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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2011

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Recipe Summary

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken with 1/8 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.

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  • Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, chile powder, cumin, cinnamon and the remaining 1/8 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.

Tips

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 Facts

382 calories; protein 29.5g 59% DV; carbohydrates 13.5g 4% DV; dietary fiber 3.2g 13% DV; sugars 8.4g; fat 24.4g 38% DV; saturated fat 5.8g 29% DV; cholesterol 94.4mg 32% DV; vitamin a iu 915.2IU 18% DV; vitamin c 4.8mg 8% DV; folate 19.7mcg 5% DV; calcium 75.2mg 8% DV; iron 3.4mg 19% DV; magnesium 66.3mg 24% DV; potassium 517.6mg 15% DV; sodium 631.5mg 25% DV; thiamin 0.1mg 12% DV; added sugar 6g.
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Reviews (15)

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15 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2013
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. Read More
Rating: 5 stars
09/16/2019
What a great recipe. This was my first attempt at mole and I added some hydrated guajillos, but this is likely a new addition to the family rotation. Read More
Rating: 5 stars
10/29/2011
delicious easy maybe not so quick We've made this twice now. Both times it has been easy to do and the mole sauce is delicious. The one problem we've come across is that the chicken doesn't cook as fast as the recipe suggests meaning we've had to leave it in the mole sauce longer for cooking. (It could be an issue with our pan our stove etc.) We've been using a meat thermometer to measure the temperature and the chicken just doesn't heat up quickly. Read More
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Rating: 4 stars
04/11/2012
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. Read More
Rating: 5 stars
12/12/2017
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! Read More
Rating: 5 stars
01/09/2019
This was quick and tasty. Like Kitty I had to sub some ingredients for what I had on hand: used cocoa a bit of sugar tomato paste to make the tomato sauce african pepper and peri peri pepper seasoning (for the cumin and cinnamon) peanut butter and water instead of broth. still used the chile powder garlic and the method. it was very close to the red moles I ve had in Arizona. It was really good! As written I am sure it is tasty as well!! So glad I stumbled upon this to do a mole inspired sauce. Read More
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Rating: 5 stars
08/11/2019
I've never made mole sauce before because the recipes are intensive and time consuming. This was super easy and is so good. Will definitely satisfy my craving! I'm slow-cooking chicken breast to shred and have with it. The only thing I subbed was peanut butter powder for the real thing as I don't keep it on hand. Read More
Rating: 5 stars
02/28/2012
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 Read More
Rating: 4 stars
01/31/2015
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 Read More
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