Chicken Mole



  • 1 tbsp vegetable oil
  • 1/2 cup chopped onions
  • 1 clove garlic, minced
  • 2 tbsp flour
  • 2 tbsp unsweetened cocoa
  • 3 tsp sugar
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 1/4 tsp oregano
  • 1 1/2 cups chicken broth
  • 2 cups tomatoes, undrained
  • 2 cups cooked chicken breast, cubed


  1. Heat oil over med. heat. Sauté onions and garlic until tender, but not brown.
  2. Combine next eight ingredients, through oregano, in a small bowl. Scatter over onions and toss together.
  3. Gradually add broth, stirring after each addition, until sauce is smooth and free of lumps. Stir in tomatoes and bring to a boil. Reduce heat and simmer 5-10 minutes.
  4. Stir in chicken, and serve over rice or pasta.


The original recipe called for the sauce to simmered for 1 1/2 hours, but as I was cooking it this seemed unnecessary. Also, Neal and I were both expecting it to have a bit more kick. I think next time I’ll try adding just a bit of cayenne pepper.

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