Mole Manchamanteles with Chicken Recipe

Looking for an easy Mole Manchamanteles w/chicken recipe? Learn how to make Mole Manchamanteles w/chicken using healthy ingredients.

Submitted by paocesp

Makes 16 servings

Recipe Source: Los Angeles Times - 04-28-1999 Recipe from Billy Cross, founder of the Napa Valley's Great Chefs of France Cooking School

Recipe Ingredients for Mole Manchamanteles w/chicken

4 lb chicken
2 Onions
4 Celery stalks, chopped
2 pinches ground cloves
2 Carrots, chopped
2 Garlic cloves, chopped
2 tsp bay leaf, 2 bay leaves
2 tsp thyme, fresh or 2 sprigs
1 chili pepper, dried chile de arbol
2 tbsp whole allspice
24 cup Water
2 tsp Salt

6 chili pepper, dried guajillo chiles
1 chili pepper, dried ancho chile
4 cup Boiling water
1 lb Fresh tomatoes
1 tbsp vegetable oil
1/2 cup Raw sesame seeds
1 White onion, roughly chopped
1/4 cup almonds, raw
1/4 cup Raw pecans
1/4 cup Raisins
4 Garlic cloves, halved
2 pinches ground cloves
2 Black peppercorns
1 tbsp whole allspice
1 tbspn ground cinnamon
1/2 tsp dried oregano
9 cup Chicken stock
2 Plantains
1 1/2 tbsp Sugar

Recipe Directions for Mole Manchamanteles w/chicken

  1. STOCK: Cut each chicken into 8 pieces. Simmer chicken pieces, onions,

  2. celery, cloves, carrots, garlic, bay leaves, thyme, chile de arbol,

  3. allspice and water in large stockpot and cook until tender, 30 to 40

  4. minutes. Add salt to taste. Remove chicken from stock and set aside.

  5. Discard vegetables and seasonings and reserve stock.

  6. MOLE: Remove stems, seeds and veins from both kinds of chiles. Toast

  7. chiles in skillet or on griddle over low heat until slightly fragrant and

  8. beginning to blister. Be careful not to burn chiles. Put chiles in bowl

  9. and pour boiling water over them. Let soak 20 to 30 minutes (the longer

  10. they soak, the less hot they become). Transfer chiles from bowl to

  11. blender with slotted spoon and puree, adding some of soaking water if

  12. needed to blend well. Pass pureed chiles through sieve or food mill and

  13. set aside.

  14. Quarter tomatoes and cook in dry skillet over medium heat until dry,

  15. about 20 minutes. Blend well in blender and pass through sieve or food

  16. mill to remove seeds and skins.

  17. Heat 1 tablespoon oil in skillet over low heat. When hot, add sesame

  18. seeds and cook, stirring constantly, until seeds brown slightly, about 5

  19. minutes. Transfer to bowl. When cool, grind in spice grinder or with

  20. mortar and pestle.

  21. Return skillet to medium heat, add 2 tablespoons oil and onions and

  22. cook, stirring occasionally, until onion is soft and transparent, about 10

  23. minutes. Add almonds, pecans, raisins, garlic, cloves, peppercorns,

  24. allspice, cinnamon and oregano and saute, stirring constantly, until brown

  25. and fragrant, about 10 minutes. Transfer to blender and add 1 cup chicken

  26. stock. Blend until smooth.

  27. Put 2 tablespoons oil in large pot and heat over medium heat until

  28. slight haze forms over oil. Add chile puree and fry, stirring constantly,

  29. until dry, about 20 minutes. Mixture will splatter, so carefully

  30. partially cover pot with towel. Add tomatoes, sesame seeds and onion

  31. mixture and cook, stirring constantly, 10 minutes. Add chicken stock to

  32. make fairly loose mixture, 4 to 6 cups, and continue cooking, adding more

  33. stock as necessary.

  34. Slice plantains and fry in 3 tablespoons oil over medium-high heat

  35. until brown and slightly crisp, about 10 minutes. Drain on paper towels.

  36. Add plantain or pineapple to chile mixture and cook about 10 minutes to

  37. combine flavors. Add 1 tablespoon salt or more to taste. Stir in sugar.

  38. Mole should be thick enough to coat spoon. Add more stock to thin, if

  39. needed. Add chicken to mole and gently stir to completely coat chicken.

  40. Transfer to large, warm serving dish or platter. Place any sauce that

  41. won't fit in serving dish in bowl and serve with corn tortillas.

  42. Yields 8 to 10 servings.


Chicken, Main Dish

Nutrition Facts
Serving Size 764.6g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 38% Vitamin C 18%
Calcium 12% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • High in niacin
  • High in selenium
  • High in vitamin A
  •   Bad points
  • High in sodium
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