Chicken in Mole Sauce

deondra 3

"Chocolate is the surprising ingredient in this one. Serve it over rice or with a side of veggies."
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1 h 20 m servings 875 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 875 kcal
  • 44%
  • Fat:
  • 63.8 g
  • 98%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 60.1 g
  • 120%
  • Cholesterol:
  • 259 mg
  • 86%
  • Sodium:
  • 1026 mg
  • 41%

Based on a 2,000 calorie diet

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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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  • Prep

  • Cook

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  1. Cut the chickens into pieces, reserving the breasts. Place chicken pieces except the breasts in a deep saucepan over medium heat; add the onion, garlic, and chicken broth. Cover the pan and simmer 25 minutes.
  2. Cut the breasts into halves and add to the saucepan; simmer until the chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the chicken to a cutting board. Remove the skin and bones from the chicken; cut the meat into bite sized pieces.
  3. Strain the broth through a fine mesh strainer, reserving the liquid and discarding the onion, garlic, and skimmed fat. If you have less than 3 cups of reserved liquid, add water to make 3 cups. If you have more than 3 cups, return to the pan and bring to a boil; cook until volume of liquid reduces to 3 cups.
  4. Combine the chili powder, almonds, banana, cinnamon, salt, tortilla pieces, sesame seeds, and pine nuts in a blender. Blend on low, slowly adding the reserved liquid in a stream until the mixture is smooth. Pour the mixture and remaining liquid into a large saucepan over medium heat. Add the butter and chocolate; cook and stir until the butter and chocolate have melted. Stir the chicken pieces into the sauce; continue cooking until the chicken is heated completely through, 5 to 10 minutes.



Today is the first time I have ever made mole sauce. I thought the ingredients on the list were easy to purchase, and the cooking time was relatively short. I was a bit concerned as to how much ...

I've made many recipes from AR and this is one of the few I haven't liked; and I'm not a picky eater. I do enjoy sweet and savoury combinations however something about the way the sauce tasted d...