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La Costeña Mole Chicken
Chicken Mole is made with layers of complex and bold flavors, simmered together over a long period of time before being blended until smooth. Learn how to make this delicious chicken mole and serve with warm rice, beans, wrapped in tortillas, or drizzled over your favorite tacos, nachos, and veggies.
Recipe Ingredients
1 La Costeña Mole Paste- 4 Chicken thighs and legs, with bones and skin
- 1 13oz Can evaporated milk
- 1/2 Tsp chicken stock powder
- Sesame seeds as a garnish
- Cooking oil as needed
- Salt and pepper to taste
A staple of Mexican cuisine.
Our refried pinto beans are a creamy, satisfying accompaniment to traditional Mexican dishes like chiles rellenos, carne asada, and tampiqueña steak.
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Pati Jinich
Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.
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