Quick Chicken Mole

Total Time:
1 hr 40 min
Prep:
15 min
Cook:
1 hr 25 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 can diced tomatoes, drained
  • 1 bell pepper, chopped
  • 2 chipotle peppers, roughly chopped
  • 1 (10-ounce) can chicken broth
  • 2 tablespoons peanut butter
  • 2 ounces bittersweet chocolate, chopped
  • 1 (5-pound) chicken, cut into 8 pieces
  • Toasted pepitas ( pumpkin seeds), for garnish
  • White rice, for serving
Directions

Preheat oven to 350 degrees F.

Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth.

Sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and braise the oven for 45 minutes to 1 hour. Garnish with pepitas and serve with white rice.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.3 46
Love this Chicken Mole!! Very easy to make and my husband loved it! I am very picky about my recipes but this is just the bomb! Just don't use too much chipotle peppers (made that mistake once!) I put the sauce in a food processor to blend and used 4 chicken breasts. I served with white rice and mexican ceasar salad...yummo!! item not reviewed by moderator and published
We thought this was very yummy served on top of steamed rice. item not reviewed by moderator and published
OMG! I just made this today and it's delicious! A couple of things I did just because I had the ingredients in the house. I used 1 can of fire roasted diced tomatoes, I used dried chipotle peppers that I soaked in heated chicken broth I was going to use for the dish, I used 1 tablespoon of chile powder/cocoa powder blend and 1 tablespoon of chile powder, used red pepper instead of green, used 3 large chicken breast, used a little bit extra chocolate and I just pureed the whole thing after cooking it. After it finished cooking in the oven, i shredded the chicken and put it back in the sauce. Served it with yellow rice and and corn tortillas! WOW! It was fantastic and probably will taste better tomorrow should there be any leftovers. My family loved it! Thanks Paula! item not reviewed by moderator and published
Even my picky teenage son liked this. We will be enjoying this many more times in our home. The only change I made was using a can of fire roasted tomatoes and I plan to use at least one more chopped chipotle pepper since we like a bit of heat. item not reviewed by moderator and published
A family favorite! I do not include the bell pepper or chipotle peppers in it(I have little ones to feed). I saute all the ingredients in a deep pan and then include the chicken and allow it to slow cook on the stove. Comes out great and only requires one pan! item not reviewed by moderator and published
I changed this recipe a lot. I leave all the veggies in whole (chopped, no straining. I just mix everything together, other than the pumpkin seeds, rice, and chicken in the pot and put it on a slow simmer for about 20 minutes. Once it has simmered I throw in all of the meat off of a rotisserie chicken from the super market. Let that cook for another 10 minutes and serve it with warmed corn tortillas. I've changed it so much we call it "chocolate, peanut butter, chicken surprise" at my house. The ingredients are the same and the recipe is delicious, I highly recommend it, in whatever form. =- item not reviewed by moderator and published
Husband, toddler, and myself like this recipe. Of course, one has to like mole to like this. I plan to make it a repeat. item not reviewed by moderator and published
My husband (who is hispanic) loves this everytime I make it for him. I have been using this recipe for 3 years now, and it comes out perfect everytime. The very first time I made it he said it was better than his grandma's. item not reviewed by moderator and published
Wow -- who would've thought that Paula Deen, queen of southern cooking, would come up with such a great mole sauce recipe! I followed it exactly (using a 14 oz. can of tomatoes as suggested by others) and thought it was great. And I am a mole sauce fan. I've even eaten Rick Bayless' at his restaurant in Chicago. I used a very high end chocolate with nibs, a dark almost bitter chocolate. I think that made all the difference. Don't skimp on the chocolate and don't make the mistake of adding semi-sweet! item not reviewed by moderator and published
I just moved to Spanish harlem and wanted to try my hand at mole. I couldn't purchase bittersweet chocolate in the local stores,so I tossed in my cocoa powder with sugar to taste. Thankfully I have some great dried mexican peppers on hand uptown-- this mole was a hit! The recipe confused me at one point-- after I strained, then pureed the heavies, what then? Ah heck, I just poured some of one, then a little of the other until I got a nice consistency. It turned out just right, after baking. Thanks to Paula for a fast, delicious recipe! (And you know I made enchiladas from the leftovers! YUMMM!) Gonna try that french toast casserole next! item not reviewed by moderator and published

Not what you're looking for? Try:

Quick-Fix Chicken Chili Mole

Recipe courtesy of Robin Miller