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Chicken with Amarillito Mole

Chicken with Amarillito Mole

  • Yield: 6-8 servings
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  • 2 Ancho chiles, seeded
  • 2 Guajillo chiles, seeded
  • 1 lb Tomatillos, husked and rinsed
  • 1 Tomato
  • 4 cloves Garlic
  • 2 Whole cloves
  • 1 tsp Ground cinnamon
  • 1 tsp Oregano
  • Sea salt to taste
  • 1/4 tsp Ground black pepper
  • 3 tbsp Vegetable oil
  • 8 Chicken pieces, with skin and bones
  • 1/4 cup White onion, chopped
  • 5 cups Chicken broth


  1. Heat a skillet over medium heat. When hot, toast both chiles for about 10 – 15 seconds per side.
  2. Place them in a cooking pot and add the tomatillos, tomato and garlic cloves. Cover with water, bring to a boil and simmer for 10 minutes.
  3. Transfer to a blender with the cloves, ground cinnamon, oregano, salt and pepper. Puree until smooth and set aside.
  4. In a large skillet, heat 3 tbsp oil over medium-high heat. Add the chicken pieces, skin side down, and cook 3-4 minutes on each side, until browned.
  5. Add the onion and cook a few minutes until soft. Pour the reserved sauce on top and cook 8-10 minutes, until sauce has thickened.
  6. Add the chicken stock and simmer for about 15 to 20 minutes, until the mole is thick enough to coat the back of a spoon.


Recipe adapted from