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


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


  • 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 1⁄2 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.