Chicken Mole Recipe - Allrecipes.com
Chicken Mole Recipe
  • READY IN 45 mins

Chicken Mole

Recipe by  

"Many consider Mole to be the national dish of Mexico. It features a unique blend of flavors and spices including chile powder, nuts, and believe it or not, chocolate! It's fantastico served with hot, cooked rice."

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Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  1. HEAT vegetable oil in large skillet over medium-high heat. Add chicken; cook, turning frequently, for 4 to 6 minutes or until browned on all sides. Remove from skillet. Add onion and garlic; cook, stirring constantly, for 2 to 3 minutes or until onion is tender.
  2. STIR in salsa, broth, chili powder, peanut butter and cocoa. Bring to a boil. Reduce heat to medium-low. Place chicken in sauce; cook, uncovered, for 20 to 25 minutes or until chicken is no longer pink near bone.
  3. COMBINE rice and parsley in medium bowl; serve with Chicken Mole.
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Reviews More Reviews

Most Helpful Positive Review
Jan 13, 2004

I took the suggestion to cut way back on the chili powder - Im thinking 3 tablespoons is a typo. I found it easy to make and a taste unlike the things I usually make. It makes a good amount of sauce, so I think you could add more chicken. I also think it would work nice as a buffet dish if you shred the chicken after cooking. I used boneless skinless breast - I was surprpzed that it cooked in an open pan. I also added some cinnamon and a few choc chips - I dont know wether that made a differnce or not - I think its the peanut butter that gives it the taste and texture.

 
Most Helpful Critical Review
Feb 06, 2003

I was in the mood for Mole but never had made it. Instead of calling family I tried this recipe and well...it was not ANYTHING near the real stuff. I have family from all over Texas and Mexico and they all make Mole the same way...this recipe was not Mole. It was good but if you are looking for The Real Mole dish, you are better off asking friends and family.

 

27 Ratings

Oct 23, 2002

I really liked this recipe. I used chicken breasts without the skin. Next time I will roll them in between two sheets of wax paper to make them thinner so it will cook faster in the middle and not dry out. The sauce was great. I subsituted ordinary chili powder with diced authentic pasilla negro chili pods. Yum!

 
Dec 15, 2002

We all found this to be delicious. I reduced the chili powder by a third and increased the peanut butter by a third and used a mild salsa. The flavor was superb, it had some heat but not so much as to turn my wife off.

 
Nov 09, 2002

This awsome by scratch! I knew there was peanut butter in there. This is fab. with my freshly homemade flour tortillas.

 
Nov 09, 2002

This was a very good recipe, but I would have preferred a little more spice. I also added ground cloves (about a 1/2 tsp), because I like clove in my mole.

 
Aug 29, 2002

The easiest mole sauce possible. I LOVE mole this is awesome, but I do cut back on chili powder, and add a HERSHEYS KISS. I Crave It!!!!!!!!!!

 
Aug 29, 2002

I really liked this recipe, and my fiance did too even though he won't eat chicken mole in a restaurant! This is different from any that I've had dining out, because it made alot more sauce (which was great with rice). I used skinless chicken breasts and thighs to reduce the fat. This was great and the sauce has just the right "bite" to it, not too spicy or sweet. We had it last night but it was even better today after marinating in the sauce overnight. Does not even taste like there is salsa in it...I will definitely make it again.

 

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Nutrition

  • Calories
  • 811 kcal
  • 41%
  • Carbohydrates
  • 56 g
  • 18%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 42 g
  • 65%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 50.1 g
  • 100%
  • Sodium
  • 581 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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