Chicken Legs with Easy Mole Sauce
Transform weeknight dinners with this rich and flavorful recipe for Chicken Legs with Easy Mole Sauce. Juicy, oven-baked bone-in chicken legs are smothered in a velvety mole sauce made from simple pantry staples like unsweetened cocoa powder, creamy peanut butter, and chipotle chili powder. This approachable twist on traditional mole takes just 15 minutes of prep and is packed with bold notes of smoky spice, earthy sweetness, and a hint of cinnamon. Perfectly paired with crispy tortilla strips and fresh cilantro for garnish, this dish brings authentic Mexican-inspired flavors to your table with minimal effort. Serve with rice or warm tortillas for an unforgettable meal that’s hearty, easy, and utterly satisfying!
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Recipe Information
Ingredients
- 4 pieces Chicken legs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 small Onion (chopped)
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Tomato paste
- 2 cups Chicken broth
- 2 tablespoons Creamy peanut butter
- 1 teaspoon Chipotle chili powder
- 0.25 teaspoon Ground cinnamon
- 1 tablespoon Sugar
- 2 pieces Corn tortillas (sliced into thin strips, optional for garnish)
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken legs dry with paper towels, then season them evenly with salt and black pepper on all sides.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken legs skin-side down and sear for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped onion and cook for 3-4 minutes, stirring frequently, until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the cocoa powder, tomato paste, chipotle chili powder, cinnamon, and sugar. Cook for 1-2 minutes to allow the spices to bloom.
Slowly pour in the chicken broth and whisk to combine. Add the peanut butter, stirring until it is fully incorporated into the sauce.
Return the seared chicken legs to the skillet, nestling them into the sauce. Spoon a bit of the sauce over the top of the chicken.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Optional: While the chicken bakes, lightly fry the tortilla strips in a small amount of oil until crispy, then drain them on paper towels.
Once the chicken is done, remove the skillet from the oven. Serve each chicken leg with a generous spoonful of the mole sauce. Garnish with crispy tortilla strips and chopped cilantro, if desired.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.5 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 841 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
