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Grandma Teresa's Chicken Mole Recipe

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This recipe for Grandma Teresa's Chicken Mole is from The Alonzo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large chicken breasts (with skin & bones)
4 to 6 cups of chicken stock
1/4 to 1/3 cup of Gebhart’s Chili Powder
Italian style bread crumbs
Salt
Directions:
Directions:
Boil chicken in broth (broth should cover chicken by 1 to 2 inches.

When chicken is done, (color changes to a beige color and the meat will easily flake from bone) remove from pot and let cool.

Once cooled, remove skin and bones and shred meat into large pieces.

Bring the broth to a boil and then add bread crumbs – a small amount at a time to thicken. The broth will also thicken as it cools.

Then add approximately 1/3 cup of chili powder and stir in. Add salt to taste, then add chicken pieces.
Serve with corn tortillas and Spanish rice.
Personal Notes:
Personal Notes:
While this dish is a favorite in our family, it's not actually a traditional Mexican molé, which would probably contain chili peppers and chocolate among other ingredients. We're not sure how or why Grandma Teresa always called this concoction "Chicken and Mole", but we didn't really care, we just knew we loved it.

 

 

 

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