Chicken with Quick Mole Sauce

Chicken with Quick Mole Sauce

11 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)


  • 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 11

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
May 05, 2011
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By: EatingWell User
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.
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