Amarillito Mole with Chicken

Amarillito Mole with Chicken

Mole Amarillito con Pollo
6 to 8 servings
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, chicken, cinnamon, dumplings, garlic, guajillo chiles, hoja santa, masa, Mole, pati's mexican table, tomatillos, Tomatoes
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Amarillito Mole with Chicken recipe from Pati's Mexican Table Season 1, Episode 10 “Cinnamon”


  • 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!)

To Prepare

  • 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.

28 comments on “Amarillito Mole with Chicken

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  1. 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.

    Best Wishes

  2. 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!

  3. 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

  4. 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.

  5. Hola Pati!
    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!
    Scott Vance

  6. 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.

  7. 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.

  8. Hi Pati.

    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.

    Thank you

  9. Hello Patti.

    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.

  10. 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?

      1. 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.