How to Make Chicken Mole

With no relation to the blind, burrowing creatures, this wonderful one pot is actually pronounced ‘Mol-ay.’ If you’re a fan of chilli con carne, you’ll love the rich, sweet and smoky flavours that resonate from this stew. Dark chocolate, chipotle chillies, ground nuts and cinnamon all add up to make a unique, piquant dish that will have you running straight back to the kitchen for more chicken mole!

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5 from 2 votes

Chicken Mole

This rich and flavorful one-pot dish, pronounced 'Mol-ay,' combines dark chocolate, chipotle chillies, ground nuts, and cinnamon to create a unique, piquant stew. If you love chilli con carne, you'll be delighted by the sweet and smoky flavours of this chicken mole.

Prep Time20 minutes mins

Cook Time1 hour hr 25 minutes mins

Total Time1 hour hr 45 minutes mins

Course: Dinner

Cuisine: Mexican, Paleo

Keyword: Chicken mole, Mexican stew, Paleo chicken recipe, rich and smoky flavours

Servings: 4 Serves

Calories: 400kcal

Cost: $30

Equipment

• Flameproof casserole dish
• Mortar and pestle

Ingredients

• 1 medium free-range chicken
• 2 onions
• 1 red chilli chopped and deseeded
• 3 garlic cloves crushed
• 2 tsp ground cumin
• 2 tsp ground cinnamon
• 2 heaped tsp chipotle paste
• 2 tbsp almond butter
• 1 handful sultanas
• 1 x 400g can chopped tomatoes
• 40 g organic dark chocolate
• Olive oil
• Salt and pepper to taste

Instructions

• Preheat the Oven: Preheat an oven to 180C. Season the chicken, and roast for half the allocated cooking time (approx 45 minutes). Leave to stand for 10 minutes, then shred the meat with a fork and set aside.
• Prepare the Vegetables: Chop the onions into light strips. In a large, flameproof casserole dish, heat a little olive oil to a medium heat. Add the onion strips and cook for 5 minutes until softened. Add a little more oil, along with the chilli, garlic, and spices, and cook for another 2 minutes until aromatic.
• Make the Sauce: Meanwhile, crush the sultanas in a mortar and pestle. Whisk in the chipotle paste and almond butter, then add to the pan. Pour in the chopped tomatoes and 400ml hot water.
• Combine and Simmer: Add the shredded chicken to the dish, stir well, then cover with a lid and simmer for 30 minutes, stirring occasionally.
• Add the Chocolate: 10 minutes before serving, break up the dark chocolate and add to the dish. It should turn a deep brown and thicken slightly. Simmer gently for the remaining 10 minutes.
• Serve: Serve the chicken mole with fresh vegetables and cauliflower rice.

Notes

• Adjust the amount of chipotle paste based on your spice preference.
• For added depth of flavour, consider adding a splash of chicken broth instead of water.
• Leftovers can be stored in the refrigerator for up to 3 days and reheat well.