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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.

Source: EatingWell Magazine, May/June 2011


Recipe Summary

35 mins


Ingredient Checklist


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.

  • 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.


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; carbohydrates 13.5g; dietary fiber 3.2g; sugars 8.4g; fat 24.4g; saturated fat 5.8g; cholesterol 94.4mg; vitamin a iu 915.2IU; vitamin c 4.8mg; folate 19.7mcg; calcium 75.2mg; iron 3.4mg; magnesium 66.3mg; potassium 517.6mg; sodium 631.5mg; thiamin 0.1mg; added sugar 6g.

1 other carbohydrate, 4 lean meat, 3 fat