| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 chipotle pepper with 1 teaspoon adobo sauce from can (or more to taste), chopped
- 1 cup raisins
- 2 cups canned chopped tomatoes
- 3 tablespoons smooth peanut butter
- 2 cups low-sodium chicken broth
- 2 teaspoons chili powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon freshly ground black pepper
- 1 1/2 ounces unsweetened chocolate (or 2 tablespoons unsweetened cocoa powder)
- 1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
- 1/4 cup roughly chopped peanuts, for garnish
- 1 teaspoon sesame seeds, for garnish
- 1 orange, zested, for garnish
- Fresh cilantro, for serving
- Lime wedges, for serving
- 1 avocado, peeled, pitted, and sliced, for serving
- Flour tortillas, for serving
Instructions
- Place a pot over medium heat and coat with the oil. Add the onion and garlic, stirring to soften for 5 minutes. Add the chipotle with adobo, raisins, and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.
- Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.
- Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and stir until melted. Add the shredded chicken and heat through.
- Transfer the mole to a serving dish and garnish with peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and tortillas.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 803 |
| Total Fat | 52 g |
| Saturated Fat | 14 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 9 g |
| Sugar | 21 g |
| Protein | 47 g |
| Cholesterol | 150 mg |
| Sodium | 496 mg |
Reviews
Followed the recipe exactly, except for the raisins (that wouldn’t fly in my household). Everyone really enjoyed. Cut the recipe in half and still had leftovers. After adding chocolate, tasted and realized my family would want more spice so added a poblano.
This molé recipe is stranger then most other ones, but we will talk about the good stuff first. The fact that you use peanut butter in this recipe is pretty smart and cool, it gives a good little thickness to the sauce that most other recipes don’t have. What is weird though is the raisins, a lot of recipes here include raisins for some reason, you could just take that out and it would make a good difference, but overall pretty ok recipe.
This recipe is an insult to Mexican Gastronomy!!! I made it and it gave me heartburn and stomach pain!!!
This recipe is absolutely delicious and flexible. Such a nice change from sauces I am used to. I accidently misread the recipe and added half a teaspoon of cumin. It worked well. I also added other peppers and the sauce was great. The chocolate and peanut butter make it dessert and dinner all in one. This is a keeper and I will be using it again.
There are so many versions of mole, just as there are of meatloaf. My family loved this one. It was easy to make and tasted delicious. It did make quite a lot of sauce so I freezed half for another time.
Flawed but good recipe: WAAAYYYY too sweet if you use the amount of raisins recommended. We cut it down from 1 cup to 1/4 cup and could have done with less. Also, I think it is important to use fresh chile powder, because if you use what’s on the normal grocery store shelves, it won’t have that depth of true Mexican flavor. Otherwise, this is a great interpretation of authentic Mexican mole.
This reminds me of a recipe someone gave me 35 years ago … and I lost. Made it exactly this time and I think next time I’ll double the peanut butter and the chocolate to give it the flavor I remember. I would recommend not using coca powder. It will give a different flavor than unsweetened solid chocolate. Several people commented this isn’t ‘authentic’ but I didn’t see where the author said it was. It is, however, an acceptable ‘down and dirty’ quick mole and is absolutely better than the canned and bottled varieties. Several people said theirs was ‘soupy’. Perhaps not enough chicken? I weigh everything and my rotisserie chicken, after taking off skin and bones, weighed 24 ounces, which seemed to give it exactly the right consistency. Also, it is imperative that the chicken is shredded, not chopped, since chopped will give it that soupy finish.
Tasted great but needed much more chicken than recommended. I used 2.5 rotisserie chickens (30 oz of meat, after removing bones and skin). I added the first chicken to the mole sauce and it was still a soup consistency, I wish I had added the sauce to the chicken, as it would have saved me a last minute trip back to the grocery store for more chicken. I served on whole-wheat tortillas with avocado slices, shredded cabbage, cilantro, and a lime wedge.
Does anyone have any ideas on what I can use this for to create a fusion street food dish for an assignment I was thinking a quiche or a pie maybe? Im not allowed to use cutlery to eat it and I made this last year and really enjoyed it so I wanted to incorporate this into my summative assessment
I really enjoyed this recipe. Tons of ways to alter it, but as is was great. I will experiment with slight changes next time just for fun.