Rating
Published May 6th
Prep 25m Cook 1h Additional - Ready In 1h 25m
Servings 6 servings Calories 621.5

The southern region of Oaxaca, Mexico is known as the land of siete moles or seven moles. I developed this chicken dish using the herbs and tomatillos needing to be used up. This is also known as a verde mole. It’s an interesting taste difference using the mole both cooked and in the raw form in this dish. Serve alongside a Mexican style rice and a green salad.

Recipe Ingredients

  • 3 tablespoons vegetable oil
  • 3 pounds chicken, cut into pieces
  • 1 ½ tablespoons dried oregano
  • 2 cloves minced garlic
  • salt and pepper to taste
  • 1 onion, sliced
  • 10 fresh tomatillos, husks removed
  • ½ bunch cilantro
  • 2 jalapeno pepper, seeds and ribs removed
  • 2 cloves garlic
  • 1 lime, juiced
  • salt to taste
  • ½ cup shredded Monterey Jack cheese

Cooking Directions

  1. 1 Heat the vegetable oil in a large skillet over medium heat. Stir in the chicken, and season with oregano, minced garlic, and salt and pepper. Cook and stir until the chicken is lightly browned. Stir in the onion, then cover and reduce heat to low.
  2. 2 Place tomatillos, cilantro, jalapeno pepper, whole garlic, lime juice, and salt in a blender. Pulse to a chunky consistency. Pour half of the tomatillo mixture over the chicken. Continue simmering until chicken is tender, 35 to 40 minutes more. Serve with remaining sauce and top with Monterey Jack cheese.

Nutrition Facts

  • Calories 621.5
  • Carbohydrate 8.1 g
  • Cholesterol 178.8 mg
  • Fat 44.7 g
  • Fiber 2.5 g
  • Protein 45.8 g
  • Saturated Fat 12.8 g
  • Sodium 213.7 mg
  • Sugar 3.5 g

Chef's Notes

When adding the peppers to the salsa,removing the seeds and the membranes will greatly reduce the heat. Depending on how hot you like it, you may want to leave some of the seeds, or add another pepper.

Reviews

  1. I’m unsure why this recipe is getting such good reviews. I used to live in Mexico and this recipe isn’t really authentic at all plus it is very bland. After making it once exactly as written, I made it a 2nd time with the following changes: - Substitute jalapeno pepper for Serrano, and use 3-4 - Read more ...
  2. This is AWESOME!! I love this mole. I have never tried a green mole but it was delicious and the combination of the cooked and raw mole were such great compliments to each other! I also left the seeds from the jalapenos in for a little extra kick. Thanks for sharing this recipe its going - Read more ...
  3. Followed the recipe to the T and it was perfect as is. I knew my blender was going on me and it finally petered out on this recipe but thankfully bigger chunks don't bother us at all. This was the first recipe I used with the tomatillos from my garden (the ONLY thing that has - Read more ...
  4. well Avon you never disappoint. The dish was very tasty did I sub well of course. I can't find tomatillos so I read that a sub would be salsa verde (that was still Greek to me) so I found a recipe on here Mexican salsa verde and I had all the ingredients. I used celery - Read more ...
  5. This was a pleasant surprise for me. I really don't enjoy chicken in Mexican food but I decided to jump in and try this even if the Hubs was the only one to eat it. I have never worked with tomatillos before but have a Hispanic produce stand readily available and they weren't too hard - Read more ...
  6. I have had this recipe since Avon first shared it just waiting until I was able to get fresh tomatillo and Oaxacan cheese at the same time. I finally succeeded and we enjoyed this yesterday. I used bone in breasts and thighs. I love how the salsa changes subly between cooked and uncooked. Great recipe - Read more ...
  7. This is yet another Terrific chicken dish that can be made fast and inexpensively. The cilantro is so fresh tasting and the tartness from the tomatillos is a great flavor combo. Pinto beans. Mexican rice completed dinner. Avon congrats on a winner winner chicken dinner! Thank you so much:) much love to You Patty
  8. Soo very good!! I couldn't find Oaxacan cheese so had to use Jack maybe added a touch more garlic. Will make many times! Thanks Avon. Looking forward to leftovers. Delicious!!! UPDATE! I have since found Oaxacan cheese at our little Mexican market. I like it better than the Jack if you can find it!
  9. I am the recipe submitter and would like to point out that the original way it was written called for grated Oaxacan cheese. If it's unavailable in your part of the country, Monterey Jack is a reasonable substitute. I hope you enjoy it.
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