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How To Make Mole Coloradito Curry Chicken (Recipe + Video) with Bricia Lopez

La Guelaguetza’s World Cup Specials

Shot and edited by Fernando Lopez, the video above features Bricia Lopez of the world-famous Guelaguetza Restaurant in Los Angeles. Combined with the recipe below, you'll learn how to make delicious mole coloradito curry chicken at home. Enjoy it for dinner and then the leftovers will make great tacos the next day... You can get more recipes and jars of authentic mole at

Mole Coloradito Curry Chicken Recipe


2 teaspoons vegetable oil

1/4 cup Guelaguetza Mole Coloradito paste

4 tablespoons red curry paste

3/4 pound carrots, peeled, cut into 1/2-inch-thick rounds

1 medium onion, chopped

1 red bell pepper, thinly sliced

1 pound (about 3) waxy potatoes, like Yukon Gold potatoes, peeled, cut into 1/2-inch pieces

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

1 13.5-ounce can unsweetened coconut milk

Chopped fresh basil and cilantro

•    Heat oil in a large heavy pot over medium heat. Add Guelaguetza Mole Coloradito paste and curry paste and cook, stirring, until fragrant, about 1 minute. Add onion, carrots and pepper and cook, stirring occasionally, until onion is translucent, about 10 minutes.
•    Add potatoes, chicken, coconut milk, and 1 1/2 cups water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Divide curry among bowls and top with herbs

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