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
Units
Scale
- 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