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Chicken with Mole

Mole, the traditional Mexican sauce made from a blend of dried chiles, spices, nuts and seeds, is what gives this classic recipe its unique flavor and texture. GOYA® Mole Poblano, ready-to-use, allows you to prepare this Mexican classic in minutes while maintaining its authentic flavor. Serve up with yellow rice and enjoy!


1 jar (9 oz.) GOYA® Mole

3 cups water or low sodium chicken broth

1 - 3½ lb. chicken, cut in serving pieces

1 tsp. GOYA® Adobo with Pepper or to taste

2 tbsp. GOYA® Corn Oil

1 package (10 oz.) GOYA® Corn Tortillas, warmed

1 package (8 oz.) GOYA® Mexican Rice Mix prepared according to package directions

1 ( 16 oz) can Refried Pinto Beans prepared according to package directions


1. In sauce pan on low heat, combine Goya Mole and water or broth. Stir constantly until completely combined and sauce comes to a simmer. Remove from heat and keep warm.
2. Season chicken with Adobo. In large skillet on medium, heat oil. Brown chicken on both sides. Pour off any fat. Add mole and stir so chicken is completely covered by sauce. Bring to boil, reduce heat to low and simmer, partially covered until chicken is cooked through, about 25 minutes. Stir occasionally, adding more water or broth if sauce gets too thick.
3. Serve in a deep platter with Prepared Mexican Rice, Refried Beans and warm Tortillas on the side.
Serves 4

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