Mole Amarillo con Pollo (Oaxacan Yellow Mole Chicken)
A light, golden Oaxacan mole of green tomatillo and dried chilli, thickened with masa and served over chicken, potato and green beans.
- Time1 hr 30
- LevelMedium
- Costabout £1.54 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the chicken, halved onion, 3 garlic cloves, bay leaf and 1 tsp salt in a large pan. Cover with 1.2 litres cold water, bring to the boil, then simmer gently for 25 minutes. Lift out the chicken and set aside. Strain the stock.
25 min - 2
Toast the chillies in a dry pan for 20 seconds each side. Soak in 250 ml of the hot stock for 15 minutes.
15 min - 3
Return the strained stock to the pan, add the potatoes and simmer for 10 minutes. Add the green beans and courgettes for a further 5 minutes, then lift the vegetables out and keep them warm.
15 min - 4
Blend the chillies and their liquid with the tomatillos, chopped onion, 2 garlic cloves, cumin, cloves, allspice, oregano and 0.5 tsp salt until completely smooth.
- 5
Heat the oil in a wide pan. Fry the puree for 8 minutes, stirring, until it darkens and thickens. Take care, it spits.
8 min - 6
Whisk the masa harina with 100 ml cold water until smooth and stir it in. Add 500 ml of the hot stock and simmer for 10 minutes until it coats a spoon like single cream. Season to taste.
10 min - 7
Add the chicken and vegetables and simmer for 10 minutes until everything is hot and glossy. Scatter with coriander and serve with rice or warm tortillas.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
