Kahlua Mole Chicken
Indulge in the rich, complex flavors of Kahlua Mole Chicken, an irresistible fusion of savory, sweet, and smoky notes. This bold recipe features tender, golden-browned chicken thighs simmered in a velvety mole sauce made with Kahlua liqueur, Mexican chocolate, peanut butter, and a medley of warm spices like cinnamon, cumin, and chili powder. The subtle coffee undertones from the Kahlua deepen the flavor profile, while key ingredients like tomato paste and chicken broth bring balance and depth. Perfect for a comforting dinner, this dish is best served with warm tortillas or fluffy rice, and can be topped with fresh cilantro and toasted sesame seeds for an added touch of elegance. Effortlessly combining Mexican culinary tradition with a modern twist, this one-pot recipe is ideal for impressing guests or elevating weeknight meals.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 0.25 cup Kahlua liqueur
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 2 ounces Mexican chocolate (or bittersweet chocolate)
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 2 teaspoons ground chili powder
- 2 tablespoons peanut butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 2 teaspoons toasted sesame seeds (optional, for garnish)
- optional warm tortillas or cooked rice (for serving)
Instructions
Season the chicken thighs with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Sear the chicken thighs for 2-3 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, sauté the chopped onion for 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the tomato paste, ground cumin, ground cinnamon, and chili powder. Cook for 1-2 minutes to toast the spices.
Pour in the chicken broth and Kahlua liqueur, stirring to combine and deglazing the pan by scraping any browned bits off the bottom.
Reduce the heat to medium-low and add the peanut butter, Mexican chocolate, and remaining salt and black pepper. Stir until the chocolate and peanut butter are fully melted and the sauce is smooth.
Return the seared chicken thighs to the skillet, spooning the mole sauce over them to coat. Cover and simmer for 25-30 minutes, stirring occasionally, until the chicken is cooked through and tender.
Taste the sauce and adjust seasoning if needed. For a smoother sauce, optionally blend it with an immersion blender before returning the chicken to the pan.
Serve the Kahlua Mole Chicken with warm tortillas or over cooked rice. Garnish with chopped cilantro and toasted sesame seeds, if desired.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 990 mg | 43% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 15.3 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 769 mg | 16% | |
*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.
