• For chicken:
• 3 lbs boneless, skinless chicken breasts
• 1 (30-oz) container chicken stock
• 10 sprigs fresh thyme
• 2 Tbsp dried marjoram
• 2 Tbsp cumin
• 1 tsp chili powder
• 1 Tbsp dried parsley
• For green mole sauce:
• 5 tomatillos, peeled of husk and quartered
• 4 jalapenos, deseeded and chopped
• 1 cup chopped fresh cilantro
• 1/2 cup chopped fresh Italian parsley or 3 Tbsp dried
• 2 tsp cumin
• 2 tsp dried marjoram

Place the chicken breasts, chicken stock, thyme, marjoram, dried parsley, cumin, and chili powder in a soup pot or slow cooker.

Simmer for at least 3 hours. (Don''t make the mole until the chicken is cooked, because if it sits out for 3 hours, the sauce may dry out and lose flavor.)

When the chicken is fully cooked and tender, cut into 1/4-inch cubes.

Make the mole by placing all the sauce ingredients in a blender or food processor and mix until smooth.


Pour the mole in a sauce pot. Simmer on low heat to warm. (If cooking in a dorm room, drain the slow cooker and warm the sauce in it.)


Add the chicken to the mole and mix well. Serve over rice or with tortillas.

by Pak101.com (few years ago!) / 923 views