Quick Chicken Mole

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Recipe Courtesy of

Servings: 6 to 8
Prep Time: 15 min
Cook Time: 1 hour 25 min
Difficulty: Easy

Ingredients Add to grocery list

2 tablespoon olive oil
1   onion, chopped
3   cloves garlic, chopped
2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1   can diced tomatoes, drained
1   bell pepper, chopped
2   chipotle peppers, roughly chopped
1   (10-ounce) can chicken broth
2 tablespoon peanut butter
2 ounce bittersweet chocolate, chopped
1   (5-pound) chicken, cut into 8 pieces
Toasted pepitas (pumpkin seeds), for garnish
White rice, for serving





Preheat oven to 350 degrees F.

Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth.

Sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and braise the oven for 45 minutes to 1 hour. Garnish with pepitas and serve with white rice.

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Reader Comments:


I have made this recipe several times and we love it. It is an easy version and tastes delicious. It almost tastes just like my mom's and she makes hers from scratch with a lot of ingredients. I make it simple by using a store bought rotisserie chicken and de-bone it. I would highly recommend this to someone who wants to make mole but doesn't have time to make the recipe from scratch.

By JUANITA on May 11, 2011


By Anonymous on February 19, 2011


I LOVE this recipe! I triple it and freeze in batches. So good!

By E Dean on December 14, 2010


I am latina and this recipe comes close to the real thing. I make it very often. I don't know how to make it like my mother with real chili's but this comes very close to hers and it is so easy to make. The only thing I change is leave out the onions as we do not like them and I use the mexican chocolate bars found in the mexican section of grocery store. Other than that I followed the recipe. So good!

By Anonymous on September 14, 2010


Love making this recipe esp. during the chilly months. I'm a drumstick kinda of girl, so I like to bake me a batch of drumsticks. I also like a lot of mole sauce and tend to double the batch. I generally use a large can of tomatoes(32oz) I think. I also use Mexican chocolate-Abuelita and mix it with American Bittersweet Choc.

By yvillasa on August 07, 2009


It sounds good, but I'm not sure what size can of tomatoes to use... anyone know?

By Espionage Lemon on April 04, 2009

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