Ingredients

The following ingredients have 4 Servings
  • 4 whole chicken legs (drumstick plus thigh)
  • 1 cup chopped cilantro stems
  • 1 tablespoon salt
  • 1 teaspoon whole black peppercorns
  • 2 garlic cloves (smashed)
  • 1 large white onion (chopped)
  • 1 bay leaf
  • 12 cups water
  • 6 whole tomatillos (peeled, rinsed, and chopped)
  • 2 jalapeños (stemmed and chopped)
  • ½ cup fresh cilantro
  • 2 teaspoons salt
  • 3 garlic cloves (chopped)
  • 2 8-inch flour tortillas (toasted)
  • 3 tablespoons avocado oil (or other neutral oil)
  • fresh cilantro
  • toasted flour tortillas
  • rice

Instruction

  • Place all chicken ingredients in a large pot and bring to a boil. Once boiling, reduce heat to medium-low, cover with a lid and cook for 30 minutes, or until chicken is tender.
  • Remove chicken from the pot, then strain the liquid through a mesh strainer and set aside 4 cups of the strained cooking liquid. Set chicken and liquid aside.
  • Make the mole by heating tomatillos and jalapeños in a medium saucepan over medium heat and cook for about 10 minutes, or until darkened. Transfer to a blender along with the cilantro, salt, garlic, toasted tortillas, and just one cup of the reserved cooking liquid then blend until smooth.
  • Heat avocado oil in the same saucepan over medium-high heat before adding in the tomatillo sauce and fry, stirring constantly until a thick paste forms, about 5 minutes. Whisk remaining 3 cups of cooking liquid into the sauce, then bring to a boil before reducing to a simmer. Let simmer for 30 minutes, stirring occasionally, until reduced and thickened.
  • Add cooked chicken into the sauce until heated through, about 10 minutes. Serve warm with additional fresh cilantro, toasted tortillas, or rice.