Photo by Sonia Mendez Garcia

Mole Blanco With Chicken

Cuisine: Latin
Prep Time: 1 hour
Cook Time: 1 hour
Servings: 4 servings
Mole blanco is a thick, rich sauce made with peanuts and almonds. It's absolutely fantastic with chicken.

This mole blanco with chicken is delicious and very typical of Mexico. In case you're not familiar with it, mole is the name for sauce in Mexico. The two most famous moles are guacamole and mole poblano. Mole blanco, or white mole, is also known as mole de novia, or bride's mole. It's a thickened sauce with peanuts, almonds, sunflowers and white corn tortillas.


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  1. Cook the chicken breast and keep warm in the oven at about 200ºF.
  2. In the blender, combine the onion, roughly chopped, 3 cloves of garlic, 2 teaspoons salt, 1 teaspoon pepper and about 1½ cups of water. Blend on high until smooth. The sauce will taste a little bitter because of the raw onion and garlic.
  3. In a large pan, heat 3 tablespoons of canola oil to medium heat. Transfer the sauce from the blender to the pan and cook on low for 10 minutes. Do not let the sauce boil or it will start to separate. Taste for salt.
  4. While the sauce is cooking, in the blender combine the pine nuts, 2 cloves of garlic, 1 cup of canola oil, and a pinch of salt and pepper. Blend on high until smooth, adding a little more oil if needed.
  5. Add the sauce from the blender to the sauce cooking in the pan, stir well to combine and cook for another 10 minutes on low. Taste for salt.
  6. Remove chicken from oven and slice, serve with mole blanco on the plate, topped with pine nuts and or roasted poblano peppers.

Chef Notes

I added a little ground jalapeño powder to my sauce for a little heat. The chicken was simply seasoned with salt, pepper and garlic powder.

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