Quick Chicken Mole

mexican-chicken Recipe
Quentin Bacon


Makes 6 servings (serving size: 1/6 chicken and 2/3 cup sauce)

Nutritional Information

Calories 331
Fat 17 g
Satfat 7 g
Monofat 6 g
Polyfat 3 g
Protein 32 g
Carbohydrate 14 g
Fiber 5 g
Cholesterol 88 mg
Iron 5 mg
Sodium 555 mg
Calcium 73 mg


1 tablespoon vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 1/2 teaspoons cumin
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (28-ounce) can diced tomatoes
1 (4-ounce) can diced green chiles
3 ounces dark chocolate, chopped
1 teaspoon tahini
1 tablespoon chopped cilantro
Rotisserie chicken
Garnish: sliced avocado and tomatoes


Heat vegetable oil over medium heat in a large saucepan; add chopped onion, and cook for 3 minutes or until translucent. Add minced garlic, and cook for another minute. Stir in cumin, cinnamon, salt, and black pepper; cook for 1 minute. Stir in diced tomatoes and green chiles; simmer for 10 minutes. Stir in chopped chocolate and tahini until melted. Stir in cilantro; cool slightly. Process in a blender or food processor for 30 seconds or until smooth. (Add some water if sauce is too thick.) Spoon sauce over a rotisserie chicken. Garnish with sliced avocado and tomatoes; serve.

Carla Hall,

Alchemy Caterers, Washington, D.C.,


May 2010
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