Chicken Mole

Chicken Mole


  • Flour
  • Vegetable Oil
  • Cumin
  • Salt (optional)
  • Oregano
  • California Chile powder or New Mexico Chile powder (which is hotter)
  • Chicken Broth
  • Chicken Breasts


Boil the chicken breasts and set aside, let the broth stand so the fat will sink to the bottom. In a frying pan, add about 2 tablespoons of vegetable oil. Heat and then remove from heat, add some flour to make a paste, then add your choice of Chile powder, enough to make it paste still, but not lumpy. Return to mid heat, gradually stir in the chicken broth, slowly with a whisk, getting out the lumps. Thickness will come while it cooks. Add a touch of salt, cumin and oregano to taste. About ½ teaspoon to start. Use two forks to shred the chicken to your choice or cut into cubes. Then add the chicken to the mole and let it simmer for about 10 minutes. Enjoy with flour tortillas for breakfast, lunch or dinner!!

Richard Orduno

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