Chicken Mole with Polenta Griddlecakes and Salsa

National Chicken Council
  • Yield: 10 servings
  • Prep: 20 mins
  • Cook: 1 hour 30 minutes


Chicken Mole:
2 1/2pounds chicken leg quarters
1teaspoon canola oil
2 Serrano chili peppers, halved and seeded
4 tomatillos, halved and charred under broiler or grilled
2 tomatoes, halved and charred under broiler or grilled
1 1/2tablespoons peanuts
1 1/2tablespoons sesame seeds
2cloves garlic
1/3cup raisins
1/2teaspoon cinnamon
3/4teaspoon black pepper, divided
1/4teaspoon ground cloves
2ounces sma
1/2teaspoon salt
1tablespoon vegetable oil
1cup canned chicken stock
1tablespoon sugar
Salsa Verde:
1small can pineapple slices, drained and sliced
1 tomatillo, diced
1/2cup cilantro, minced
3tablespoons lime juice
1tablespoon olive oil
1/2teaspoon salt
1/4teaspoon black pepper
1 tube pre-cooked polenta


  1. In small sauce pan over medium heat, warm canola oil. Add Serrano chili halves and toast gently, about 30 seconds per side. Place chilies in bowl and cover with 1 cup boiling water. Allow to sit for 10 minutes or until softened. Drain, reserving soaking water.
  2. Make mole sauce by placing in bowl of food processor 4 charred tomatillo pieces, charred tomato pieces, peanuts, sesame seeds, garlic, raisins, cinnamon, ½ teaspoon black pepper, cloves and chocolate. Add chilies and ¾ cup soaking water. Blend until smooth and set aside.
  3. Season chicken legs with salt and remaining ¼ teaspoon black pepper. In large lidded sauté pan, warm vegetable oil over medium high heat. Add chicken legs, skin-side-down and cook, turning, until well-browned, about 8 minutes per side. Remove chicken from pan and set aside.
  4. Transfer tomato and tomatillo mixture to same pan; cook over low heat for 10 minutes. Return chicken to pan, add chicken stock and bring to a boil. Cover, reduce heat to medium low and simmer 50 minutes.
  5. Remove chicken from sauce and cool slightly. Remove chicken meat from bones, chop fine and return meat to sauce. Add sugar. Keep mole warm until needed.
  6. While chicken is cooking, prepare salsa by combining in medium bowl pineapple, diced tomatillo, cilantro, lime juice, olive oil, salt and pepper. Mix well, cover and chill.
  7. Slice polenta according to package directions, making approximately 10 one-half inch slices. Warm in 375F oven or on hot skillet for 15 minutes.
  8. To serve, place two polenta slices on each plate. Top with heaping tablespoon of chicken mole and one teaspoon salsa.

From the Art Institute of Charlotte, Charlotte, N.C.

Nutritional Info *per serving

  • Glycemic Load 3.19
  • Calories 210
  • Fat 14g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 6g
  • Cholesterol 35mg
  • Sodium 300mg
  • Potassium 290mg
  • Carbohydrate 12g
  • Fiber 2g
  • Sugars 8g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 15%
  • Calcium 2%
  • Iron 6%