Chocolate is often used in savory dishes in Mexican cuisine. For this pan-roasted chicken dish, the chocolate in the mole sauce cuts the spiciness. Store leftover sauce, covered in the refrigerator, for up to two weeks. Use it on enchiladas or rice, or to enliven roast pork or turkey.

Recipe by Cooking Light December 2007


Recipe Summary test

4 servings (serving size: 6 ounces chicken and 1/3 cup sauce)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Sprinkle chicken with salt and pepper. Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken breasts to pan; cook 5 minutes, turning occasionally. Add chicken thighs and drumsticks to pan; cook 5 minutes, turning occasionally. Bake at 350° for 30 minutes or until done, turning halfway through cooking time.

  • Spoon 1 tablespoon pan drippings into Mole Sauce. Serve sauce with chicken. Garnish with lime wedges and cilantro, if desired.


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Nutrition Facts

245 calories; calories from fat 30%; fat 8.2g; saturated fat 2.5g; mono fat 3.2g; poly fat 1.6g; protein 29.6g; carbohydrates 14.4g; fiber 3.1g; cholesterol 88mg; iron 2.5mg; sodium 471mg; calcium 46mg.