Randy Mayor
6 servings (serving size: about 1 cup chicken mixture)

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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

MeganEMNevarez's Review

July 12, 2014
I am having a hard time understanding why this doesn't have a 5 star rating. I have made it 6 times, for my family, and 3 times for my husband's, all requested for special occasions. This recipe tastes like it has been sitting in a slow cooker all day, with so many different flavors, that it still shocks me that it only takes about an hour (with prep). It doesn't have that awful sweet taste that many mole dishes have, because this is the real way to make mole. The chicken just falls apart when you need to shred it, and the ingredients blend really well. I don't have an immersion blender, so I just use a regular blender. I also tend to add a little extra of the spices, especially the cumin, and I use 3 or 4 ancho chiles and I only seed half of the amount that I use; this will add a little more flavor and kick to the recipe. I serve with simple black beans (recipe on this site) and yellow rice. You won't be disappointed.

Kuenzi123's Review

March 24, 2014
This was pretty good, but needs tweaking. I followed the recipe exactly. The problem I ran into was that the orange rind was really, really overwhelming. It also needed something more, despite all the great ingredients, it just didn't have a lot of depth of flavor. I added some chipotle chile powder at the end and that helped a lot.

Laurels's Review

March 03, 2013
I have made this recipe twice now. It is ok, but something falls flat. It seems like there is a missing ingredient and I just can't seem to figure out what it is to give it that extra depth. But it is tasty...I'll keep trying to figure out how to make it a little better!

NCfloridians's Review

October 22, 2012
Delicious earthy and spicy dish for a cool fall evening. I couldn't find the dried ancho chili peppers, so took a chance with some chipotle peppers already on hand and I accidentally forgot to put in the toasted almonds. Will try again with exact ingredients, but turned out yummy anyway! I served it over a prepared yellow rice mix.

rachelhimes's Review

January 16, 2012
I can't believe that no one else had rated this, yet. A good friend and I made this dish just after it was published (several years ago). I will say that it was a bit labor intensive at first, but the second time we made it, went much more quickly. This is one dish that is well worth the effort. The variety of flavors and textures in one single bite is fantastic. It reheats well, too. If you prefer all white or all dark meat, it works either way. If you want to save time chopping nuts, use some almond butter instead. We pureed the mix with an immersion blender because it was quick and easy that way. After sharing this dish with several friends and family it had rave reviews all around. Highly recommended.