Back to list

Best Easy Pollo con Mole de Olla Recipe

Name: Best Easy Pollo con Mole de Olla Recipe
Total time: 90 min
Yield: 350 g
Ingredients: Bone-in, skinless chicken thighs 2 lbs; Corn on the cob, cut into-thirds 2 pieces; Zucchini, sliced thick 2 cups; Carrot, cut into chunks 2 cups; Green beans, trimmed 1.5 cups; Potato, diced 1 cup; White onion, quartered 1 piece; Garlic cloves 3 cloves; Dried guajillo chiles, stemmed/seeded 3 pieces; Dried pasilla chile, stemmed/seeded 1 piece; Bay leaf 2 pieces; Fresh epazote (or substitute cilantro sprigs) 0.25 cup; Salt 2 tsp; Black pepper 0.5 tsp

Chicken simmered in a brothy mole de olla with vegetables, chiles, and fresh herbs. This healthy, protein-rich soup-stew hybrid makes a nourishing family dinner full of fresh flavors.

Cook 90 min Difficulty NORMAL 285 kcal

#high protein #mediterranean

Image coming soon

Ingredients

Main ingredients

Bone-in, skinless chicken thighs 2 lbs
Corn on the cob, cut into-thirds 2 pieces
Zucchini, sliced thick 2 cups
Carrot, cut into chunks 2 cups
Green beans, trimmed 1.5 cups
Potato, diced 1 cup
White onion, quartered 1 piece
Garlic cloves 3 cloves

Seasonings/Sauce

Dried guajillo chiles, stemmed/seeded 3 pieces
Dried pasilla chile, stemmed/seeded 1 piece
Bay leaf 2 pieces
Fresh epazote (or substitute cilantro sprigs) 0.25 cup
Salt 2 tsp
Black pepper 0.5 tsp

Nutrition summary

Carbohydrates 22 g 31%

Protein 27 g 38%

Fat 8 g 25%

Serving size 350g

Cooking steps

1

Add chicken thighs, onion, garlic, bay leaves, and salt to a large stockpot. Cover with 12 cups of water and bring to a simmer over medium-high heat. Skim off any foam and reduce heat to maintain a gentle simmer.
2

Simmer the chicken for 30 minutes, then remove and discard onion and bay leaves. Add carrots and potatoes to the pot; cook for 15 minutes at a gentle simmer.
3

While vegetables cook, toast guajillo and pasilla chiles in a dry skillet until fragrant (about 1–2 minutes per side), taking care not to burn them. Then soak chiles in hot water for 10 minutes.
4

Blend soaked chiles with epazote (or cilantro), a ladle of broth from the pot, and black pepper until smooth. Strain mixture and add it back into the simmering soup base.
5

Add corn pieces, green beans, and zucchini. Simmer everything together for about 20 minutes, until chicken is tender and vegetables are cooked but not mushy. Serve hot with extra fresh herbs.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The central ingredient is bone-in, skinless chicken thighs, which give the broth a rich, savory foundation. The unique flavors come from the blend of guajillo and pasilla chiles, providing depth and mild heat, along with fresh vegetables for added texture.

Q. What are the most important steps to get great flavor in Pollo con Mole de Olla?

Sautéing the dried chiles before blending helps deepen their flavor. Simmering the chicken with aromatics first builds a savory, clean-tasting broth. Always strain the blended chile mixture before adding to the soup for a smooth, velvety texture.

Q. How do I keep the vegetables from turning mushy?

Add sturdier vegetables like carrots and potatoes first, letting them cook partially before adding softer veggies like zucchini and green beans near the end. Controlling heat and reducing simmer to gentle bubbles help preserve texture.

Q. How many calories and how much protein does each serving provide?

Each serving (about 350g) contains roughly 285 kcal and 27g protein, making this dish satisfying and protein-rich. The protein-to-carb caloric ratio is approximately 38% protein to 31% carbs, with the rest from fat.

Best Easy Pollo con Mole de Olla Recipe

AI 영양사 앤디