Mole Coloradito con Pollo (Oaxacan Little Red Mole Chicken)
A deep brick-red Oaxacan mole with ancho and guajillo, toasted sesame, almonds and a little dark chocolate, spooned over tender chicken.
- Time1 hr 40
- LevelHard
- Costabout £1.10 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, onion, 3 garlic cloves, bay leaf and 1 tsp salt in a large pan. Cover with 1.2 litres cold water and simmer gently for 25 minutes. Lift out the chicken and strain the stock.
25 min - 2
Toast the chillies in a dry pan for 20 seconds each side, then soak in 300 ml of the hot stock for 15 minutes.
15 min - 3
In a dry pan, toast the sesame seeds until golden, then tip out. Fry the almonds in 1 tbsp oil until browned, then the raisins until they puff, then the torn tortillas until crisp. Set all aside.
- 4
Blend the chillies and their liquid with the sesame, almonds, raisins, tortillas, tomatoes, remaining 2 garlic cloves, cinnamon, cloves and oregano. Add a splash more stock if needed to get a thick, smooth puree.
- 5
Heat the remaining oil in a wide pan and fry the puree for 10 minutes, stirring often, until it darkens and smells rich.
10 min - 6
Add 600 ml of the stock, the chocolate, vinegar and sugar. Simmer for 20 minutes, stirring, until thick and glossy. Season well.
20 min - 7
Add the chicken and warm through for 10 minutes. Serve with rice and 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.