Chicken Mole is a fantastic Mexican recipe that can take hours for the flavors to blend. I have created the Easiest Chicken Mole Recipe that is so much quicker and the flavors are amazing! My mole recipe is prepared in one pot and the sauce is spicy and so tasty!
My family loves a traditional chicken mole recipe but it can be a time-consuming recipe. So most of you know me, "I ain't got no time for that"! I have made it a mission to create a quicker chicken mole recipe without sacrificing that hearty mole sauce! This recipe my friends is my easiest chicken mole that will rock your socks!
I have taken some of the traditional flavors of chicken mole and combined them with some of my easier shortcuts to create the Easiest Chicken Mole, without sacrificing flavor. Rather than rehydrating dried peppers for this mole sauce, use Chipotle Peppers in adobo sauce, easy peasy. Besides being a time-saver, the chipotle peppers add fabulous flavor as does the sauce.
What is Chicken Mole?
A mole sauce usually contains sugar, nuts, sugar, chocolate, cinnamon, and spices. The chocolate should be spicy chocolate or Mexican Chocolate. I love using Forte Aztez Soul Bar to make this Chicken Mole. The dark chocolate bar is made with a blend of roasted chili peppers including jalapenos and chipotle!
Can Chicken Mole be a freezer-friendly meal?
Chicken Mole is freezer friendly. The chicken and sauce can be frozen together. Also, the sauce can be frozen on its own to use as a topper to enchiladas and tacos, etc. The sauce can keep in the freezer for about 4 months.
How is Chicken Mole served?
Serve Easy Chicken Mole with Spanish Rice, Cauliflower Rice, with Tacos, honestly, whatever tickles your taste buds! Shredding the chicken in the mole sauce is also fabulous. The shredded chicken can be served in tortillas, quesadillas, over salad greens! Let your imagination run with ideas!
Is this Chicken Mole Recipe Low-Carb?
Traditional Mole Sauce has tortillas added to the sauce. In this Easy Chicken Mole, by not adding tortillas to the mole, it cuts out extra carbs. The mole sauce tastes amazing and no one misses the extra carbs. To keep the meal completely low-carb, serve with Cauliflower Spanish Rice.
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Tools you may need to make Chicken Mole:
Dutch Oven: Lodge makes great Dutch Ovens.I love them, durable, various colors and sizes!
Ninja Blender/Food Processor: This is the Mother of all Blenders! Breaks up nuts, ice, you name it! My favorite blender ever!
Quick Tutorial To Make Chicken Mole:
- Season chicken breasts with salt, black pepper, garlic powder, and onion powder.
- Heat olive oil in a large Dutch oven over medium heat, add chicken and brown the chicken breasts. Set aside.
- To the Dutch oven, add sliced onions, saute about 5-7 minutes. Add garlic and saute another minute.
- Add in cinnamon stick, cloves, pepitas, and almonds. Saute for about 5 minutes.
- Mix in Chicken Stock, orange juice, chipotle pepper in adobo sauce, diced tomatoes, peanut butter, Forte Chili Pepper Dark Chocolate, spices, and raisins. Simmer for a few minutes.
- Turn heat off, Carefully add the mole sauce to a blender.
- ** Before pureeing the mole. Hold the top down with a towel and keep your hand on it. This is very important, the liquid is hot and if you do not hold the top of the blender down, it can pop off while pureeing.**
- Once the mole is smooth, add back into the pot and put the chicken breasts into the pot too.
- Let the chicken and mole sauce simmer about 25- 30 minutes. The internal temperature of the chicken should be 165 degrees.
- Serve with Spanish Rice, tortillas, or Cauliflower Rice for those on a low-carb or keto diet!
Prepping the Chicken Breasts
- 1 Tablespoon olive oil
- 1 large onion, peeled and diced
- 4 cloves minced garlic
- 1 small cinnamon stick or 1 teaspoon ground cinnamon Note 3
- ¼ cup pepitas (pumpkin seeds)
- ¼ cup chopped almonds, unsalted
- 4 whole cloves
- ¼ cup raisins
- 14 ounce can of diced tomatoes with juices Note 2
- 1 cup fat-free chicken stock
- 1 cup orange juice
- 2 chipotle peppers in adobo sauce
- ¼ cup peanut butter
- 1.58 ounces Mexican Chocolate, preferably Forte Aztec Soul Chili Pepper in Dark Chocolate
- 1 teaspoon sugar
- 1 ½ teaspoons chili powder
- ½ - 1 teaspoon ground cumin
- salt and pepper, to taste
- 2 teaspoons sesame seeds, garnish optional
- pepitas, garnish optional
- fresh chopped cilantro, garnish optional
Searing the Chicken Breasts
- Combine the black pepper, garlic powder, onion powder, and salt in a small bowl. Sprinkle the chicken breasts with the seasoning. In a large Dutch Oven, over medium heat, add the Tablespoon of olive oil and let heat up, add in the chicken breasts and brown. This will take about 5 -7 minutes. Set aside
How to Make Mole Sauce
- Keep Dutch Oven over a medium heat, add the other Tablespoon of olive oil and saute the onions until soft and add in minced garlic, cinnamon stick, pepitas, chopped almonds, cloves, and raisins. Saute a minute or two to let the flavors blend.
- Add in the diced tomatoes, chicken stock, orange juice, chipotle peppers in adobo sauce, peanut butter, Chili Pepper in Dark chocolate, sugar, chili powder, and cumin. Season with salt and pepper to your taste. Stir and let the flavors blend about 10 minutes. Shut off the sauce. Let cool a minute.
- Place the sauce in the blender, Use a hand towel to hold the lid on the blender while you puree. This prevents the blender top from coming off due to the heat of the liquid. See Note 4 Please! Once mole sauce is smooth, return to the Dutch Oven.
- Return the chicken to the Dutch Oven. Turn heat to low/medium to simmer chicken and mole sauce to completely cook the chicken breasts. The chicken should be 165 degrees when cooked through. This should take about 25-30 minutes. Depending on the size of your chicken breasts.
- Serve with sesame seeds, pepitas, chopped cilantro, Spanish Rice, or Cauliflower Rice.
- any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.