Quick Chicken Mole

Alena 0

"This is a microwave version of Mole Poblano, which consists of chicken in a dark, spicy chocolaty sauce full of nuts and sesame seeds. Most traditional mole recipes require several hours of preparation and cooking time; this version is for those of us who have limited time for cooking! Muy bien!"

Ingredients 45 m {{adjustedServings}} servings 1235 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1235 kcal
  • 62%
  • Fat:
  • 85.4 g
  • 131%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 90.6 g
  • 181%
  • Cholesterol:
  • 356 mg
  • 119%
  • Sodium:
  • 727 mg
  • 29%

Based on a 2,000 calorie diet

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  1. Place butter, onion and garlic in a 3 quart microwave safe casserole dish. Cover and microwave on low for 2 to 3 minutes, or until butter is melted and onion is starting to soften.
  2. Mix in the bay leaf, peppercorns, cloves, tomato sauce, chicken broth, anise seeds, cinnamon, sugar, red pepper flakes, sesame seeds, almonds and bread. Cover and microwave on high for 10 minutes, stirring after 5 minutes.
  3. Stir in chocolate until it is melted, then add chicken pieces, coating each piece with mole sauce. Cover and microwave on high for about 30 minutes, or until chicken is cooked through and juices run clear (meat will be starting to fall away from the bone). Note: While cooking chicken, rearrange pieces after 10 and 20 minutes to ensure even cooking.
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Reviews 7

  1. 10 Ratings


The first time we made this it was pretty good, but subsequent times, we did not like it. My husband and I LOVE mole, but this recipe just doesn't cut it. We will have to keep looking for a winner. A big plus though is how quick this recipe is.


!Que bueno! My husband is a huge fan of mole. I've tried several recipes, but none were a hit with him or compared with restaurant moles. He LOVES this recipe. The only changes I would make next time would be to cut the amount of almonds in half and 1 less TBS of chili pepper flakes. I baked the chicken with the sauce (instead of doing it in the microwave) and served it over sticky white rice. This is a huge time saver from the recipes that take hours to prepare...and we like the taste of this one MUCH better. Thank you!!


I simmered the sauce on the stove and sliced the chicken and fried it till just cooked. Turned out very well. Not exactly the strong chocolate mole I love from Mexico, but close, and much faster. Satisfied my craving for mole that night, and all ingredients were on hand in the pantry.