top of page
  • Writer's pictureitslaurenofcourse

Quick Mole with Poached Chicken

Updated: May 5, 2019

Classic mole is as time-consuming as it is delicious. This recipe cuts the time and the ingredients in half without sacrificing flavor or texture!

Quick Mole with Poached Chicken
This mole was served unconventionally on a bed of sautéed Brussels sprouts.

Who wouldn’t want chocolate for dinner! Use bittersweet baker’s chocolate for a savory application to transform chicken into a not-too-spicy traditional Mexican dish. Authentic mole can take hours to prepare. This recipe comes together in a fraction of the time with fewer ingredients without losing that depth of flavor that makes mole so delectable. The poached chicken is both a quick and lighter preparation than the traditional skin-on/bone-in version.

Equipment: cutting board; chef’s knife; dry and wet measuring cups; measuring spoons; medium saucepan; wooden spoon; large saucepan or pot; tongs; blender Ingredients:

2 tablespoons vegetable oil

1 medium onion, chopped

¼ cup almonds

2 tablespoons pumpkin seeds 2 tablespoons pure chili powder

1½ teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon cinnamon

4 garlic cloves

1 corn tortilla, chopped into large pieces

1 14.5 oz. can diced tomatoes, drained

8 cups chicken broth, divided

4 oz. bittersweet chocolate, chopped

salt and pepper to taste

4 chicken breasts

1. In a medium saucepan over medium high heat, sauté the onion in 1 tablespoon of the vegetable oil for 2 minutes, or until soft. Add the almonds and pumpkin seeds. Let the mixture cook for about 3 minutes, or until golden. Add the chili powder, oregano, thyme, cinnamon, garlic, and corn tortilla. Cook until fragrant, for about 1 minute. Add tomatoes and 4 cups of the chicken broth. Bring to a boil, then let simmer for about 45 minutes.

2. Meanwhile, prepare the chicken. Place chicken breasts in a heavy-bottomed pot. Cover chicken with remaining 4 cups broth (plus some water if necessary), enough to cover the breasts by 1 inch. Bring to a boil, then quickly reduce heat to low for a gentle simmer. Partly cover and gently simmer for 10 minutes. Turn off the heat completely, and allow the chicken to remain in the hot water for 15 to 20 minutes. Remove from the water and set aside.

3. Remove the sauce from the heat and transfer to a blender or food processor and puree, in batches if necessary.

4. Pour the mixture back into its pan and stir in chopped chocolate until melted and mixed. Season to taste with salt and pepper. Slice the chicken breast, then dress with the mole and serve.

Makes 4-6 servings.

36 views0 comments

Recent Posts

See All



bottom of page