Low Fat Traditional Chicken Mole
Indulge in the rich, layered flavors of Mexican cuisine with this Low Fat Traditional Chicken Mole recipe—a lighter twist on a beloved classic. Featuring tender, seared chicken breasts simmered in a velvety mole sauce made from a vibrant blend of dried ancho and guajillo chiles, unsweetened cocoa powder, natural almond butter, and aromatic spices like cumin, cinnamon, and cloves, this dish delivers authentic taste without the extra calories. The sauce is thickened with a whole wheat tortilla and sweetened with a touch of raisins, making it both wholesome and satisfying. Perfectly balanced and low in fat, this chicken mole is finished with fresh cilantro and pairs beautifully with brown rice or warm corn tortillas for a nourishing, crowd-pleasing meal. Ready in just 90 minutes, it’s a must-try for healthy, flavorful cooking!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 cups low sodium chicken broth
- 3 pieces dried ancho chiles
- 3 pieces dried guajillo chiles
- 1 medium-sized onion
- 4 pieces garlic cloves
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon natural almond butter
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 1 large ripe tomato
- 1 piece whole wheat tortilla
- 2 tablespoons raisins
- 1 as needed olive oil spray
- 1 teaspoon salt
- 3 tablespoons fresh cilantro
Instructions
Heat a wide skillet over medium heat. Lightly spray with olive oil spray.
Toast the ancho and guajillo chiles in the skillet for 1-2 minutes, flipping occasionally, until fragrant but not burned.
Remove the chiles from the skillet. Let them cool slightly, then remove the stems and seeds. Place the chiles in a bowl and cover with 2 cups of hot water. Let them soak for 15 minutes.
While the chiles are soaking, chop the onion and garlic. Spray the skillet again with olive oil spray, then sauté the onion over medium heat for 5 minutes until softened. Add the garlic, cumin, cinnamon, and cloves, and cook for another 1 minute.
Transfer the soaked chiles along with their soaking liquid, the sautéed onion mixture, the tomato, tortilla, raisins, unsweetened cocoa powder, and almond butter into a blender. Blend until smooth. Add chicken broth a little at a time to adjust the consistency as needed.
Strain the mixture through a fine sieve into a large pot to ensure a smooth mole sauce.
Season the chicken breasts with half the salt. Heat the same skillet over medium heat and spray lightly with olive oil spray. Sear the chicken for 2-3 minutes per side to develop a light golden color.
Transfer the chicken to the pot with the mole sauce. Bring the sauce to a simmer, then lower the heat to medium-low, cover, and cook for 25-30 minutes, or until the chicken is fully cooked and tender.
Taste the mole, and adjust seasoning with the remaining salt if necessary. Add more chicken broth if the sauce becomes too thick.
Garnish with fresh cilantro and serve over steamed brown rice or with warm corn tortillas for a hearty, low-fat meal.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4927 mg | 214% | |
| Total Carbohydrate | 120.2 g | 44% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 34.1 g | ||
| Protein | 249.5 g | 499% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 490 mg | 38% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 5037 mg | 107% | |
*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.
