Mole Chicken

Mexican Mole Chicken

Dark mole is a sauce made from several chile peppers, nuts, and chocolate. It is usually labor-intensive and time-consuming. This recipe is a delicious shortcut with popular Ancho chile and true cacao. Ancho chile is a very mild chile type. Unlike the common, roasted cocoa, cacao is pure chocolate and higher in minerals.
Cuisine Mexican
Servings 3


Shopping List

  • 1.25 lbs chicken thighs or breast cut into 2-inch pieces
  • 1 cup peas and diced carrots frozen
  • 2 cups chicken or vegetable broth
  • 1 green bell pepper chopped
  • 2 medium tomatoes chopped
  • 1/4 cup almond butter
  • 1 cup sesame seeds
  • 1 cup rice
  • 1 medium onion finely chopped
  • 2-4 cloves garlic finely chopped
  • 1 tbsp vinegar
  • butter
  • 1 tbsp sugar
  • salt & pepper

Culinary Spice Kit

  • Ancho chile, cacao, Mexican oregano, cinnamon



  • Season chicken with salt & pepper to taste.
  • In a POT, melt 2 tbsp butter over medium-low heat and cook onions until they turn slightly brown.
  • Add garlic, tomatoes, and bell pepper.
  • Cook over medium heat for 1 minute.
  • Add chicken. Stir-fry for 2 minutes.
  • Add broth, vinegar, sugar, nut butter, and Mole spices. Mix well. Cover. Bring to a boil.
  • Cook 30 minutes over low heat. Take chicken out when cooked. Shred-it with 2 forks and return it to the sauce.


  • Cook rice according to package instructions.
  • In a SMALL POT, cook peas & carrots with 2 tbsp butter 5 minutes over low heat. Add salt to taste.
  • Mix them into the cooked rice.


  • Serve mole chicken with rice and sprinkle sesame seeds over the sauce.
  • Enjoy!


Notes/ Variations
▪ Substitute chicken with any ground meat or with 2 cans beans (pinto, kidney and/or black beans).
▪ Substitute green with red bell pepper.
▪ Substitute almond butter with hazelnut butter or cashew butter.
Keyword ancho, cacao