Chicken in Mole Sauce

Mole (pronounced MOH-lay) is a traditional Mexican sauce usually served with poultry and meat. It is a smooth, cooked blend made from a variety of ingredients including onion, garlic, chiles and its signature ingredient, chocolate. The chocolate contributes to the dark brown colour and rich flavour of the sauce.  Enjoy this dish over cooked rice. 

Storage time: Up to 3 days in the refrigerator

Yield: Serves 4

Chicken in Mole Sauce


  • 1 can (10 oz/284 mL) chicken broth
  • 1/4 cup chopped onion
  • 1 clove garlic, sliced
  • 1/4 cup raisins
  • 2 tbsp sliced almonds
  • 4 1/2 tsp chili powder
  • 1 tbsp sesame seed
  • 1 1/2 tsp unsweetened cocoa powder
  • 1 1/2 tsp packed brown sugar
  • 1/4 tsp ground allspice
  • 1/8 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1 1/2 tbsp cornmeal
  • 1 tbsp olive oil
  • 4 boneless skinless chicken breasts


  1. To prepare mole sauce, combine broth, onion and garlic in a small saucepan. Bring to a boil; reduce heat and simmer, uncovered, until onion is tender, about 10 minutes.
  2. Transfer mixture to a blender and puree.
  3. Add raisins, almonds, chili, sesame seed, cocoa, brown sugar, allspice, salt and pepper and puree until smooth.
  4. Return mixture to saucepan; stir in cornmeal. Cook over medium heat until thick and bubbly.
  5. Heat oil in a large frypan over medium heat. Add chicken and brown 3 minutes per side; add mole sauce. Reduce heat and simmer, covered, stirring occasionally until chicken is cooked through, about 10 minutes. Serve immediately.
Nutritional analysis per serving:


323 calories, 9.6 g fat, 42.1 g protein, 16.6 g carbohydrate, 2.6 g fibre, 700 mg sodium