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Chicken Mole

Chicken Mole

"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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45 m servings 811 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 811 kcal
  • 41%
  • Fat:
  • 42 g
  • 65%
  • Carbs:
  • 56g
  • 18%
  • Protein:
  • 50.1 g
  • 100%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 581 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 17
  1. 27 Ratings

Most helpful positive review

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 ...

Most helpful critical review

I was in the mood for Mole but never had made it. Instead of calling family I tried this recipe and was not ANYTHING near the real stuff. I have family from all over Texas and Mexico ...

Most helpful
Most positive
Least positive

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 ...

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 ...

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 muc...

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

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.

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!!!!!!!!!!

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 (whi...

The rating I gave this recipe was after I "doctored" it up. I have never had mole before so I don't know how it is supposed to taste, but when I first tried this recipe it was awful! It was bitt...

This was amazingly good!!!!!!! I've had really good mole before (Mexican gourmet restaurant), and this comes in a close and respectable second! I will be making this again on a regular basis :-)...

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