Simple Chicken Mole
Elevate your weeknight dinner routine with this simple chicken mole recipe—a perfectly balanced fusion of smoky, sweet, and spicy flavors that's surprisingly easy to make. Tender boneless skinless chicken thighs are seared to golden perfection before being simmered in a luscious, velvety sauce made with chipotle chili powder, cinnamon, unsweetened cocoa powder, and a touch of peanut butter and dark chocolate for depth and richness. Canned diced tomatoes and chicken broth keep this recipe accessible, while an optional swirl of fresh cilantro adds a hint of brightness. Prepared in just an hour, this streamlined version of the traditional Mexican classic pairs beautifully with warm tortillas or fluffy rice, making it an ideal dish for a satisfying family meal or an impressive dinner for guests.
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Recipe Information
Ingredients
- 6 pieces boneless skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 15 ounces diced tomatoes (canned)
- 1 cup chicken broth
- 1 teaspoon chipotle chili powder
- 0.5 teaspoon ground cinnamon
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons peanut butter
- 1 ounce dark chocolate, chopped
- 2 tablespoons fresh cilantro (optional, for garnish)
- 4 servings warm tortillas or rice (for serving)
Instructions
Season the chicken thighs with salt and 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 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, lower the heat to medium and add the diced onion. Cook until softened, about 3-4 minutes. Stir in the garlic and sauté for 1 additional minute until fragrant.
Add the diced tomatoes (with their liquid), chicken broth, chipotle chili powder, ground cinnamon, and unsweetened cocoa powder. Stir to combine.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Lower the heat to medium-low, cover the skillet, and simmer gently for 25 minutes, stirring occasionally.
After 25 minutes, stir in the peanut butter and chopped dark chocolate until melted and fully incorporated. Allow the sauce to cool slightly.
Carefully remove the chicken and blend the sauce using an immersion blender or transfer it to a blender for a smoother consistency, if desired. Return the sauce and chicken to the skillet over low heat, stirring to coat the chicken evenly.
Simmer the chicken in the sauce for an additional 10 minutes until fully cooked and tender. The internal temperature should read 165°F (74°C).
Serve the chicken mole garnished with fresh cilantro, alongside warm tortillas or over a bed of rice. Enjoy!
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1169 mg | 51% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 8.5 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 873 mg | 19% | |
*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.
