RCI-MT.004.0579.001

Mole Chicken

This delicious spicy dish is best served over rice or rice noodles.

nut-free
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Heat olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
2
Season chicken breasts with sea salt and ground pepper, then place in the hot skillet and sear for 3–4 minutes per side until golden brown. Transfer chicken to a plate.
7 minutes
3
In the same skillet, add sliced Vidalia onion and sauté over medium heat for 4 minutes until softened and translucent, stirring occasionally.
4 minutes
4
Stir in finely chopped garlic and cook for 30 seconds until fragrant.
1 minutes
5
Sprinkle unsweetened cocoa powder and cinnamon over the onion mixture, then stir constantly for 1 minute to bloom the spices and prevent scorching.
1 minutes
6
Pour crushed tomatoes and chicken broth into the skillet, then add honey, apple cider vinegar, and chipotle chili powder (start with ½ teaspoon and adjust to taste).
7
Return the seared chicken breasts to the skillet, nestling them into the sauce and ensuring they are partially submerged.
1 minutes
8
Reduce heat to medium-low, cover the skillet, and simmer gently for 18–20 minutes until the chicken is cooked through and registers 165°F internally.
20 minutes
9
Uncover the skillet and taste the sauce, adjusting seasoning with additional sea salt, ground pepper, or chipotle chili powder as needed.
10
Simmer uncovered for 2–3 minutes more if the sauce is too thin, stirring occasionally to reach desired consistency.
3 minutes
11
Transfer chicken breasts to serving plates and spoon the mole sauce generously over each piece. Serve warm.

What Makes This Variant Distinct

  • Original variant

Cuisines