Mole Sauce for Chicken

    25 minutes

    Mole (pronounced mole-ay) is a Mexican chocolate sauce for chicken. Serve with rice or tortillas, salad greens, sliced avocado and chopped tomatoes.

    137 people made this

    Serves: 4 

    • 1 dessertspoon vegetable oil
    • 1/2 onion, finely chopped
    • 1 tablespoon good quality cocoa powder
    • 1 teaspoon ground cumin
    • 1 teaspoon dried coriander
    • 1 clove garlic, minced
    • 1 (400g) tin chopped tomatoes
    • 100g jalapeno chillies, diced

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat the oil in a medium saucepan over medium heat, add onion and cook until tender. Mix in cocoa powder, cumin, coriander and garlic. Stir in the tomatoes and jalapenos. Bring to a boil, reduce heat to low, cover and simmer 10 minutes. Pour directly over cooked chicken and serve.

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    Reviews in English (108)


    Something else. WOW! I thought this looked too easy (it is) and therefore could not possibly be that good. This recipe is fantastic, it works so well! I added a little cayenne pepper to spice it up and tossed the prepared sauce in to a crock pot with some shredded chicken. Amazing with tortillas!  -  29 Sep 2008


    Altered ingredient amounts. We loved it! Used fresh coriander and garlic and closer to 1/2 cup of onion. Made the sauce a day ahead and mixed in the roasted chicken before serving over rice and the flavours really melded well. Couldn't get easier - thanks for the post!  -  29 Sep 2008


    Used different ingredients. This truly is a wonderful dish -- rich, earthy, flavorful and low in fat and cholesterol. I've made it many times, but changed it quite significantly. I find the recipe workes best when I do the following -- REPLACE the vegetable oil with olive (healthier), the canned soup with 800g tin crushed tomatoes, the canned chillies with a jalapeno (seeds and ribs removed), the coco with 30g dark chocolate, the dry garlic and coriander with fresh. ADD cayenne peppers and coriander (to taste) plus one handful of finely ground almonds. Simmer it with about one pound of cooked chicken and add the coriander close to the end of the cook time. Serve it over brown rice or in tortillas, toped with reduced-fat cheese, a dollop of light sour, or diced fresh coriander. My favorite part: with the addition of olive oil, dark chocolate and almonds this dish offers a nice supply of anti-oxidants, which have been found in studies to lower blood pressure and protect the heart. Eat up!  -  29 Sep 2008