Chicken mole sauce recipe

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Use this simple mole sauce for your tortillas, tacos or slathered on a delicious piece of grilled chicken. I like to top this sauce with some toasted sesame seeds for extra flavor.

  • Yield: 4 Servings
  • Preparation Time: 15 Minutes


  • ½ ounce vegetable oil
  • 48 ounces boneless and skinless chicken breast meat, cut into pieces
  • 1 bay leaf
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • ½ teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper
  • ½ teaspoon cinnamon, ground
  • 1 chopped onion
  • 2 minced garlic cloves
  • 14½ ounces canned tomatoes, diced
  • ½ ounce brown sugar
  • 8 ounces chicken broth
  • 2 ounces semisweet chocolate chips
  • 2 ounces raisins
  • 1 ounce sesame seeds
How to Make It
  1. Heat oil in a large stockpot on medium high heat and cook the chicken in the oil for 10 minutes per side until evenly browned.
  2. Remove chicken from pan and reduce heat to medium. Add bay leaf, black and cayenne peppers, cloves, paprika and cinnamon and stir well for 30 seconds until fragrant.
  3. Sauté onion and garlic in the mixture for 5 minutes until onion is translucent.
  4. Add tomatoes, broth and sugar to the mixture and stir well. Increase heat to medium high.
  5. Stir in chocolate chips until melted. Return cooked chicken pieces to the mixture in the pot, reduce heat to medium low and cover the pot. Simmer for 15 minutes until chicken is cooked in the center and no longer pink.
  6. Stir in raisins and simmer for another 3 minutes.
  7. Top with sesame seeds before serving.

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