Easy Chicken Mole
Easy homemade Chicken Mole recipe with authentic Mexican flavors, complex spices, and dark chocolate. Ready in 1 hour, gluten-free friendly.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes
- 1 cup low-sodium chicken broth
- 1/2 cup natural almond butter
- 2 ounces dark chocolate (70% cacao), chopped
- 2 tablespoons raw almonds, finely ground
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Fresh cilantro, chopped (for garnish)
Instructions
- 1
Place chicken breasts in a large pot and cover with water, then bring to a boil over high heat and simmer for 12-15 minutes until the chicken reaches an internal temperature of 165°F, then remove and set aside to cool.
- 2
Shred the cooled chicken with two forks into bite-sized pieces and reserve on a clean plate.
- 3
Warm olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat for about 1 minute until shimmering.
- 4
Add the diced onion to the hot oil and sauté for 4-5 minutes, stirring occasionally, until the onion becomes translucent and begins to soften.
- 5
Stir in the minced garlic and toast for 30 seconds until fragrant, being careful not to let it brown.
- 6
Sprinkle the chili powder, cumin, oregano, cinnamon, and cayenne pepper directly into the pot and stir constantly for 1 minute to bloom the spices and release their oils.
- 7
Pour in the canned tomatoes with their juices and the chicken broth, then scrape the bottom of the pot with a wooden spoon to lift up any browned bits.
- 8
Reduce the heat to low and simmer the sauce for 10 minutes to allow the flavors to meld together.
- 9
Whisk the almond butter into the simmering sauce in a slow, steady stream while stirring to prevent lumps from forming.
- 10
Add the chopped dark chocolate and ground almonds to the pot and stir continuously for 2-3 minutes until the chocolate melts completely and incorporates into the sauce.
- 11
Return the shredded chicken to the pot and stir gently to coat all the pieces evenly with the mole sauce.
- 12
Season the mole with apple cider vinegar, honey, sea salt, and black pepper, then taste and adjust seasonings as needed.
- 13
Simmer the finished mole over low heat for another 5 minutes to allow the flavors to fully develop and the chicken to heat through.
- 14
Transfer to a serving bowl and garnish generously with fresh cilantro before serving alongside rice, tortillas, or roasted vegetables.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| 2 ounces dark chocolate (70% cacao) | 1 tablespoon unsweetened cocoa powder mixed with 1 teaspoon coconut oil | Reduces added sugar and saturated fat while maintaining the chocolate depth that defines mole |
| 1/2 cup natural almond butter | 1/3 cup natural almond butter plus 1/4 cup tahini | Tahini adds mineral density and supports gut health with added sesame lignans and reduces overall fat content per serving |
| 1 can (14.5 ounces) diced tomatoes | 1.5 cups fresh Roma tomatoes, diced, or 3/4 cup tomato paste diluted with 3/4 cup water | Fresh tomatoes provide higher lycopene content and eliminate added sodium from canned varieties, supporting anti-inflammatory goals |
| 1 teaspoon honey | 1 teaspoon pure maple syrup or omit entirely | Maple syrup offers polyphenols and antioxidants, or elimination reduces added sugar to support blood sugar stability |
| 1 cup low-sodium chicken broth | 1 cup homemade bone broth or vegetable broth | Bone broth provides collagen and amino acids that support gut lining health and reduce inflammation markers |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 445 |
| Total Fat | 18g |
| Saturated Fat | 4g |
| Cholesterol | 98mg |
| Sodium | 420mg |
| Carbohydrates | 26g |
| Fiber | 8g |
| Sugar | 5g |
| Protein | 43g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
