Chicken with Quick Mole Sauce

Chicken with Quick Mole Sauce

12 Reviews
From: EatingWell Magazine, May/June 2011

Rich, dark and delicious, mole is a signature sauce in Mexican cooking. There are many variations, but the basic ingredients include plenty of chiles and nuts along with a touch of chocolate to tame the heat of the chiles. Traditional recipes can take several hours to prepare—this quick version takes a few shortcuts by using chili powder, nut butter and chocolate chips. Serve with rice and a medley of sautéed zucchini, pepper and onion.

Ingredients 4 servings

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  • 1¼ pounds boneless, skinless chicken thighs, trimmed
  • ¼ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons canola oil, divided
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1 8-ounce can tomato sauce
  • ½ cup reduced-sodium chicken broth
  • ¼ cup mini semisweet chocolate chips
  • 1 tablespoon almond butter or natural peanut butter
  • 1 tablespoon toasted sesame seeds (see Note)

Preparation

  • Active

  • Ready In

  1. Season chicken with ⅛ teaspoon salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate.
  2. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, chile powder, cumin, cinnamon and the remaining ⅛ teaspoon salt to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and almond (or peanut) butter; stir to combine. Bring to a simmer. Reduce heat to medium-low, return the chicken (and any accumulated juice) to the pan and turn to coat with the sauce. Simmer until the chicken is cooked through, about 5 minutes more. Serve sprinkled with sesame seeds.
  • Note: Look for toasted sesame seeds at the supermarket near other Asian ingredients. Or toast regular sesame seeds in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.

Nutrition information

  • Per serving: 382 calories; 24 g fat(6 g sat); 3 g fiber; 14 g carbohydrates; 29 g protein; 20 mcg folate; 94 mg cholesterol; 8 g sugars; 6 g added sugars; 915 IU vitamin A; 5 mg vitamin C; 75 mg calcium; 3 mg iron; 631 mg sodium; 518 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 4 lean meat, 3 fat

Reviews 12

July 30, 2018
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By: Kitty
I just have to say THANK YOU!!! This is the first time I have ever taken the time to write a comment on a recipe board. Mole sauce is one of my absolute favourite things in the world. And even thou I am a chef by trade, I very seldom ever make it due to the long, long labour of love the true authentic recipe takes. So when I stumbled upon this recipe I thought what the heck, I’ll give it a try! OMG... so very very happy I did! Absolutely divine!!! I tried really hard to not stray from your direct recipe as I really wanted to see if it would taste close to authentic. However I did substitute a couple things, as I didn’t have everything on hand. Instead of cinnamon I used all spice, and instead of chocolate chips I used 4 tbsp cacao powder and 1 tbsp coconut sugar. I also added 1/2 cup of coffee. I made the sauce an hour before adding the chicken cause the hubby wasn’t going to be home for dinner for a bit. The results were spectacular! With my training I have such a hard time keeping things simple as I want all the complexity of gourmet flavour profiles, yet time simply doesn’t always permit for that, so a deep gratitude I send your way for helping me find all the wonders of authentic flavour in an easy, simple and time efficient fashion. I highly recommend this recipe to anyone who loves mole sauce. It really is beyond yummy good! ??
December 12, 2017
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By: MacGregor Smith
Simple as can be and delicious! I goofed and put in 1/3 cup of dark chocolate chips (didn't read the measuring cup). For as simple as this recipe is, it will become a staple alongside an avocado/tomato salad.. Thank you!
May 23, 2017
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By: Tamiko
I never had mole but my fiance loves it. So i found this recipe and made it to surprise him. To my surprise he loved it and said it tasted just like how his mom made it. I followed the recipe but added about 1 tbsp of brown sugar. I guess he'll be expecting me to make it more often.
January 30, 2015
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By: EatingWell User
Very convincing! This is an excellent cheaters mole. Made minor adjustments - more or less of the listed ingredients to my taste and threw in some salsa tatemada for depth of flavor and additional heat. Let it go low and slow for a half hour. Home run! Well done E.W.! Pros: Easy, quick, full of flavor
August 09, 2014
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By: EatingWell User
Wonderful and easy! My first time making mole sauce. I usually just order it at restaurants. I love the idea of adding peanut butter. It gives it a wonderful taste. I used cocoa powder and a little brown sugar. I like that you can make this to your liking (some like it a little sweet, some like it bitter). I like a nice balance. I also used less chili powder, but just keep sampling as you add ingredients, and you'll find your preferred taste. I also added a bit more cinnamon. I don't need to look for another mole sauce recipe. This one is quick and easy. Thank you! Pros: Easy, quick, tastes like you spent hours preparing Cons: None
January 25, 2013
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By: EatingWell User
I have made this dish for my friends and family many times and it is a huge hit!! Even some that think they are Mole experts love it. It's a little embarrassing to share how easy it is. The only thing that I did differently was double the sauce because everyone loves the sauce and it's good for leftovers. I tried it with chicken breast and it is very good, but found that using skinless boneless thighs are much better. It is absolutely a keeper! Thanks to whoever shared it.
April 11, 2012
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By: EatingWell User
Muy sabroso. Very good. Used ancho powder for nice flavor. Liked the almond butter touch. Definitely a keeper for repeating. Pros: Great to have a quick version. Cons: None.
February 28, 2012
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By: Beth
Excellent change of taste My husband and I loved the rich flavor of this, but my 15-year-old son (who's a picky eater) did not. It is great over brown rice and I served it with calabacitas (like the picture). I didn't make any significant changes to the recipe nor will I. Pros: Tasty, Easy to Make, most items on-hand Cons: Not for picky eaters
February 27, 2012
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By: EatingWell User
DELICIOUS!!! This was sooooo good and is wonderful served over some brown rice. Will try with corn salad on the side. Good idea, thanks :o) Pros: quick & easy to make-easy to find ingredients Cons: chicken needs to cook longer
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