The mole for this chicken dish is made with tomatillos, which gives it a lovely green color (mole verde). After the chicken is sautéed with fresh veggies, it is smothered with mole and freshly grated cheese. Pollo Oaxaca needs a side of rice for sopping up the fragrant sauce. It’s one of our fancy dinner recipes that is excellent to feed a crowd of 6 to 8 persons. Enjoy! Smart Recipes, Mexican Recipes, Chicken Recipes, Recipes Chicken Mexican Pollo Oaxaca Pollo Oaxaca Recipe | PT1H Serves 8 Ingredients: 3 Tablespoons Cooking Oil 3 Pounds Boneless & Skinless Chicken Breasts 4 Cloves Garlic 1 Tablespoon Dried Mexican Oregano 10 Tomatillos 1 Small Onion 0.5 Cup Fresh Cilantro Leaves 2 Jalapeño Peppers 0.5 Cup Fresh Lime Juice 0.5 Cup Cheddar Cheese 0 Salt & Ground Black Pepper For mole sauce: In a blender, add tomatillos, 2 garlic cloves, cilantro, jalapeno peppers, lime juice and 1 teaspoon of salt and pulse until a chunky mixture is formed. Keep aside. In a large skillet, heat oil over medium heat and cook chicken breasts, oregano, 2 garlic cloves, 1 teaspoon of each salt and black pepper until golden brown, stirring occasionally. Add onion and half of mole sauce and stir to combine. Reduce the heat to low and simmer, covered for about 40 minutes or until the desired doneness of chicken. Serve hot with the topping of cheddar cheese alongside remaining mole sauce.

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