Chicken Mole

Recipe by
Total Time:
2 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Braise Recipe
Difficulty: Medium

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  • 4 chicken breasts
  • 2 chicken legs and thighs
  • 1 celery stalk, chopped
  • 3 tbsp - fresh cilantro, minced
  • 1/4 tsp - ground cumin
  • 1/4 tsp - ground cloves
  • 2 tbsp - chili powder
  • 3 garlic cloves, minced
  • 1/4 cup - raisins
  • 1/4 cup - crushed corn chips
  • 1 medium onion, chopped
  • 1 tbsp - olive oil
  • 8 ounces tomato sauce
  • 1 ounce unsweetened chocolate, melted1/4 cup - slivered almonds, toasted
  • 3 cups - water
  • 1/4 tsp - salt

How to Make Chicken Mole

  • Bring water, chicken and celery to a boil.
  • Cover and reduce heat, letting chicken simmer for about 1 hour, or until meat comes away easily from bones.
  • Remove chicken from broth and set aside to cool.
  • Strain broth and keep liquid; discard celery.
  • In a blender, combine half of the broth with the cilantro, salt, cumin, cloves, chilli powder, garlic, raisins, corn chips and onion.
  • Pulse several times to blend.
  • In a large skillet, heat oil over medium heat and carefully add the blended ingredients.
  • (You are actually "frying" the sauce here, so pour carefully to avoid spatters.)
  • Heat and stir for 5 minutes.
  • Add the remaining broth, tomato sauce and melted chocolate to skillet.
  • Cover and simmer on low heat 20 minutes.
  • Meanwhile, remove skin and bones from chicken and cut into bite-size pieces; add to sauce in skillet.
  • Taste and correct seasonings, if desired.
  • Simmer for 10 minutes. Toast almond slivers and use as garnish.