Low Sodium Traditional Chicken Mole
Enjoy a delicious twist on a classic Mexican favorite with this Low Sodium Traditional Chicken Mole recipe. Crafted to deliver bold, authentic flavors without the added salt, this dish features tender chicken thighs simmered in a rich, velvety sauce made with roasted tomatoes, aromatic spices, and a blend of dried guajillo and ancho chilies. Depth of flavor comes from unsweetened cocoa, natural peanut butter, and dark chocolate, while a torn corn tortilla adds an irresistible smooth texture. Perfectly balanced with warm notes of cinnamon and cumin, this low sodium mole is a healthier version of the beloved traditional dish. Serve it over fluffy rice, garnished with fresh cilantro, for a heartwarming, nutrient-rich meal that's as satisfying as it is wholesome. Ready in under two hours, this recipe is ideal for family dinners or entertaining guests with a gourmet flair!
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 1 medium White onion, diced
- 4 pieces Garlic cloves, minced
- 4 pieces Dried guajillo chilies, stemmed and seeded
- 2 pieces Dried ancho chilies, stemmed and seeded
- 3 pieces Roma tomatoes, roasted
- 4 cups No-salt-added chicken stock
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Natural peanut butter (unsalted)
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Ground cumin
- 1 teaspoons Ground coriander
- 1 piece Bay leaf
- 1 piece Corn tortilla, torn into small pieces
- 2 ounces Dark chocolate (85% cacao, unsalted), finely chopped
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken thighs and sear on both sides until lightly browned. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the diced onion and minced garlic until fragrant and translucent, about 4-5 minutes.
Toast the guajillo and ancho chilies in the same skillet for 1-2 minutes until fragrant, being careful not to burn them.
In a blender, combine the toasted chilies, roasted tomatoes, onion, garlic, torn corn tortilla, and 2 cups of chicken stock. Blend until smooth.
Pour the blended sauce back into the skillet and add the cocoa powder, peanut butter, ground cinnamon, ground cumin, ground coriander, bay leaf, and the remaining 2 cups of chicken stock. Stir to combine.
Return the seared chicken thighs to the skillet. Cover and let simmer over low heat for 1 hour, stirring occasionally to prevent sticking. Adjust consistency with additional chicken stock if needed.
Once the chicken is tender, remove the bay leaf and stir in the chopped dark chocolate until melted and fully incorporated.
Taste the mole and adjust seasonings if necessary, keeping it low sodium by relying on spices and natural flavors.
Serve the chicken mole over steamed white or brown rice, and garnish with freshly chopped cilantro.
Enjoy your authentic low-sodium chicken mole!
Nutrition Facts
Calories |
2500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.7 g | 183% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 670 mg | 29% | |
| Total Carbohydrate | 128.0 g | 47% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 40.7 g | ||
| Protein | 188.2 g | 376% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 409 mg | 31% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 4446 mg | 95% | |
*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.
