Mexican Chicken Mole

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Mexican Chicken MoleRecipe
Photo: Tina Evans; Styling: Connie Formby
This Mexican chicken mole features chicken thighs and chicken breasts and it's so easy, you can make it in your microwave!  Serve over hot cooked rice and garnish with cilantro sprigs.
6 servings (serving size: 1 piece chicken, 1/2 cup sauce, and 1 cup rice)


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3/4 cup chopped green bell pepper
1/2 cup chopped onion
1 tablespoon vegetable oil
1 garlic clove, minced
1 tablespoon sugar
3 tablespoons unsweetened cocoa
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (4.5-ounce) can chopped green chiles, drained
3 (4-ounce) skinned, boned chicken thighs
3 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
1 tablespoon water
2 teaspoons cornstarch
6 cups hot cooked rice
Cilantro sprigs (optional)


Combine first 4 ingredients in a 2-quart casserole. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 4 minutes or until tender. Add sugar and next 6 ingredients (sugar through chiles), and stir well. Arrange chicken over the tomato mixture, and sprinkle with 1/4 teaspoon salt. Cover and microwave at HIGH 8 minutes. Rearrange chicken, spooning the tomato mixture over the chicken; cover and microwave at HIGH 8 minutes or until chicken is done. Remove chicken from dish; set aside, and keep warm.

Combine water and cornstarch, stirring until blended; add to tomato mixture. Microwave, uncovered, at HIGH 5 minutes, stirring after 2 1/2 minutes. Serve the chicken and tomato mixture over rice. Garnish with cilantro sprigs, if desired.

Created date

May 2004

Nutritional Information

Calories 409
Caloriesfromfat 15 %
Fat 6.7 g
Satfat 1.6 g
Monofat 1.8 g
Polyfat 2.2 g
Protein 30.5 g
Carbohydrate 54.8 g
Fiber 2.1 g
Cholesterol 78 mg
Iron 4.5 mg
Sodium 428 mg
Calcium 88 mg