Amarillito Mole with Chicken
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- 2 ancho chiles stemmed and seeded
- 2 guajillo chiles stemmed and seeded
- 1 lb, or about 8 to 10 tomatillos husked and rinsed
- 1 Roma tomato
- 4 garlic cloves
- 2 whole cloves
- 1 tsp ground cinnamon
- 1 tsp oregano
- 2 tsp kosher or sea salt or to taste
- 1/4 tsp black pepper ground
- 3 tbsp vegetable oil
- 8 chicken pieces with skin and bones
- 1/4 cup white onion chopped
- 5 cups chicken broth
- 3 medium fresh hoja santa or 5 dried optional
- Corn Masa Dumplings optional (recipe in same episode!)
- On an already hot comal or dry skillet set over medium heat, toast the chiles for about 10 to 15 seconds per side. They will become more pliable and release their aroma. Remove the chiles from the pan and place them in a cooking pot along with the tomatillos, tomato and garlic cloves. Cover with water and bring to a boil over medium-high heat, and simmer for 10 minutes, until they are soft and cooked. Transfer to a blender along with 2 whole cloves, ground cinnamon, oregano, salt and pepper. Puree until smooth and set aside.
- In a large skillet, heat 3 tablespoons of oil over medium-high heat. Gently add the chicken pieces skin side down first, and brown on each side for 3 to 4 minutes. Incorporate the onion and cook 2 to 3 minutes, until soft and translucent. Pour the reserved pureed sauce on top, add the hojas santas if using, and cook until it has seasoned and thickened, about 8 to 10 minutes.
- Add the chicken stock, bring to a simmer and keep at a steady simmer on medium heat for about 15 to 20 minutes. Reduce the heat to medium-low, add the masa dumplings one by one to the pan. Cook for another 12 to 15 minutes, or until the dumplings are cooked and the mole thickens enough to coat the back of a wooden spoon.
40comments inAmarillito Mole with Chicken
This was a family favorite until the doctor said I needed to eat vegan. I made this recipe today substituting homemade veggie broth in the sauce and coconut oil instead of lard for the masa dumplings. My husband grilled and shredded his own chicken thighs and mixed in a bit of mole sauce. I served it with rice, beans, and avocado. It was perfect and just as good as Pati’s non-vegan version.
Wow, thanks for sharing!
Do you serve this with Mexican rice or something else?
White rice would be perfect on the side so it can absorb the yummy sauce Susan 😉
Joseph from rockaway
Do tomatillos need to ripen? Should they be soft and mushy to be ripe
No, they need to be green and firm when you touch them. If they are soft and mushy most likely they will be really bitter 🙁
My wife and I really enjoy your cooking show. Your pride in the cuisine and your energy are refreshing.
Question, do the seeds in either the tomato or tomatillo add any flavor? The reason I ask, due to health reasons I need remove all seeds from the dish.
Thanks for the kind words Paul! It is perfectly OK to remove the seeds, the flavor of the mole will still be totally there 😉
Michael Hogan (Sydney, Australia)
Thanks for your generosity as I have often cooked from your wonderful recipes. For this one I didn’t have access to fresh tomatillos so I used tinned ones and put in the oven with the tomato until starting to blacken, adding the garlic part way through. I soaked the dried chillies before putting all in the blender. Delicious!
Awesome Michael, so glad you enjoyed this mole, greetings to Sydney 🙂
Please give the recipe for the dumplings, thank you.
Of course Joseph, here you go, enjoy! https://patijinich.com/chochoyotes-corn-masa-dumplings/
This is one of the most delicious things I have ever made. Thank you for perfecting this recipe for us!
Yay, thanks Steph! Amarillito is one of my favorites as well 😉
We’ve been a fan of your show for a few years now and especially enjoy the episodes dealing with Oaxaca! We just made the Amarillito Mole with Chicken and it was pure bliss. It took us back to our favorite city and some of the best mole dishes we enjoyed there. Thank you for your wonderful cooking show, easy to follow recipes and the love of Mexican culture which you share with your viewers.
Thanks so much John, love it when my recipes bring back sweet memories to you guys!
Hi Pati. I only recently discovered Pati’s Mexican Kitchen on PBS. I am so impressed with your recipes and your spirit. This Mole is incredible. I can’t wait to try the next recipe. Thank you from Connecticut!
Thank you Chris! Stay tuned because the new season will start airing this fall 😉
Travis Travieso Phoenix
Hey Pati! I followed the first part of the recipe and made the sauce. Then I shredded a rotisserie chicken. I combined the two and used it as the filling for some of our holiday tamales. HUGE HIT! #StillTryingToTemptPatiToVisitPhoenixAndPuertoPeñasco
Yum…your tamales sounds great, Travis. And I’ll try to get to Phoenix soon.
My family absolutely LOVES this recipe. I make it every autumn and winter and it has even impressed my sister-in-law who came from Mexico City. You can never go wrong with a recipe from Parti Jinich.
Aw thank you, Jacqueline!
How can I get the recipe for Corn Masa Dumplings?
Here it is, Mack: https://patijinich.com/pati_2020/chochoyotes-corn-masa-dumplings/
Yet another amazing recipe. I found this recipe in your cookbook and and decided to give it a try. Honestly one of the most magical things I have ever tasted! I added a serrano at the first step, because, well, I just love serranos. I have never tasted the incredible flavor of hojas santas before, and what a great taste experience this was. I could have eaten the entire dish by myself in one sitting! Thanks again for sharing your incredible recipes!
Oh I’m so happy to hear this, Scott. I hope you give many more recipes a try.
Patti I love your show and cookbook. We started watching your show on Amazon and PBS this past October. This weekend I am going to try and make Amarillito Mole with Chicken since my wife has been craving mole. Our 2 month old son always smiles when he hears the opening song of your show.
Yay! Have fun making the chicken, Mark. And say hi to your son for me…so adorable.
Every Sunday my friends and I take turns cooking dinner. It has to be something we’ve never done before. This recipe is going to be my next meal to cook when it’s my turn. I saw you do this on your show and I’m ready to give it a go.
That sounds like such a fun tradition, Greg. I hope you guys love the chicken.
I love your show and watch often. You, your family and recipes are a treat and a joy! I make tamales and thought it would be great to make chicken mole tamales and knew your recipe would be worthy. I plan to double it but I’ll have to separate the meat, skin, bone the pieces. It’s worth it but wanted to ask if you have any other suggestions that would maybe exclude individual pieces etc.? I don’t mind going through the work but would like to make more than a dozen or two to make it worth my while. Generally, I don’t make less than six dozen at a time.
No other changes, it will work great for tamales…have fun making them, Maxine.
Patti, I’m a 73 year old guy who pretty much dislikes cooking shows.
However, you are such a sweetheart that when I happen across your program I just have to watch it.
So I’m 73 : ( and you are married.. Sigh.
Well, at any rate “Amarillito Mole with Chicken” looks like a real prize, and I’ll probably have to try a simplified (in terms of ingredients) version of it. Thank you for that, and your intelligence and charm.
Aww thank you so much! I hope you love the mole!
Pati when I transfer the chiles tomatillos, tomato and garlic cloves to blender is that with the liquid or just, the chiles tomatillos, tomato and garlic cloves?
No liquid…just the chiles, tomatillos, etc.
Oy. I wish I read this comment before cooking. Guess I have A LOT of reducing to do. Still tastes good; just more like a soup than a sauce at the moment.
Soup is good too 😉
Please I need the recipe for apricot tamarindo aprcot chicken thank you
Here you go: https://patijinich.com/pati_2020/recipe/chicken-with-tamarind-apricots-and-chipotle-sauce/