Chicken Mole

Pronounced mo-lay, this Mexican sauce is defined by the little bit of chocolate it contains. The result is not sweet or chocolaty, but a deep, rich flavor that greatly enhances the flavor of chicken.

Serves: 4Hands-on: 30 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 3 corn tortillas (6"), torn into small pieces
  • 1 cup chicken broth
  • 2 Tbsp. chili powder
  • 2 Tbsp. ground almonds
  • 2 Tbsp. raisins
  • 3 cloves garlic, peeled
  • ½ tsp. ground cumin
  • ½ tsp. ground cinnamon
  • 1 oz. unsweetened chocolate
  • 2 lbs. boneless, skinless chicken breast

Directions

  • In blender or food processor, combine tortillas, chicken broth, chili powder, ground almonds, raisins, garlic, cumin, and cinnamon. Purée until smooth. Pour into a saucepan and add chocolate. Simmer over medium-low heat, stirring, until chocolate is melted (about 10 minutes). Remove from heat and let cool. Reserve ½ cup mole sauce for serving.
  • Rinse chicken breasts and pat dry with a paper towel. Place chicken in a shallow baking dish. Pour remaining mole mixture over the chicken and cover. Marinate chicken for about 45 minutes at room temperature.
  • Preheat grill.
  • Grill 10 minutes on each side or until meat is no longer pink and juices run clear. Serve with reserved mole sauce.

Recipe Information

Serves: 4

Ingredients

  • 3 corn tortillas (6"), torn into small pieces
  • 1 cup chicken broth
  • 2 Tbsp. chili powder
  • 2 Tbsp. ground almonds
  • 2 Tbsp. raisins
  • 3 cloves garlic, peeled
  • ½ tsp. ground cumin
  • ½ tsp. ground cinnamon
  • 1 oz. unsweetened chocolate
  • 2 lbs. boneless, skinless chicken breast

Directions

  • In blender or food processor, combine tortillas, chicken broth, chili powder, ground almonds, raisins, garlic, cumin, and cinnamon. Purée until smooth. Pour into a saucepan and add chocolate. Simmer over medium-low heat, stirring, until chocolate is melted (about 10 minutes). Remove from heat and let cool. Reserve ½ cup mole sauce for serving.
  • Rinse chicken breasts and pat dry with a paper towel. Place chicken in a shallow baking dish. Pour remaining mole mixture over the chicken and cover. Marinate chicken for about 45 minutes at room temperature.
  • Preheat grill.
  • Grill 10 minutes on each side or until meat is no longer pink and juices run clear. Serve with reserved mole sauce.

Nutrition Information

Nutrition Information
Amount per serving
Calories330
Total Fat6g
Saturated Fat1g
Cholesterol135mg
Sodium490mg
Total Carbohydrate14g
Dietary Fiber3g
Sugars5g
Protein49g