Quick Chicken Mole

For my first assignment, I gave this a try on Sunday night.  We had lots of leftover rice and beans from ordering takeout on Saturday, so I just needed a protein and we had some boneless, skinless chicken breasts in the fridge.  I had some 99% dark chocolate that I used instead of the chocolate chips called for by the recipe, and added a little brown sugar.

Mole Ingredients

The recipe was fairly simple and easy to prepare.  I used a stainless steel skillet and canola oil, which worked well and the chicken did not stick to the pan.  Once the chicken was mostly cooked, you set is aside and make the sauce.

Mole 1

Then add the chicken back in to finish.

Mole 2

Turned out great, would definitely make again.  The only adjustments I would make next time is to add a little heat, either by adding chopped peppers or additional dry spices.

Here is the recipe:

Recipe Image

Chicken with Quick Mole Sauce

  • Cook
    35 m
  • Ready In
    35 m
Recipe By: EatingWell Test Kitchen
“Rich, dark and delicious, mole is a signature sauce in Mexican cooking. There are many variations, but the basic ingredients include plenty of chiles and nuts along with a touch of chocolate to tame the heat of the chiles. Traditional recipes can take several hours to prepare—this quick version takes a few shortcuts by using chili powder, nut butter and chocolate chips. Serve with rice and a medley of sautéed zucchini, pepper and onion. ”


    • 1¼ pounds boneless, skinless chicken thighs, trimmed
    • ¼ teaspoon salt, divided
    • ¼ teaspoon freshly ground pepper
    • 2 tablespoons canola oil, divided
    • 3 cloves garlic, minced
    • 1 tablespoon chili powder
    • ½ teaspoon ground cumin
    • ½ teaspoon ground cinnamon
    • 1 8-ounce can tomato sauce
    • ½ cup reduced-sodium chicken broth
    • ¼ cup mini semisweet chocolate chips
    • 1 tablespoon almond butter or natural peanut butter
    • 1 tablespoon toasted sesame seeds (see Note)


  • 1Season chicken with ⅛ teaspoon salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate.
  • 2Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, chile powder, cumin, cinnamon and the remaining ⅛ teaspoon salt to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and almond (or peanut) butter; stir to combine. Bring to a simmer. Reduce heat to medium-low, return the chicken (and any accumulated juice) to the pan and turn to coat with the sauce. Simmer until the chicken is cooked through, about 5 minutes more. Serve sprinkled with sesame seeds.