FIXATE Chicken Mole
Mexican cuisine is packed with delicious, complex flavors, and mole is the perfect example.
(Fun fact: It’s pronounced “MO-lay”)
Mole is the catchall name for many Mexican sauces; dark Oaxacan mole is made with mild dried peppers and Mexican chocolate and has a savory, smoky taste.
The traditional version can take a long time to make and uses a lot of oil. Our lighter Chicken Mole recipe capitalizes on the richness of traditional mole while reducing the amount of oil.
This velvety mole sauce tastes amazing on chicken, beef, or tofu for a flavorful, protein-packed meal!
Store extra mole in the fridge for up to four days, or freeze individual portions in an ice cube tray.
Use it to top a Roasted Vegetable Quesadilla, as a dip for baby carrots, or add a dollop to your scrambled eggs.
For more Mexican-inspired meals, try these recipes for chicken burrito bowls, a breakfast scramble, and cheesy, slow-cooker enchiladas.
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Chicken in Mole Sauce
This Chicken Mole recipe capitalizes on the flavorful richness of mole while keeping the calorie count low. Enjoy a taste of Mexico!
- 3 large dried ancho (or pasilla) chiles stems, seeds, and ribs removed and discarded
- 1½ cups hot water
- 2 Tbsp. olive oil divided use
- 1½ medium onions chopped
- 2 cloves garlic chopped
- 2 (6-inch) corn tortillas toasted, torn into pieces
- 2 Tbsp. all-natural smooth peanut butter
- 1 tsp. dried oregano leaves
- 1¾ cups low-sodium organic vegetable (or chicken) broth
- 1 (3.1-oz.) square Mexican chocolate (like Ibarra or Abuelita), chopped
- 1 tsp. sea salt (or Himalayan salt)
- 1 tsp. ground black pepper
- 8 (4-oz.) raw chicken breasts boneless, skinless
Soak chiles in water for 15 minutes. Drain; set aside.
Heat 2 Tbsp. oil in large saucepan over medium-high heat.
Add onions; cook, stirring frequently, for 4 to 6 minutes, or until onions are translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Place onion mixture, chiles, tortillas, peanut butter, oregano, and broth in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until very smooth.
Return mixture to saucepan; cook on medium-low heat, stirring frequently, for 15 to 20 minutes.
Add chocolate. Season with salt and pepper; cook, stirring frequently, for 3 to 4 minutes, or until chocolate is melted and mixture is thick enough to coat a wooden spoon. Set aside.
Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat.
Add chicken breasts; cook, turning once, for 7 to 9 minutes, or until chicken breasts are no longer pink in the middle.
Top each chicken breast with ⅓ cup mole sauce.
- Dry or stale tortillas are best for this recipe.
- You can substitute 3 oz. dark chocolate plus 1 pinch of ground cinnamon for Mexican chocolate.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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A protein and FFC as part of lunch.
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Photographs by Anguel Dimov