Chicken Mole with Cazuelitas de Masa

Name: Chicken Mole with Cazuelitas de Masa
Prep time: 10 min
Total time: 55 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 chicken drumsticks (or your favorite part); 8 cups water; 1 1/2 tablespoons salt; 2 bay leaves; 1 cup golden corn flour (masa harina used to make corn tortillas); 3/4 cup hot water; 1/2 teaspoon salt; 3 teaspoons shortening; 1 cup mole paste; 4 cups chicken broth; Sesame seeds, to taste (optional)

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Prep 10 min
Total 55 min
Ingredients 11
Servings 4

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Mole is a Mexican delicacy. It’s a complex sauce to prepare, combining different kinds of chile peppers, spices, fruit and walnuts. You can find it in different colors, such as black, red or green, from different regions such as Puebla, Oaxaca, Estado de México, and more. No matter the color or flavor you choose, one thing’s for sure: mole is one of those finger-licking recipes. The more traditional way to serve it is with turkey or chicken, paired with rice, tortillas and beans. The version I bring to you today is a chicken mole dish with cazuelitas de masa (dumplings). These dumplings are cooked directly in the mole sauce. They’ll melt in your mouth; a flavor experience for your palate! If you can’t find mole paste, which is available in most Mexican markets, you can use jarred mole sauce (which wouldn’t need to be mixed with the chicken broth). For even more culinary adventure, prepare your own mole sauce at home!

Ingredients

To prepare the chicken:

8 chicken drumsticks (or your favorite part)
8 cups water
1 1/2 tablespoons salt
2 bay leaves

To prepare the cazuelitas:

1 cup golden corn flour (masa harina used to make corn tortillas)
3/4 cup hot water
1/2 teaspoon salt
3 teaspoons shortening

To prepare the mole:

1 cup mole paste
4 cups chicken broth
Sesame seeds, to taste (optional)

Directions

1

To prepare the chicken: Clean the chicken and put it in a pot. Add the water (if the water doesn’t cover the chicken, add more). Season with salt and add the bay leaves. Cook over high heat and bring to a boil, reducing heat and cooking for 20 minutes or until the chicken is completely cooked.
2

To prepare the cazuelitas: Pour the corn flour in a deep container. Add the water and salt and mix with your hands until soft, moist and homogenous dough has formed. Incorporate the shortening and mix again to integrate.
3

Divide the dough until you have formed 64, 1/2-inch thick balls. Use your index finger to make a dip in the dough to form mini, basket-like cazuelitas, or dumplings. Cover with plastic wrap to keep dough moist. Set aside.
4

To prepare the mole: Add the mole paste to a pot over high heat. Pour in 1 cup of chicken broth and stir until both ingredients are fully incorporated. Add the remaining 3 cups of broth and stir.
5

One by one, submerge the cazuelitas in the mole, reduce heat to medium, cover and let cook for 25 minutes. Be careful not to stir to keep the cazuelitas intact, although you can use a spoon to gently remove any that may be sticking to the sides of the pot.
6

Serve 2 pieces of hot chicken per plate. Cover with mole sauce, the cazuelitas and garnish with sesame seeds, if desired. Enjoy!

Expert Tips

tip 1
There are many different kinds of mole, but for even bolder favor, use mole negro (black mole sauce) or oaxaqueño sauce. If you like green chile peppers, use mole verde (green mole sauce).

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Mole is a Mexican delicacy. It’s a complex sauce to prepare, combining different kinds of chile peppers, spices, fruit and walnuts. You can find it in different colors, such as black, red or green, from different regions such as Puebla, Oaxaca, Estado de México, and more. No matter the color or flavor you choose, one thing’s for sure: mole is one of those finger-licking recipes. The more traditional way to serve it is with turkey or chicken, paired with rice, tortillas and beans. The version I bring to you today is a chicken mole dish with cazuelitas de masa (dumplings). These dumplings are cooked directly in the mole sauce. They’ll melt in your mouth; a flavor experience for your palate! If you can’t find mole paste, which is available in most Mexican markets, you can use jarred mole sauce (which wouldn’t need to be mixed with the chicken broth). For even more culinary adventure, prepare your own mole sauce at home!