Chicken Mole with Vegetables


  • 3 pounds chicken drumsticks and thighs, skin removed
  • 3 cups canned reduced-sodium chicken broth
  • 6 dried guajillo chilies, seeded
  • 6 tomatillos, husks removed, washed and chopped
  • 1 onion, chopped
  • 5 cloves garlic, peeled
  • 2 tsp ground cumin
  • 3 cups water
  • 4 chayotes, peeled and chopped
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  • 3/4 pound green beans, trimmed


Place chicken and broth in a large pot. Bring to a boil over high heat. Reduce heat to medium-low. Simmer, uncovered, for 30 minutes. In a large pan, cook chilies over low heat, turning frequently, until they change color and become fragrant. Stir in tomatillos, onion, garlic, cumin and 1 cup water. Bring to a boil over high heat. Cook, uncovered, for 5 minutes. Remove pan from heat. Let cool. Place chili-tomatillo mixture (mole) in a blender container. Puree until smooth. Return pureed mixture to pan. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Stir the thickened mole into chicken and broth. Simmer, uncovered, for 15 minutes. Meanwhile, in a medium saucepan, bring 2 cups water to a boil over high heat. Add chayotes and green beans. Cook 5 minutes. Drain. Serve with chicken and mole.


This recipe was provided by the Centers For Disease Control. For more recipes, check their website.

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