Chicken Mole

This article is free for a limited time. Subscribe to access every article and recipe.

I’ve pared down this Chicken Mole to ingredients you’re likely to have in your pantry. While that means it’s less complex than traditional Mexican moles, it still packs a ton of flavor.

I like to make tacos, enchiladas, or mole with the meat from a rotisserie chicken or leftover roasted chicken. (Bonus: the carcass makes great stock.) Starting with raw boneless, skinless chicken breasts or thighs? A gentle poach will yield tender chicken to shred.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 30 minutes
Serves: 4

Ingredients

2 Tbs. extra-virgin olive oil
½ onion, chopped
1 Tbs. cocoa powder
2 tsp. mild chili flakes or chili powder
¼ tsp. cinnamon
1/8 tsp. ground allspice or ground cloves
2 cloves garlic, smashed
½ cup chopped fresh tomatoes or 1/3 cup canned no-salt-added tomatoes
4 prunes or 2 Tbs. raisins
½ cup water
2 Tbs. + 2 Tbs. salted dry-roasted peanuts
3 Tbs. reduced-sodium soy sauce
2 cups shredded cooked chicken
8 small warm corn tortillas
Optional extras: shredded romaine lettuce and/or cabbage, pico de gallo, cilantro, lime wedges

Instructions

In a medium pot over medium heat, heat the oil until shimmering. Sauté the onion, stirring often, until it starts to brown, 5–7 minutes.
Stir in the cocoa, spices, and garlic. Cook, stirring constantly, until fragrant, about 30 seconds.
Stir in the tomatoes, prunes, water, 2 Tbs. peanuts, and soy sauce. Reduce the heat to medium-low and simmer, stirring occasionally, until the vegetables are very soft, 15–20 minutes.
Purée with a hand blender into a smooth sauce. (No hand blender? Let cool slightly, carefully transfer to a blender, and blend until smooth.)
Stir the chicken into the sauce and heat through, 1–2 minutes. Chop the remaining 2 Tbs. peanuts and sprinkle on top of the chicken. Serve with the tortillas and any extras.