PREP: 1 hr | COOK: 2 hr | MAKES 6 SERVINGS


  • 8 ounces Hatch Red Enchilada Sauce
  • 1 whole chicken, cut up in pieces
  • 2 cups Chicken Stock Santa Fe (Chicken Stock Santa Fe Recipe)
  • 2 ounces grated chocolate
  • 1 teaspoon ground cumin seed
  • 24 peeled almonds
  • 1 clove garlic
  • 1 white onion
  • 1 heaping tablespoon shortening
  • 1 teaspoon sesame seeds
Chicken with Mole¦ü Sauce


  1. Simmer the chicken parts in the chicken stock. Skim the foam as it rises during the first 15 minutes of cooking.
  2. Cover and simmer slowly for 60-90 minutes, depending on the size of the chicken.
  3. Remove the chicken and set aside in a warm place.
  4. In a blender combine ½ cup of chicken stock, the Red Enchilada Sauce, chocolate, cumin, almonds, garlic and onion. Blend briefly just long enough to combine the ingredients.
  5. In a cast iron skillet, heat the shortening until it starts to smoke. Add the chicken ad stir once or twice to prevent sticking, and then add the sauce.
  6. Simmer until the chicken is thoroughly seasoned and the sauce has thickened. If the sauce gets too thick you can add some water to thin to the desired consistency.
  7. Sprinkle the chicken with the sesame seeds and serve.

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