If you love bold, rich flavors but don’t always have time to make a traditional mole sauce, this Chicken with Mock Mole Sauce is the recipe you’ve been looking for. It’s a quicker version of the classic Mexican mole, but with all the smoky, savory goodness you love. The sauce is made with ingredients you likely already have in your pantry, like tomatoes, peanut butter, and spices, creating a deep, complex flavor that pairs perfectly with juicy, tender chicken. This dish is ideal for weeknights when you want something special without the long cooking time!
Why You’ll Love This Recipe?
This Chicken with Mock Mole Sauce is a game-changer when it comes to flavor. The combination of peanuts, cocoa powder, and spices creates a rich, complex sauce that has a slight sweetness and a smoky heat—perfectly complementing the mild, tender chicken. It’s the kind of dish that feels gourmet but is surprisingly easy to make. Plus, it’s versatile enough to serve with rice, tortillas, or even a simple side of roasted veggies. Every bite is packed with flavor, and it’s bound to impress anyone at the dinner table!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Mock Mole Sauce:
- 1 tablespoon olive oil
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 2 tablespoons peanut butter
- 1 tablespoon cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon chili powder (adjust to taste)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/2 cup chicken broth (more if needed for thinning)
- Salt and pepper to taste
You can find the full list of ingredients below.
Directions
1. Season the Chicken
Start by seasoning the chicken breasts with salt, pepper, ground cumin, chili powder, garlic powder, and onion powder. Massage the spices into the chicken for maximum flavor. This will give the chicken a delicious base that pairs perfectly with the rich mole sauce.
2. Cook the Chicken
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. You can check the chicken’s internal temperature with a meat thermometer (165°F or 75°C). Once done, remove the chicken from the skillet and set aside to rest.
3. Make the Mock Mole Sauce
In the same skillet, add another tablespoon of olive oil and sauté the chopped onion for 3-4 minutes, until softened. Add the minced garlic and cook for another 1 minute, until fragrant. You’ll want to scrape up any brown bits from the bottom of the skillet—that’s where a lot of flavor is!
Next, add the diced tomatoes, peanut butter, cocoa powder, cinnamon, chili powder, cumin, and smoked paprika. Stir everything together and bring the mixture to a simmer. Let it cook for about 5 minutes, so the flavors can combine and deepen. If the sauce gets too thick, add a little chicken broth to thin it out to your desired consistency.
4. Blend the Sauce
Once the sauce has simmered and thickened, use an immersion blender to blend the sauce directly in the skillet. If you don’t have an immersion blender, carefully transfer the sauce to a regular blender (let it cool slightly first) and blend until smooth. If you prefer a chunkier texture, you can leave it a bit more rustic.
5. Combine Chicken and Sauce
Return the chicken to the skillet with the blended mole sauce. Spoon the sauce over the chicken and let everything simmer for another 5 minutes to allow the chicken to soak up the flavors of the sauce. If you find the sauce too thick, you can add more chicken broth or a splash of water to thin it out.
6. Serve and Enjoy
Once everything is nicely coated and heated through, serve the chicken with the sauce over the top. You can garnish with fresh cilantro or a squeeze of lime juice for added freshness and brightness. This dish pairs wonderfully with rice, roasted vegetables, or even a side of warm tortillas.
Expert Tips and Tricks
- Make It Ahead of Time: The mock mole sauce can be made ahead of time and stored in the fridge for up to 3 days. It actually tastes even better the next day as the flavors continue to develop.
- Adjust the Heat: If you prefer a spicier mole sauce, feel free to add a chopped jalapeño or a pinch of cayenne pepper to the sauce. It adds a nice level of heat without overpowering the dish.
- Use Bone-In Chicken: If you prefer bone-in chicken, you can use chicken thighs or drumsticks. Just be sure to cook the chicken until it reaches an internal temperature of 165°F, and keep in mind it might take a little longer to cook.
Recipe Variations and Possible Substitutions
- Vegetarian Option: For a vegetarian version, you can use tofu or tempeh instead of chicken. Simply pan-fry the tofu until crispy and golden, and then serve it with the mock mole sauce for a hearty and flavorful meal.
- Dairy-Free Version: This recipe is naturally dairy-free, so no substitutions are necessary if you’re avoiding dairy. The peanut butter and cocoa add all the richness you need!
- Additional Veggies: Add some roasted sweet potatoes, corn, or bell peppers to the dish to bulk it up and add more texture. You can cook these alongside the chicken or toss them into the sauce toward the end.
Serving and Pairing Suggestions
This Chicken with Mock Mole Sauce pairs beautifully with simple sides that let the flavors of the dish shine. I love serving it with cilantro lime rice, which balances the richness of the mole perfectly. You can also serve it with warm tortillas or a crisp salad for some added freshness. For a refreshing contrast, a cucumber and tomato salad with a squeeze of lime would work great.
Storage and Reheating Tips
Store any leftover chicken and mole sauce in an airtight container in the fridge for up to 3-4 days. When reheating, you can gently warm it in a skillet over low heat. If the sauce has thickened too much, add a little more chicken broth or water to loosen it up. You can also reheat in the microwave in 1-minute intervals, stirring in between to ensure it heats evenly.
4 FAQs
1. Can I use regular peanut butter instead of natural peanut butter?
Yes, you can use regular peanut butter in this recipe, though natural peanut butter will give a slightly better texture and flavor. Regular peanut butter may make the sauce a bit sweeter, so adjust the seasonings accordingly.
2. How do I make this recipe spicier?
If you want more heat, try adding a chopped jalapeño or a bit of chipotle chili powder to the sauce. You can also increase the chili powder or paprika to give it a smokier, spicier kick.
3. Can I use boneless chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this dish. They’re more flavorful and juicy, and they’ll absorb the mole sauce even better.
4. Can I freeze the leftovers?
Yes, you can freeze the chicken and mole sauce. Let it cool completely, then store it in an airtight container in the freezer for up to 2-3 months. To reheat, defrost it overnight in the fridge, then reheat in a skillet over low heat.
Conclusion
Chicken with Mock Mole Sauce is the perfect dish for anyone who loves bold, smoky, and rich flavors but doesn’t want to spend all day making a traditional mole. The mock mole sauce is surprisingly easy to make and creates a deep, satisfying flavor that pairs perfectly with tender, juicy chicken. It’s a meal that feels indulgent but is simple enough for any weeknight dinner. Serve it with rice, veggies, or tortillas, and you’ve got a delicious, comforting meal that everyone will love!
Print
Chicken with Mock Mole Sauce
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-frying, Simmering
- Cuisine: Mexican
- Diet: Gluten Free
Description
A quicker version of the classic Mexican mole sauce, paired with juicy, tender chicken. This dish is smoky, savory, and rich with deep flavors from peanut butter, cocoa, and spices—perfect for weeknights when you crave something gourmet without a long cooking time.
Ingredients
- For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- For the Mock Mole Sauce:
- 1 tablespoon olive oil
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 2 tablespoons peanut butter
- 1 tablespoon cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon chili powder (adjust to taste)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/2 cup chicken broth (more if needed for thinning)
- Salt and pepper to taste
Instructions
- Season the Chicken:
- Season the chicken breasts with salt, pepper, ground cumin, chili powder, garlic powder, and onion powder. Massage the spices into the chicken.
- Cook the Chicken:
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 5-7 minutes on each side until golden brown and cooked through (165°F or 75°C internal temperature). Set aside.
- Make the Mock Mole Sauce:
- In the same skillet, add another tablespoon of olive oil. Sauté the chopped onion for 3-4 minutes. Add the minced garlic and cook for 1 more minute.
- Add diced tomatoes, peanut butter, cocoa powder, cinnamon, chili powder, cumin, and smoked paprika. Stir and bring to a simmer for 5 minutes. Add chicken broth if needed to thin the sauce.
- Blend the Sauce:
- Use an immersion blender to blend the sauce directly in the skillet. Alternatively, transfer to a regular blender and blend until smooth. Leave it chunkier if preferred.
- Combine Chicken and Sauce:
- Return the chicken to the skillet, spoon the sauce over it, and simmer for another 5 minutes to absorb the flavors. Adjust sauce consistency with more chicken broth or water if needed.
- Serve and Enjoy:
- Serve the chicken with the mock mole sauce on top. Garnish with fresh cilantro or lime juice. Enjoy with rice, roasted vegetables, or warm tortillas.
Notes
- Make It Ahead of Time: The mock mole sauce can be made in advance and stored in the fridge for up to 3 days. It will taste even better the next day.
- Adjust the Heat: Add chopped jalapeño or cayenne pepper to increase the heat level.
- Use Bone-In Chicken: Bone-in thighs or drumsticks can be used, but they may require longer cooking times.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 6g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 75mg