Easy Puebla-Style Chicken Mole

This quick version of the Mexican classic comes together in minutes. Serve it with black beans and yellow rice, or as a filling for enchiladas.

Yield: 6 servings (serving size: about 1 cup chicken mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 211
  • Calories from fat: 29%
  • Fat: 6.8g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27.2g
  • Carbohydrate: 10.5g
  • Fiber: 2.5g
  • Cholesterol: 80mg
  • Iron: 2.1mg
  • Sodium: 380mg
  • Calcium: 50mg

Ingredients

  • 1 teaspoon olive oil
  • 1 cup thinly sliced onion
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 2 stemmed dried seeded ancho chiles, torn into 2-inch pieces (about 1/4 cup)
  • 2 garlic cloves, thinly sliced
  • 3 cups fat-free, less-sodium chicken broth
  • 1 1/3 cups coarsely chopped tomato (about 1 medium)
  • 1/4 cup golden raisins
  • 3 tablespoons sliced almonds, toasted
  • 3 (1/2 x 2-inch) orange rind strips
  • 3/4 pound skinless, boneless chicken breast halves
  • 3/4 pound skinless, boneless chicken thighs
  • 1/2 ounce unsweetened chocolate
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation

  1. Heat oil in a Dutch oven over medium-high heat. Add onion; cook 5 minutes or until almost tender. Combine cumin, coriander, and cinnamon in a small bowl; sprinkle over onion in pan. Cook 1 minute. Add chiles and garlic to pan; cook 2 minutes or until chiles soften. Add broth and next 4 ingredients (through rind) to pan; bring to a boil. Add chicken to pan; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan; shred with 2 forks. Set aside.
  2. Add chocolate to chile mixture; let stand until chocolate melts. Using an immersion blender in pan, puree the chocolate mixture until smooth. Cook over medium heat 20 minutes or until reduced to 3 1/2 cups. Add shredded chicken to sauce; stir in salt and pepper.
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