Chicken Mole

Chicken Mole

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  • 2 Tbsp vegetable oil
  • 4 lbs chicken parts
  • 1 cup chopped onion (1 small)
  • 1 clove garlic
  • 2 1/2 cups salsa
  • 1 cup chicken broth
  • 3 Tbsp chili powder
  • 2 to 3 Tbsp creamy peanut butter
  • 2 Tbsp Baking Cocoa
  • 8 cups cooked long-grain white rice (optional)
  • Chopped fresh parsley (optional)


Heat vegetable oil in large skillet over medium-high heat. Add chicken; cook, turning frequently, for 4 to 6 minutes or until browned on all sides. Remove from skillet. Add onion and garlic; cook, stirring constantly, for 2 to 3 minutes or until onion is tender.

Stir in salsa, broth, chili powder, peanut butter, and cocoa. Bring to boil. Reduce heat to medium-low. Place chicken in sauce; cook, uncovered, for 20 to 25 minutes or until chicken is no longer pink near bone. Makes 8 servings.

Optional: Combine rice and parsley in medium bowl; serve with Chicken Mole.