Entree: Mexico – Oaxaca – Mole Amarillo (Yellow Mole)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 50 min

Additional 20 min

Total 1 hr 50 min

Ingredients

- 8 bone-in chicken pieces (thighs and drumsticks), approx. 3 lb (1.4 kg) total
- 2 tsp (10 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) vegetable oil or lard
- 6–8 dried chile amarillo (yellow chiles), stems removed, seeds shaken out, about 40–60 g
- 4 medium tomatillos, husks removed, rinsed (about 10 oz / 300 g)
- 1 medium white onion, halved (about 8 oz / 225 g)
- 6 garlic cloves
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 1 lb (450 g)
- 2 medium carrots, peeled and cut into 1/2-inch (1.3 cm) rounds, about 10 oz (285 g)
- 4 cups (960 ml) low-sodium chicken stock, plus extra if needed
- 3/4 cup (90 g) masa harina (nixtamalized corn flour)
- 1 cup (240 ml) warm water (for masa slurry)
- 2 tbsp (18 g) toasted sesame seeds
- 1 tsp (2 g) ground cumin
- 1/4 tsp (0.5 g) ground cloves or a small pinch of whole cloves
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (1 g) dried Mexican oregano (or regular oregano)
- 1 tbsp (15 ml) white vinegar or freshly squeezed lime juice (for brightness)
- 6–8 hoja santa leaves or fresh epazote or a handful of fresh cilantro (optional but traditional)
- Warm corn tortillas or steamed rice, for serving (optional)

Instructions

Short Description:
Mole Amarillo is an Oaxacan yellow mole made with local yellow chiles and masa to create a savory, slightly tangy sauce; here it is braised with bone-in chicken, potatoes, and carrots to make a complete main-course meal.

Regional Notes:
This Oaxacan variation highlights dried chile amarillo (local yellow chiles) and uses masa (nixtamalized corn dough or masa harina) as the primary thickener rather than chocolate or multiple dried chiles found in other Mexican moles. Hoja santa (when available) and toasted sesame add typical Oaxacan aromatics and finish.

1. Season the chicken pieces with 1 tsp (5 g) of the salt. In a large heavy pot or Dutch oven over medium-high heat, warm the vegetable oil until shimmering. Brown the chicken in batches, skin-side down first, until golden, about 6–8 minutes per batch. Transfer browned chicken to a plate and set aside.
2. While chicken browns, toast the dried chiles in a dry skillet over medium heat 30–60 seconds per side until fragrant (do not burn). Transfer chiles to a bowl, cover with 2 cups (480 ml) very hot water, and let soften 20 minutes; reserve soaking liquid.
3. Roast the tomatillos, onion halves (cut side down), and whole garlic cloves (in their skins) in a dry skillet or under a broiler until charred and softened, about 6–8 minutes for tomatillos and onion, 10–12 minutes for garlic. Peel garlic once cool enough.
4. Toast the sesame seeds in the same dry skillet until light golden, 1–2 minutes; set aside. Also lightly toast cumin seeds (if using whole) or warm ground cumin 15 seconds to bloom the flavor.
5. Prepare masa slurry: whisk 3/4 cup (90 g) masa harina with 1 cup (240 ml) warm water until smooth, no lumps. Set aside.
6. Drain the rehydrated chiles, reserving 1 cup (240 ml) of the soaking liquid. Place chiles, roasted tomatillos, roasted onion, peeled garlic, toasted sesame seeds (reserve 1 tsp for garnish), cumin, cloves, black pepper, oregano, and the reserved 1 cup (240 ml) chile soaking liquid into a blender. Add 1 cup (240 ml) of the chicken stock. Blend until very smooth, adding a little more stock if needed to reach a saucy puree.
7. In the same pot used to brown the chicken, reduce heat to medium and add the blended puree. Cook, stirring, for 6–8 minutes to deepen the flavors and remove any raw taste. Pour in remaining chicken stock (about 3 cups / 720 ml) and bring to a gentle simmer.
8. Stir the masa slurry again and whisk it into the simmering sauce. Continue to simmer 8–10 minutes, stirring frequently, until the sauce thickens to a smooth, velvety consistency. If sauce becomes too thick, add more stock or water, 1/4 cup (60 ml) at a time.
9. Return the browned chicken pieces to the pot, nestling them into the sauce. Add the cubed potatoes and carrot rounds. Cover and simmer gently for 25–30 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C) and the vegetables are tender. Stir carefully once or twice so the sauce coats everything.
10. Stir in the vinegar or lime juice and the remaining 1 tsp (5 g) salt (taste and adjust). If using, tear hoja santa leaves and stir them in for the last 2 minutes of cooking.
11. Serve the Mole Amarillo hot, spooning sauce over chicken and vegetables. Sprinkle with the reserved toasted sesame seeds and extra hoja santa or cilantro. Offer warm corn tortillas or steamed rice on the side.
12. Leftovers keep covered in the refrigerator 3–4 days; gently rewarm on the stove, adding a splash of stock if the sauce has thickened.