Chicken Mole



4 servings

Recipe from

Oxmoor House


1 (2 1/2- to 3-pound) broiler-fryer, cut up and skinned
Salt and pepper
1/4 cup butter or margarine, melted
1/4 cup minced onion
1/4 cup minced green pepper
1 clove garlic, minced
1 (8 1/4-ounce) can tomatoes, undrained and chopped
1/2 cup beef broth
2 teaspoons sugar
1/2 teaspoon chili powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash of ground cloves
5 to 6 drops hot sauce
1/4 (1-ounce) square unsweetened chocolate
1 tablespoon cornstarch
2 tablespoon cold water


Sprinkle chicken with salt and pepper; sauté on all sides in melted butter until brown. Remove chicken from skillet, and set aside.

Add onion, green pepper, and garlic to skillet; sauté until tender. Stir in next 9 ingredients; add chicken. Reduce heat, and cook, covered, 45 minutes or until chicken is tender. Remove chicken to serving platter, and keep warm.

Combine cornstarch and water; mix well. Add to sauce in skillet; cook, stirring constantly, until thickened and bubbly. Spoon sauce over chicken.