Quick Chicken Mole
Transform dinner into a bold, flavor-packed experience with this Quick Chicken Mole recipe, a streamlined take on the classic Mexican dish. Succulent boneless chicken thighs are simmered to perfection in a rich, velvety sauce made with creamy peanut butter, unsweetened cocoa powder, and aromatic spices like chili powder, cumin, and cinnamon. Ready in just 40 minutes, this recipe combines convenience with gourmet flair, making it the perfect choice for busy weeknights or casual entertaining. Serve it over fluffy white rice for a comforting, satisfying meal, and finish with a sprinkle of fresh cilantro for a vibrant touch. Packed with depth and a hint of sweetness, this quick and easy chicken mole is guaranteed to impress.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 3 cloves garlic cloves, minced
- 1.5 cups chicken broth
- 1 cup crushed tomatoes
- 2 tablespoons peanut butter (creamy)
- 1 tablespoon unsweetened cocoa powder
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons cilantro (optional, for garnish)
- 2 cups white rice (optional, for serving)
Instructions
Heat the olive oil in a large skillet or sauté pan over medium-high heat.
Season the chicken thighs with a pinch of salt and pepper. Sear the chicken on both sides until golden brown, about 3-4 minutes per side. Remove from the pan and set aside.
In the same pan, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring frequently.
Pour in the chicken broth and crushed tomatoes, and stir to combine. Add the peanut butter, cocoa powder, chili powder, cumin, cinnamon, salt, and black pepper, whisking until the sauce is smooth and well-blended.
Return the chicken thighs to the pan, nestling them into the sauce. Reduce the heat to medium-low, cover the pan, and let simmer for 20 minutes, or until the chicken is cooked through and tender.
Stir the sauce occasionally to prevent sticking, and adjust seasoning if needed.
Serve the chicken mole over a bed of white rice, if desired, and garnish with chopped cilantro for a fresh finish.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 3764 mg | 164% | |
| Total Carbohydrate | 158.4 g | 58% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 17.7 g | ||
| Protein | 133.6 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2510 mg | 53% | |
*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.
