Pollo Mole and Pipian Sauce

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This is the Little Woman’s dish.  She makes this once a week we love it so much.

There is this very big process in making mole sauce and in making pipian sauce. The sad part is no one will make this dish if they had to go through that process each time. So we made it easy on our self and bought Dona Maria mole and pipian sauce from the store.  It is really, really good.

As you know mole is made with dried guajillo, ancho and chipotle peppers, tomatoes, tomatillos, onion, peanuts, raisins, cinnamon, garlic, cumin, allspice, thyme, sugar, dark chocolate, salt and chicken broth – oh my lambs, I’m worn out thinking about it.

Pipián Rojo sauce has the same ingredients but leaves out the chocolates and adds ground pumpkin seeds. Like I said, this is way too much work for the average person cooker.

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Brown chicken and remove.

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Add one TBSP olive oil, sauté onions and sliced mushrooms.

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Add
4 TBSP Dona Maria Mole sauce
2 TBSP Dona Maria Pipian Rojo

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Add chicken stock and cook slow 15 minutes.

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Return chicken and add carrots and cook covered 30 minutes

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Serve in a bowl with cilantro topping over a bed of couscous.

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