Chicken with quick mole sauce recipe

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  • Yield: 4 Servings
  • Preparation Time: 20 Minutes


  • ½ ounce vegetable oil
  • ounces onion, chopped
  • 1 medium chopped clove garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon cayenne
  • ½ teaspoon pepper
  • ½ teaspoon of cinnamon
  • 1 teaspoon of New Mexico chile powder
  • ½ ounce sesame seeds, toasted
  • ¼ teaspoon anise seeds
  • ounces toasted almonds, sliced
  • ounces tomato purée
  • ounces chicken broth, low-sodium
  • 1½ ounces chocolate chips, semisweet
  • 32 ounces skinless and boneless chicken thighs
  • 1 minced serrano chile
  • ounces cilantro leaves
  • 1 lime cut in wedges
How to Make It
  1. Preheat grill to high.
  2. Heat oil in a large pan on medium heat and sauté onion and garlic in the oil for 3 minutes until tender. Add spices, sesame seeds and almonds and cook and stir for 1 minute until fragrant. Stir in pureed tomato, chicken broth and chocolate chips.
  3. Reduce heat and simmer mixture on low for 10 minutes, stirring often. Transfer to a blender with 4 ounces of water until smooth. If the sauce is too thin, then add some flour.
  4. Toss chicken in a bowl with 8 ounces of mole sauce until coated.
  5. Place coated chicken on the grill and cook for 4 minutes per side until browned evenly.
  6. Serve chicken with remaining mole sauce and top with Serrano chile, cilantro leaves and lime.

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