Chicken is a versatile meat that is able to take on many flavors. Depending on what you are looking for, it can be a perfect main dish any day of the week. This Chicken with Red Mole Sauce is flavorful, hearty, spicy and savory. It takes about an hour to prepare, so it isn’t a quick dish. But the flavor more than makes up for it. It is a surprising sensation for the palate.


  • 2 boneless, skinless chicken breasts
  • 1/4 onion
  • 3 garlic cloves
  • 6 black peppercorns
  • 3 chili peppers (pasilla)
  • 2 ancho chili peppers
  • 5 chili peppers (guajillo)
  • peppers (Note:, can be found at most Latin American supermarkets or at Whole Foods stores.)
  • 3 tablespoons vegetable oil
  • 1/2 cup pumpkin seeds
  • 3 cups water (—used to cook the chicken)
  • 1 clove


  1. Cook the chicken in a pot of water with the onion, garlic, and the 3 peppercorns. Once the chicken is completely cooked, set it aside with 3 cups of the water that was used to cook the chicken.
  2. Remove the stems and seeds from all of the chili peppers and place them in a pot of boiling water.After the peppers have boiled for 5 minutes, turn off the stove and let them sit for 15 minutes.
  3. While the peppers are sitting in the water, pour ½ tbsp of vegetable oil into a pan and add the pumpkin seeds.
  4. Stir the seeds until they become somewhat plump, and when they begin to “pop”, turn off the heat immediately and pour the seeds into the blender.
  5. Add 1 cup of the water used to cook the chicken into the blender along with the garlic, clove, and the ground peppercorns. Blend everything together until the ingredients form a thick paste.
  6. Pour the rest of the vegetable oil into a large frying pan and then pour in the pumpkin seed mixture. Cook everything together for 5 minutes at medium-low heat, stirring constantly so that the paste does not stick to the pan.
  7. Strain the soaked chili peppers and place them in the blender (make sure not to wash the blender). Add 1 cup of the water that was used to cook the chicken, and blend everything together until the peppers are completely liquefied.
  8. Add this mixture into the pan where the pumpkin seed paste was previously being prepared. Mix everything together and cook for another 15 minutes.
  9. Once the sauce begins to thicken, add the rest of the water and cook for another 15 minutes.
  10. Place the chicken breasts into the pan and cook them in the sauce for 20 minutes.
  11. Serve the chicken alone or with rice.
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NutritionView more



Calories860Calories from Fat500
Total Fat56g86%
Saturated Fat10g50%
Trans Fat0.5g
Calories from Fat500
Total Carbohydrate44g15%
Dietary Fiber14g56%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Abbey H. 7 Jun 2015
You can use chicken breasts for this, but in my family we use thighs and legs. The dark meat tastes good with the sauce. We also add some extra peanut butter to the mole sauce. Not everyone likes it that way, but we think it tastes great.