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.


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    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!!
    We thought this was very yummy served on top of steamed rice.
    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!
    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.
    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!
    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. =-
    Husband, toddler, and myself like this recipe. Of course, one has to like mole to like this. I plan to make it a repeat.
    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.
    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!
    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!
    In California you can go to certain restaurants and get the best mole in your life. I wanted to make it at home and save some money... bad idea. She suggests putting way too much chocolate (or maybe its just too bitter) in there and the chicken should be shredded not lobbed in huge clumps. I thought there was too much bell pepper in it as well. It doesnt taste anything like authentic mexican mole. The sauce looks more red than brown and its still too bitter chocolatey. It makes it taste like you threw coffee beans in there. I will stick to the restaurants.. definately
    I subbed the five pound whole chicken for four pounds of sliced chicken breasts. I seared both sides quickly before throwing it in the casserole dish. I added extra chipotle peppers to the recipe because my hubby and I really like spicy food! We also saved the liquid portion of the sauce after draining it and used it as gravy when we ate. I served it with Mexican rice, refried beans and tortillas. The whole meal was so good and my husband loved it!! I'll definitely be making this again!!!
    I loved it. I use only chicken breast, but doubled the recipe. The only thing I would do different is use a little less cumin and maybe cut the chicken into smaller pieces prior to baking, like stir-fry size. Thanks Paula! Saw you doing it last night on TV and got up early to make it. Everyone loved it!
     
     
    Here in Texas you can get mole in a jar pretty easily. I was hoping for better flavor by making it from scratch, but this recipe did not do it for me.
    This is almost as good as my mom's.
    Yes the list is long yes it's a little long on time but it's worth the time. Considering that Mole takes up to two days to prepare and serve. I think it's safe to say that this is pretty quick. I loved and am going to make it again and again. Thanks Paula.
     Oh and by the way Chocolate is used on savory not just desserts, bittersweet if you can't find mexican. Try on Beef stew it cuts the sharpness of the Tomato sauce and gives it a rich full bodied flavor. Dare to be different.
    My son wanted to try chicken mole after seeing Paula's episode, so we tried it. To be truthful, I didn't even know what mole was, but it seemed pretty straight forward. I followed the recipe almost to the letter and used a 14oz. can of diced tomatoes since the recipe was unclear. The only thing I changed was that I used 5 chicken breasts--not 8 pieces of a 5lb. whole chicken. It came out perfect! The chicken was juicy and the sauce had just the right amount of spice. I will make this again. Thanks, Paula
    This sauce was very easy to make. The recipe was vague, but I used a 14 oz can of tomatoes, cooked the onions for about 10-15 minutes and cooked the spices/garlic mixture for about 10 minutes. I also didn't puree the sauce, but rather strained it through a colander, which was more than enough. This was my first attempt at making mole and it was absolutely delicious. I will definitely be making this again!
    I am an adventerous cook so was excited when I viewed Paula in the kitchen making this dish. My husband and I enjoy different types of ethnic food.
     Something was wrong with this receipe because the taste just didn' t do it for either one of us. Like most cooks you cannot always get all the right ingrediants.
     This was the case in trying to find the Chiplote peppers. I substituted a package of mexican seasoning which contained this pepper and had mostly just dehydrated vegtables so I don't think it was the packet. Also it did not say what size can of crusched tomatoes so i used the typical 15oz. can. I think on the show Paula strained hers at the end but the receipe did not call for that, maybe this could have made a differance as well. I followed everything else as directed.The dish lacked complexity of flavors as if someone guessed at what it should taste like. Too bad
    This was the first mole I had ever made, and I found it very easy to make. My husband prefers a mole sauce with a little more chocolate, so I added 4 oz. instead of the 2 oz. It was an excellent sauce over chicken burritos! We can't wait to have it again.
    recipe calls for "1 can" of tomatoes...
     
     I mean, come on ... what size can? 8.5 oz?
     
     I'm about to try this recipe today after seeing her make this on Foodnet yesterday. I don't remember what size can she used. Anyone???
    I have made this a bunch of times and each time it came out amazing EXCEPT when I tried to double it...something went a-rye, it came out very spicy??? can't see why , but it did. This is one of my favorite recipe's and everyone whom I have made it for love it HOWEVER it is not quick, perhaps compared to other homemade mole recipe's?
    TEXTURE WAS GREAT.I ORDER MOLE WHEN EVER I GO TO A MEXICAN RESTAURANT. IT TASTES VERY SIMILAR...I WILL TRY MORE OF Paula's RECIPES.
    I made this for dinner last night after reading all the reviews and it turned out pretty good. I was skeptical at first. I have never made mole from scratch like my mother does but I used the jar mole and doctored it up to suit my taste. But this is pretty good. I only used one chipotle chile and omitted the green pepper and pumpkin seeds. It was not at all spicy so I think I will use 1.5 or 2 chiles next time. It was pretty close to mole made from scratch. I will definitely make this again instead of using the jar mole. And my husband who loves chicken mole really liked it!
    I have to say that this dish gets rave reviews from my family and my in-laws. My father-in-law brags to all of his friends about this recipe and says it tastes just like "Mom's"! They ask me to bring this dish to all our gatherings and when family from out of town comes in. It is just plain delicious! I am so thankful to Paula for this recipe. It makes Mole easy to make unlike the traditional recipe which takes hours.
    This was very easy to prepare and it tasted great! I will make this again and again!
    This is the first recipe I've made from a recipe from Food Network's site. I have to say I'm a little disappointed on the info they provide here - no calorie count and no real prep time numbers. It's all pie in the sky apparently.
     
     The recipe is very good. My boyfriend loved it and he's a bit of a foodie so it was nice to see him jump up and down w/delight from something i made.
     
     Just give yourself an hour prep - the chopping isn't bad but combine that with rinsing and browning the chicken and it adds up.
    I modified the recipe a bit - pureed the sauce without straining and added a bit more chile powder. It was wonderful! My husband and I both loved it. I will fix this again and again.
    I've often made this at home,but, I buy the sauce already in a jar. it is awesome!!!!!!
    When I saw this on Paula's Party, I knew that I wanted to make it for my boyfriend Eddie. That's when I was hooked on cooking with Paula. I have made quite a number of things and the recipes are easy to follow that's what I like! Thanks Paula!
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