Many consider Mole to be the national dish of Mexico. It features a unique blend of flavors and spices including chile powder, nuts, and believe it or not, chocolate! It's fantastico served with hot, cooked rice.

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Recipe Summary test

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • HEAT vegetable oil in large skillet over medium-high heat. Add chicken; cook, turning frequently, for 4 to 6 minutes or until browned on all sides. Remove from skillet. Add onion and garlic; cook, stirring constantly, for 2 to 3 minutes or until onion is tender.

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  • STIR in salsa, broth, chili powder, peanut butter and cocoa. Bring to a boil. Reduce heat to medium-low. Place chicken in sauce; cook, uncovered, for 20 to 25 minutes or until chicken is no longer pink near bone.

  • COMBINE rice and parsley in medium bowl; serve with Chicken Mole.

Nutrition Facts

811 calories; protein 50.1g; carbohydrates 56g; fat 42g; cholesterol 170.3mg; sodium 581.2mg. Full Nutrition
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Reviews (28)

Rating: 4 stars
01/13/2004
I took the suggestion to cut way back on the chili powder - Im thinking 3 tablespoons is a typo. I found it easy to make and a taste unlike the things I usually make. It makes a good amount of sauce, so I think you could add more chicken. I also think it would work nice as a buffet dish if you shred the chicken after cooking. I used boneless skinless breast - I was surprpzed that it cooked in an open pan. I also added some cinnamon and a few choc chips - I dont know wether that made a differnce or not - I think its the peanut butter that gives it the taste and texture. Read More
(4)
Rating: 4 stars
10/23/2002
I really liked this recipe. I used chicken breasts without the skin. Next time I will roll them in between two sheets of wax paper to make them thinner so it will cook faster in the middle and not dry out. The sauce was great. I subsituted ordinary chili powder with diced authentic pasilla negro chili pods. Yum! Read More
(4)
Rating: 5 stars
08/29/2002
The easiest mole sauce possible. I LOVE mole this is awesome, but I do cut back on chili powder, and add a HERSHEYS KISS. I Crave It!!!!!!!!!! Read More
(3)
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Rating: 5 stars
11/09/2002
This awsome by scratch! I knew there was peanut butter in there. This is fab. with my freshly homemade flour tortillas. Read More
(3)
Rating: 4 stars
11/09/2002
This was a very good recipe, but I would have preferred a little more spice. I also added ground cloves (about a 1/2 tsp), because I like clove in my mole. Read More
(3)
Rating: 5 stars
12/15/2002
We all found this to be delicious. I reduced the chili powder by a third and increased the peanut butter by a third and used a mild salsa. The flavor was superb, it had some heat but not so much as to turn my wife off. Read More
(3)
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Rating: 5 stars
08/29/2002
One of my new favorite recipes, I make it at least once a month. The chocolate, peanut butter, and salsa give this recipe a full, robust flavor. Read More
(2)
Rating: 4 stars
08/29/2002
I really liked this recipe, and my fiance did too even though he won't eat chicken mole in a restaurant! This is different from any that I've had dining out, because it made alot more sauce (which was great with rice). I used skinless chicken breasts and thighs to reduce the fat. This was great and the sauce has just the right "bite" to it, not too spicy or sweet. We had it last night but it was even better today after marinating in the sauce overnight. Does not even taste like there is salsa in it...I will definitely make it again. Read More
(2)
Rating: 5 stars
08/29/2002
This was amazingly good!!!!!!! I've had really good mole before (Mexican gourmet restaurant), and this comes in a close and respectable second! I will be making this again on a regular basis :-) My one suggestion is that the spiciness level of the salsa will REALLY manifest itself in the mole, so use mild at first until you are sure you want something spicier. Read More
(2)