Red Chicken Mole

  • Servings: 8-10
  • Difficulty: medium
  • Print

This Mexican Dish is the meaning to a new twist to Mole.

Credit: Rimmer’s Red Barn


  • 6 Chicken Breast
  • 1 Large Tomatoes
  • 1 Medium White Onion
  • 6 Cups Water
  • 1 Bottle of Chili Powder
  • 3 Tbsp. Corn Starch


  1. In a large pot add chicken breast and cover with water.  Cut up tomatoes and Onion add to the pot.  Bring to Boil and cook for 45 minutes until chicken is completely cooked. Removed from broth and cut chicken breast into cubes.  Set aside.
  2. In a separate bowl add the cornstarch and add about ½ cup of the chicken stock to combine and temper.  Use 4 cups of the chicken broth and try to separate the excess fat from the broth.  Add the separated broth with the cornstarch stir until beginnings to thicken and turn on stove until warm. The broth should be thick, add about 6 Tbsp. of the Chili Powder the more the Spicer. Stir until well combined. Add the cut up chicken and cook in the mole for about 15 minutes.  Turn off the heat and serve.  If the Mole is too thick then add more chicken stock.  If the mole is not thick enough add more of the cornstarch and broth mixture until you get a creamy mole.

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