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Chicken Mole

Published Feb. 6, 2017

Chicken swimming in a red, brown sauce.

Variety is the spice of life, and this flavorful Chicken Mole is serving it up in spades. 

Pronounced “mole-lay,” this thick, rich sauce is a popular condiment used in Mexican cuisine. An assortment of chiles provide a smoky, subtle heat, while honey and dark chocolate provide a welcome relief from the heat. 

Serve this chicken dish warm with spinach tortillas, fluffed brown rice or with your favorite assortment of simple roasted vegetables. 

Directions

STEP 1

In a large skillet, heat oil over medium heat. Add chicken and cook for 2 minutes per side, until golden brown. Remove to a plate.

STEP 2

Add onions, garlic, cumin and coriander to the skillet and cook for 3 to 4 minutes, stirring frequently, until onions are golden brown. Reduce heat to medium. Add chiles and stir until they begin to soften, about 2 minutes.

STEP 3

Add tomatoes, chicken broth, honey, vinegar, raisins, oregano, cinnamon and chile powder. Bring mixture to a boil. Return chicken to the skillet and season with salt and pepper, to taste. Reduce heat to a simmer, cover and cook about 15 minutes.

STEP 4

Uncover and add the chocolate. Cook 3 to 5 minutes more, stirring occasionally, until chicken is completely cooked through and the chocolate is melted. Transfer chicken and its sauce to plates and serve. 

Nutritional Information

Calories: 220

Carbohydrates: 14g

Protein: 25g

Total Fat: 7g

Saturated Fat: 1.5g

Cholesterol: 65mg

Dietary Fiber: 3g

Sodium: 360mg

Ingredients

Serves 4

  • 1 tablespoon extra-virgin olive oil
  • 1 pound skinless, boneless chicken breasts, cut into 4 pieces
  • 1/2 of a large yellow onion, thinly sliced
  • 4 cloves garlic, finely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 fresh pasilla chile, stemmed, seeded, rough chopped into 1-inch pieces, rinsed
  • 1 ounce dried chipotle chiles, stemmed, seeded, torn into 1-inch pieces, rinsed
  • 1 (14-ounce) can crushed tomatoes
  • 1/2 cup low-sodium chicken broth
  • 2 teaspoons honey
  • 2 teaspoons apple cider vinegar
  • 1/4 cup raisins
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ancho chile powder
  • 1 ounce dark chocolate (at least 80 percent cocoa or higher)
  • Salt and pepper, to taste

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