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Chicken Mole

Chicken Mole

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Ortega(R)

Ortega®

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

CINDYGUZIAK
4

CINDYGUZIAK

1/13/2004

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.

GINA99
4

GINA99

10/23/2002

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!

FOXHUNTER
3

FOXHUNTER

12/15/2002

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.

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