Chicken Mole with Chipotles

March 19, 2010 | By andrea | Filed in: Chicken, Chocolate, Main Dish, Mexican, Quick Cooking, Recipes, Soup/Stew.

Mole, a Mexican specialty, is a rich, thick sauce with complex flavors. It is usually labor-intensive and includes a long list of ingredients. This quick version of a mole (pronounced MOH-lay) uses canned chipotle chilies and diced tomatoes to form the sauce for tender chunks of chicken. The smoky, spicy sauce includes chocolate, an ingredient commonly found in some moles. Don’t worry, the sauce doesn’t taste like chocolate…it just provides another layer of flavor.

After reading a few other mole recipes, I decided to add 1 teaspoon of oregano, 1 chopped clove of garlic and a dollop of peanut butter to my simmering Chicken Mole with Chipotles. The extra ingredients aren’t necessary but added just a little more flavor. A friend of mine who swung by right after the mole finished cooking got to try some. She loved it (and wanted seconds)! Husband and I loved it, too. The mole was spicy but not too spicy. Serve with steamed rice.

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Chicken Mole with Chipotles
-recipe from

Mole, a classic Mexican chili sauce, gets streamlined here. Chipotle chilies (available canned at Latin American markets and many supermarkets) add heat, while unsweetened chocolate provides subtle sweetness. Serve the stew in shallow bowls with steamed rice. Add an arugula, orange, and red onion salad and a basket of warm corn tortillas. For dessert, offer cinnamon-spiked hot chocolate and wafer cookies. Makes 4 servings.

6 skinless boneless chicken thighs, each cut into 3 pieces
2 tablespoons ground cumin

1 tablespoon olive oil
1 large onion, thinly sliced
2 14 1/2-ounce cans chili-style chunky tomatoes in juice
1 cup canned low-salt chicken broth
2 tablespoons minced canned chipotle chilies plus 1 tablespoon adobo sauce
1 ounce unsweetened chocolate, chopped

Coat chicken on all sides with cumin. Sprinkle with salt and pepper.

Heat oil in heavy large pot over medium-high heat. Add chicken; sauté until browned on all sides, about 5 minutes. Add onion and sauté until beginning to brown, about 3 minutes. Add tomatoes with juice, broth, chipotle chilies, adobo sauce, and chocolate and bring to simmer. Reduce heat to medium-low and simmer until chicken is cooked through and sauce thickens slightly, about 20 minutes. Season with salt and pepper; serve.

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3 comments on “Chicken Mole with Chipotles

  1. Wow, I can’t believe there are not more comments on this. It’s sound wonderful! I love chipotle and really like the idea of sauteing with the cumin on the chicken. Thanks for sharing!

  2. MaryMoh says:

    Wow….chocolate in a dish!! I have never heard of chocolate in a savoury dish. I’m sure it adds a beautiful flavour and creaminess to this beautiful Mexican dish. Thanks for sharing.

  3. deana says:

    I see you like mole too!!! I would have used chipotles which are one of my favorites… but I had never tried smoked serranos… this looks like a great recipe and I agree about the cumin!! Nice to visit your blog!