Chicken with Quick Mole Sauce

May/June 2011

Your rating: None Average: 4.1 (74 votes)

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.

Chicken with Quick Mole Sauce Recipe

7 Reviews for Chicken with Quick Mole Sauce


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.

Muy sabroso. Very good.

Used ancho powder for nice flavor. Liked the almond butter touch. Definitely a keeper for repeating.

Great to have a quick version.
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.

Tasty, Easy to Make, most items on-hand

This was sooooo good and is wonderful served over some brown rice. Will try with corn salad on the side. Good idea, thanks :o)

quick & easy to make-easy to find ingredients
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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