Chicken in Yellow Mole with Chayote and Green Beans
Oaxacan yellow mole with chicken, chayote and green beans, scented with holy leaf.
About this recipe
One of the seven Oaxacan moles: chicken simmered in a yellow sauce made from amarillo chilli and tomatillo, with chayote and green beans. Holy leaf (hoja santa) gives it a characteristic anise-like aroma.
History & Origin
Yellow mole is one of the seven sacred moles of Oaxaca, alongside the negro, colorado, rojo, verde, chichilo and coloradito. It is distinguished by its golden-orange-yellow colour, which comes from the yellow chilli or amarillo chilhuacle, and by the use of hoja santa (holy leaf) as its main aromatic. In the central valleys of Oaxaca it is prepared especially during the chayote and green bean season, when these ingredients are at their best. It is the mildest and most everyday of the seven moles, common on market lunch menus.
Estimated cost
£11.00
Total cost
£1.83
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
320
Calories
28g
Protein
12g
Carbohydrates
15g
Fat
3g
Fibre
600mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Simmer the chicken in stock with half an onion, one garlic clove and salt for 30 minutes over medium heat. Reserve the stock.
- 2
Lightly toast the amarillo chillies on a dry comal. Soak them in hot water for 15 minutes.
- 3
Boil the tomatillos with garlic and onion until soft, about 8 minutes. Blend with the drained chillies, hoja santa and one cup of the reserved stock.
- 4
Strain the sauce and fry it in a large pot with a little oil over high heat, stirring for 5 minutes. Add the remaining chicken stock.
- 5
Add the peeled chayote cut into quarters, and the green beans. Cook for 10 minutes.
- 6
Add the cooked chicken. Adjust seasoning with salt. Simmer everything together for a further 10 minutes on low heat. Serve over white rice.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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