Ole Mole Chicken
Discover the bold and irresistible flavors of "Ole Mole Chicken," a vibrant dish that brings the rich, smoky essence of traditional mole sauce to life. Tender, bone-in chicken thighs are seared to golden perfection and simmered in a velvety sauce crafted from dried ancho chiles, peanut butter, dark chocolate, and a hint of cinnamon and cumin. This recipe strikes a perfect balance of savory, sweet, and spicy notes, all enhanced by the earthy depth of unsweetened cocoa powder. The sauce is blended to a smooth texture before the chicken is nestled back in to absorb the bold flavors. Served over fluffy white rice and garnished with fresh cilantro, this Mexican-inspired masterpiece makes for a comforting yet sophisticated meal that’s sure to impress. Perfect for a weekend dinner or entertaining, "Ole Mole Chicken" invites you to savor tradition in every bite.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic cloves, minced
- 3 pieces dried ancho chiles (stems and seeds removed)
- 2 cups chicken broth
- 2 tablespoons canned tomato paste
- 2 tablespoons peanut butter
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1 tablespoon unsweetened cocoa powder
- 1 ounce dark chocolate (70% cocoa), chopped
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 cups cooked white rice (for serving)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side until golden brown. Remove them from the skillet and set aside.
In the same skillet, sauté the diced onion and minced garlic for 3-4 minutes until fragrant and softened.
Add the dried ancho chiles to the skillet and toast them for 1-2 minutes, stirring frequently to prevent burning.
Pour in the chicken broth and bring the mixture to a simmer. Allow the chiles to soften in the broth for about 5 minutes.
Transfer the broth and chile mixture to a blender. Add the tomato paste, peanut butter, ground cinnamon, ground cumin, and unsweetened cocoa powder. Blend until smooth.
Return the blended sauce to the skillet. Stir in the chopped dark chocolate until it melts completely and the sauce is well combined.
Add the seared chicken thighs back to the skillet, submerging them in the mole sauce. Reduce the heat to low, cover, and simmer for 30-35 minutes or until the chicken is cooked through and tender.
Taste the sauce and adjust seasonings if necessary.
Serve the Ole Mole Chicken over cooked white rice. Garnish with fresh cilantro and enjoy!
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 6.8 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 103 mg | 8% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 993 mg | 21% | |
*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.
