Dona Maria’s original mole recipe combines chile peppers, sugar, sesame seeds, soybean oil, crackers, peanuts, salt, cocoa and other flavors into the popular pre-made mole sauce. Herdez suggests making the spicy chocolate sauce into a simple chicken mole.
To make chicken mole, combine 1 teaspoon ground cumin and salt with 1/2 teaspoon of garlic powder and white pepper in a bowl. Coat 8 chicken thighs with the spices, and cook them in oil using a deep skillet until brown. Add 3 tablespoons of lime juice, 1 cup of Dana Maria Original Mole Sauce and 1 cup of chicken broth, and cook on low heat until dissolved.
Place in a pre-heated oven at 375 F for 20 minutes or until the chicken is cooked. Remove the cooked chicken from the oven, and serve it using fresh, chopped cilantro as a garnish.
Named for the woman who created the mole recipe, Doña Maria first produced the sauce mix in powdered form in the late 1950s. In 1962, the Doña Maria Mole store in Potrero, Mexico began selling the mole paste. The company also sells related products, such as adobo, pipian, mole verde and ready-to-serve mole sauce, which is pre-mixed with chicken broth in a box.