La Costeña Mole Chicken

La Costeña Mole Chicken

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Step 1 Bring a pot of water to a boil and cook the chicken through. Drain and set aside. Reserve a cup of chicken stock. 
Step 2 Add half a teaspoon of chicken stock powder if the stock is too bland. 
Step 3 Add the La Costeña Mole, evaporated milk and chicken stock into a blender and pulse until combined.
Step 4 Pour the blended mole into a small pot and bring it to a boil.
Step 5 Taste and season with salt and pepper. 
Step 6 Serve the chicken and coat it with a generous layer of mole. Garnish with sesame seeds, and serve! 



Serve chicken with mole with a side of white rice and La Costeña Whole Pinto or Black beans. 


  • Calories: 585 
  • Fat: 34.5g 
  • Carbs: 18.9g 
  • Protein: 50g 


  • 4 chicken thighs and legs, with bones and skin
  • 1 13 oz can evaporated milk
  • 1/2 tsp chicken stock powder, optional
  • Sesame seeds as a garnish
  • Cooking oil as needed
  • Salt and pepper to taste
  • La costeña Mole paste

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Mexico Rico
Mexico Rico