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Chicken Mole With Chipotles


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Rate this recipe 4/5 (1 Votes)
Chicken Mole With Chipotles 0 Picture


  • 6 skinless boneless chicken thighs each cut 3 pieces
  • 2 tablespoons ground cumin
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 large onion thinly sliced
  • 2 cans chili-style chunky tomatoes in juice (14 1/2 oz ea)
  • 1 cup canned low-salt chicken broth
  • 2 tablespoons minced canned chipotle chilies plus
  • 1 tablespoon adobo sauce from chilies
  • 1 ounce unsweetened chocolate chopped


Servings 4


Step 1

Coat chicken on all sides with cumin. Sprinkle with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add chicken; sauté until browned on all sides, about 5 minutes.

Add onion and sauté until beginning to brown, about 3 minutes. Add tomatoes with juice, broth, chipotle chilies, adobo sauce, and chocolate and bring to simmer.

Reduce heat to medium-low and simmer until chicken is cooked through and sauce thickens slightly, about 20 minutes. Season with salt and pepper; serve.

This recipe yields 4 servings.

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