread, toasted, about 0.75 oz (22 g) - 1 oz (28 g) dark or Mexican chocolate, chopped - 1 tsp (5 g) dried oregano (Mexican if available) - 1 tsp (5 g) ground cumin - Salt to taste
Show original ingredient measurements
- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each - 2 tbsp (30 ml) vegetable oil or lard - 1 medium onion, quartered, approx. 6 oz (170 g) - 3 cloves garlic, approx. 9 g - 5 cups (1.2 L) chicken stock, divided - 3 dried ancho chiles, stems and seeds removed, about 0.9 oz (25 g) - 2 dried guajillo chiles, stems and seeds removed, about 0.6 oz (17 g) - 1/4 cup (35 g) pumpkin seeds (pepitas) - 2 tbsp (30 g) sesame seeds - 1/4 cup (35 g) raw peanuts or blanched almonds - 1 corn tortilla, toasted, about 1 oz (28 g) - 1 slice stale bread, toasted, about 0.75 oz (22 g) - 1 oz (28 g) dark or Mexican chocolate, chopped - 1 tsp (5 g) dried oregano (Mexican if available) - 1 tsp (5 g) ground cumin - Salt to taste
Instructions
1. Poach the chicken: place chicken breasts, onion, garlic and 3 cups (720 ml) chicken stock in a pot, simmer until cooked through (12–18 minutes), remove and shred or slice, reserve 2 cups (480 ml) cooking stock for the mole. 2. Prepare the mole and combine: toast chiles briefly until aromatic, soak in hot water until soft; toast pepitas, sesame, nuts, tortilla and bread until golden; blend softened chiles, toasted ingredients, chocolate, spices and reserved stock to a smooth sauce, simmer gently 10–20 minutes to meld and thicken, season with salt, add shredded chicken to warm through in the sauce for 5–10 minutes and serve.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 453 kcal
Carbohydrates: 20.1 g
Protein: 46.1 g
Fat: 21.6 g
Saturated fat: 3.1 g
Cholesterol: 130 mg
Fiber: 5.9 g
Sodium: 1274 mg
Potassium: 1063 mg
Calcium: 172 mg
Iron: 4.77 mg
Vitamin A: 137 µg RAE
Vitamin C: 5.4 mg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.