NESTLÉ® TOLL HOUSE® Chicken Mole

NESTLÉ® TOLL HOUSE® Chicken Mole
Makes:
8
to 10 servings
Prep Time:
20
minutes
Total Time:
50
minutes
based on 1 reviews
2
NESTLÉ® TOLL HOUSE® Chicken Mole is inspired by the flavorful Mexican classic. Mole is a vibrant sauce with many regional variations. In this recipe you'll discover amazing flavor combinations that will delight guests and family members alike. Serve with warm corn tortillas or hot cooked rice.

In this recipe:

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Ingredients:

  • 3 tablespoons olive oil
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 1/4 cup unsalted peanuts
  • 4 cloves garlic, finely chopped
  • 1 tablespoon sesame seeds
  • 1/4 cup cider vinegar
  • 2 cups chicken stock
  • 1 bar (4 oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar, finely chopped
  • 1 dried ancho chile, cut in half widthwise
  • 1 dried pasilla chile, cut in half widthwise
  • 1 tablespoon chopped canned chipotle chiles with adobo sauce
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper (optional)
  • Additional chicken stock or broth
  • 5 to 6 boneless, skinless chicken breast halves, cooked and shredded (about 6 cups)
  • Additional sesame seeds
  • Warm corn tortillas and/or hot cooked rice

Directions:

HEAT oil in large skillet over medium-high heat. Add carrots, celery, onion, peanuts, garlic and sesame seeds; cook for about 10 minutes, stirring occasionally, until onions are golden brown. Add vinegar, stir quickly to deglaze skillet. Add chicken stock, chocolate, chiles, cumin and black pepper. Cook, stirring occasionally, until sauce is reduced slightly, about 20 minutes. Remove chile halves; discard. Carefully transfer mixture to blender container; cover. Blend until smooth. Makes about 2 cups. Mole sauce may be refrigerated for up to 7 days or frozen for later use.

TO USE:
HEAT
mole sauce in saucepan over medium heat. Additional chicken stock may be needed to dilute sauce to desired consistency. Typically, mole should just coat the back of a spoon. Add shredded chicken. Reduce heat to medium-low; cook until chicken is heated through. Season to taste.

SPRINKLE with sesame seeds. Serve with warm corn tortillas and/or hot cooked rice.


Reviews:

Review This Recipe

Nestle Chocolatier Chicken Mole

 Star(s)

Michelle Garcia from THORNTON, CO

Very good, was easy to make!! Mole is one of our family favorites and this was just as good!!

Read More Reviews

Review This Recipe
  •  Star(s)

    Nestle Chocolatier Chicken Mole

    Michelle Garcia from THORNTON, CO

    Very good, was easy to make!! Mole is one of our family favorites and this was just as good!!

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 450
  • Calories from Fat: 160
  • Total Fat: 18g (28% of DV)
  • Saturated Fat: 5g (27% of DV)
  • Cholesterol: 90mg (31% of DV)
  • Sodium: 250mg (10% of DV)
  • Carbohydrates: 31g (10% of DV)
  • Dietary Fiber: 5g (19% of DV)
  • Sugars: 12g
  • Protein: 39g
  • Vitamin A: 100% of DV
  • Vitamin C: 8% of DV
  • Calcium: 8% of DV
  • Iron: 25% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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NESTLÉ® TOLL HOUSE® Chicken Mole

Ingredients

  • 3 tablespoons olive oil
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 1/4 cup unsalted peanuts
  • 4 cloves garlic, finely chopped
  • 1 tablespoon sesame seeds
  • 1/4 cup cider vinegar
  • 2 cups chicken stock
  • 1 bar (4 oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar, finely chopped
  • 1 dried ancho chile, cut in half widthwise
  • 1 dried pasilla chile, cut in half widthwise
  • 1 tablespoon chopped canned chipotle chiles with adobo sauce
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper (optional)
  • Additional chicken stock or broth
  • 5 to 6 boneless, skinless chicken breast halves, cooked and shredded (about 6 cups)
  • Additional sesame seeds
  • Warm corn tortillas and/or hot cooked rice

 

Directions

HEAT oil in large skillet over medium-high heat. Add carrots, celery, onion, peanuts, garlic and sesame seeds; cook for about 10 minutes, stirring occasionally, until onions are golden brown. Add vinegar, stir quickly to deglaze skillet. Add chicken stock, chocolate, chiles, cumin and black pepper. Cook, stirring occasionally, until sauce is reduced slightly, about 20 minutes. Remove chile halves; discard. Carefully transfer mixture to blender container; cover. Blend until smooth. Makes about 2 cups. Mole sauce may be refrigerated for up to 7 days or frozen for later use.

TO USE:
HEAT
mole sauce in saucepan over medium heat. Additional chicken stock may be needed to dilute sauce to desired consistency. Typically, mole should just coat the back of a spoon. Add shredded chicken. Reduce heat to medium-low; cook until chicken is heated through. Season to taste.

SPRINKLE with sesame seeds. Serve with warm corn tortillas and/or hot cooked rice.

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