Quick Chicken Mole

Quick Chicken Mole
Makes:
6
Prep Time:
20
minutes
Total Time:
41
minutes
Low CalorieLow Sodium
Making authentic mole can be a time-consuming process. This quick and easy version takes a fraction of the time and is equally delicious.

In this recipe:




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Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1/2 large onion, chopped
  • 1 dried ancho or California chile, stemmed, seeded and roughly chopped
  • 1 tablespoon NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
  • 1/2 chipotle chile in adobo sauce from a can
  • 1/4 teaspoon ground cinnamon
  • 2 cloves garlic, finely chopped
  • 1 cup water
  • 3/4 cup diced canned tomatoes with juice
  • 1/4 cup sliced almonds, toasted
  • 2 tablespoons raisins or currants
  • 1 tablespoon toasted sesame seeds, plus more for garnish
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1/4 cup NESTLÉ ABUELITA Mexican Chocolate Style Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
  • 2 pounds boneless, skinless chicken thighs (6 thighs total)
  • Fresh cilantro leaves
  • Lime wedges
  • Cooked rice and/or warm corn tortillas for serving (optional)

Directions:

PREHEAT grill to high.

HEAT oil in large skillet over medium heat. Add onion; cook, stirring frequently, for 3 minutes or until softened.

STIR in ancho chile, morsels, chipotle chile and cinnamon; cook for 1 minute or until spices are fragrant and chocolate is melted.

STIR in garlic; cook for 30 seconds or until fragrant.Stir in water, tomatoes with juice, almonds, raisins, sesame seeds and bouillon; cook, stirring occasionally, for 8 minutes or until slightly thickened.

TRANSFER chile mixture to a blender or food processor along with Coffee-mate; cover. Blend until smooth. You should have about 1 2/3 cups mole sauce.

PLACE chicken in large bowl; top with 2/3 cup mole sauce. Toss to coat.

GRILL chicken for about 8 minutes, turning once, until browned and no longer pink in center. Place chicken on a serving plate, sprinkle with cilantro leaves and additional sesame seeds. Serve with remaining 1 cup mole sauce, lime wedges, cooked rice and/or tortillas.

Cook’s Tip: Like a lot of sauce? The Mole Sauce can be easily doubled. Just increase cook times by a minute or two (excluding garlic cook time). Sauce may be prepared, cooled and refrigerated in an air-tight container for up to 3 days. Loosen the sauce with a small amount of water if needed.

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Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 300
  • Calories from Fat: 120
  • Total Fat: 13g (20% of DV)
  • Saturated Fat: 2.5g (12% of DV)
  • Cholesterol: 125mg (42% of DV)
  • Sodium: 370mg (15% of DV)
  • Carbohydrates: 13g (4% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 6g
  • Protein: 32g
  • Vitamin A: 15% of DV
  • Vitamin C: 8% of DV
  • Calcium: 4% of DV
  • Iron: 25% of DV

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

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Quick Chicken Mole

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/2 large onion, chopped
  • 1 dried ancho or California chile, stemmed, seeded and roughly chopped
  • 1 tablespoon NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
  • 1/2 chipotle chile in adobo sauce from a can
  • 1/4 teaspoon ground cinnamon
  • 2 cloves garlic, finely chopped
  • 1 cup water
  • 3/4 cup diced canned tomatoes with juice
  • 1/4 cup sliced almonds, toasted
  • 2 tablespoons raisins or currants
  • 1 tablespoon toasted sesame seeds, plus more for garnish
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1/4 cup NESTLÉ ABUELITA Mexican Chocolate Style Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
  • 2 pounds boneless, skinless chicken thighs (6 thighs total)
  • Fresh cilantro leaves
  • Lime wedges
  • Cooked rice and/or warm corn tortillas for serving (optional)

 

Directions

PREHEAT grill to high.

HEAT oil in large skillet over medium heat. Add onion; cook, stirring frequently, for 3 minutes or until softened.

STIR in ancho chile, morsels, chipotle chile and cinnamon; cook for 1 minute or until spices are fragrant and chocolate is melted.

STIR in garlic; cook for 30 seconds or until fragrant.Stir in water, tomatoes with juice, almonds, raisins, sesame seeds and bouillon; cook, stirring occasionally, for 8 minutes or until slightly thickened.

TRANSFER chile mixture to a blender or food processor along with Coffee-mate; cover. Blend until smooth. You should have about 1 2/3 cups mole sauce.

PLACE chicken in large bowl; top with 2/3 cup mole sauce. Toss to coat.

GRILL chicken for about 8 minutes, turning once, until browned and no longer pink in center. Place chicken on a serving plate, sprinkle with cilantro leaves and additional sesame seeds. Serve with remaining 1 cup mole sauce, lime wedges, cooked rice and/or tortillas.

Cook’s Tip: Like a lot of sauce? The Mole Sauce can be easily doubled. Just increase cook times by a minute or two (excluding garlic cook time). Sauce may be prepared, cooled and refrigerated in an air-tight container for up to 3 days. Loosen the sauce with a small amount of water if needed.

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