Chicken Mole II

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“This mole is milder in flavor than a traditional Mexican mole.”

Ingredients Nutrition


  1. Chicken: In a large bowl or plastic bag, combine flour, 1 measuring tablespoon chili powder, the salt and pepper.
  2. Add chicken pieces (2 to 3 at a time); coat well.
  3. Heat oil in a large skillet; brown half the chicken pieces on all sides over medium heat. Drain thoroughly on paper towels.
  4. Repeat with remaining chicken.
  5. In small skillet, saute onion and garlic until golden.
  6. Return chicken to skillet. Add the water; simmer, covered, over medium heat about 35 to 40 minutes or until chi cken is tender.
  7. Transfer to a serving platter and top with Chocolate Mole Sauce. Garnish each serving with chopped peanuts.
  8. Chocolate Mole Sauce: In a small saucepan combine tomatoes and green chilies, tomato puree, semi-sweet chocolate morsels, remaining chili powder and bouillon.
  9. Cook over low heat until morsels melt and sauce is heated through.
  10. Makes 6 to 8 servings and 3 1/2 cups sauce.

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