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Quick and Spicy Mole Chicken


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Quick and Spicy Mole Chicken 0 Picture


  • 8 boneless, skinless chicken thighs (about 2 1/2 pounds)
  • salt and pepper
  • 1/4 cup flour
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 sweet potato, cut into 1″ cubes
  • 1 1/2 cups chicken broth
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 cup creamy peanut butter
  • 1 tablespoon Chimayo Spice Mix (or your favorite Southwestern blend of spices-think cumin, oregano, chili powder)
  • 1 teaspoon good quality cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup sour cream



Step 1

Generously season chicken thighs with salt and pepper. Coat chicken with flour. Heat oil in large skillet on medium-high heat. Add chicken; cook 5 to 6 minutes per side or until browned. Remove chicken from skillet. Set aside.

Stir onion and sweet potato into skillet; cook and stir 5-7 minutes or until lightly browned. Add chicken broth, cocoa, peanut butter, Chimayo Spice, cinnamon and salt. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through and potatoes are tender.

Remove skillet from heat. Stir in sour cream. Serve over rice.

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