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–+ servings
Pot Roast Chicken Mole is a Mexican-version of the classic British pot roast chicken: a rich mole sauce, sweetened with 100% @JuicyJuiceUSA fruit juice, and accented with golden hunks of potato, carrots, and fennel wedges. The chicken and vegetables slowly cook in the fruity mole sauce and soak up all the flavors of warm spices, charred chiles, and fruit. #molechicken #healthyLatinrecipe #easychickenrecipe
Kate Ramos

Pot Roast Chicken Mole and Veggies

Pot Roast Chicken Mole is a Mexican-version of the classic British pot roast chicken: a rich mole sauce, sweetened with 100% @JuicyJuiceUSA fruit juice, and accented with golden hunks of potato, carrots, and fennel wedges. The chicken and vegetables slowly cook in the fruity mole sauce and soak up all the flavors of warm spices, charred chiles, and fruit. #molechicken #healthyLatinrecipe #easychickenrecipe
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 -6 servings
Ingredients Method

Ingredients
  

  • 2 cups Juicy Juice 100% Juice Fruit Punch
  • 1 cup chicken broth
  • 1/2 cup mole paste
  • 2 teaspoons kosher salt plus more for chicken
  • 1 4-5 pound whole chicken
  • 2 onions sliced
  • 3 large carrots cut into thirds
  • 1 bulb fennel cut into large pieces
  • 4 small potatoes peeled and quartered
  • 6 cloves garlic peeled

Method
 

  1. Heat oven to 375°F. Combine fruit punch, broth, mole paste, and salt in a Dutch oven big enough to hold the chicken and vegetables. Bring to a simmer over high heat, stirring to dissolve the mole paste. Remove from heat.
  2. Generously season chicken inside and out with salt and pepper. Place chicken in the pot with the mole mixture and turn several times to coat. Arrange vegetables around the chicken, cover and put in the oven.
  3. Cook for an hour and a half, basting with the mole mixture every 30 minutes. Uncover and cook another 30 minutes or until chicken is very tender and top is golden.
  4. Cut chicken into pieces and serve with the veggies and sauce.

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