Mole Poblano 2

This simplified Mole Poblano offers a comforting, restaurant-quality flavor profile without the hours of traditional preparation. Tender chicken breasts are lightly browned and then simmered in a velvety sauce made from tomato sauce, picante sauce, and unsweetened cocoa. Warm spices like cumin, oregano, cloves, nutmeg, and allspice create a deep, aromatic base that clings to the meat. It strikes a perfect balance between savory, slightly sweet, and gently spicy. This dish is an excellent choice for busy weeknights when you crave authentic Mexican flavors but need a meal on the table quickly. Serve it over rice or with warm tortillas for a complete, satisfying dinner.

Cooking Method: Boiling, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 185.6

Dietary: Gluten-free

Description

This simplified Mole Poblano offers a comforting, restaurant-quality flavor profile without the hours of traditional preparation. Tender chicken breasts are lightly browned and then simmered in a velvety sauce made from tomato sauce, picante sauce, and unsweetened cocoa. Warm spices like cumin, oregano, cloves, nutmeg, and allspice create a deep, aromatic base that clings to the meat. It strikes a perfect balance between savory, slightly sweet, and gently spicy. This dish is an excellent choice for busy weeknights when you crave authentic Mexican flavors but need a meal on the table quickly. Serve it over rice or with warm tortillas for a complete, satisfying dinner.

Ingredients

3 Whole Chicken breasts, split
2 tbsp Vegetable oil
1 can (15 oz) Tomato sauce
1/2 cup Picante sauce
4 tsp Unsweetened cocoa
1 tsp Ground cumin
1 tsp Crushed oregano leaves
1/2 tsp Garlic salt
1/4 tsp Ground cloves
1/4 tsp Ground nutmeg
1/4 tsp Ground allspice

Directions

1
Pound chicken breasts to an even 1/2-inch thickness if they are particularly thick, to ensure uniform cooking.
2
Heat vegetable oil in a large skillet over medium-high heat.
3
Lightly brown the chicken breasts in the hot oil until golden on both sides, then remove and set aside. Drain excess oil from the skillet if necessary.
4
In a medium bowl, combine tomato sauce, picante sauce, cocoa powder, cumin, oregano, garlic salt, cloves, nutmeg, and allspice. Mix well until smooth and no lumps remain.
5
Return the chicken to the skillet and pour the sauce mixture evenly over the chicken.
6
Bring the sauce to a boil, then reduce heat to low, cover the skillet, and simmer gently for 10 minutes until the chicken is cooked through.
7
Remove chicken to a serving platter and keep warm.
8
Increase heat to medium and cook the remaining sauce in the skillet, stirring frequently, until it thickens slightly, about 5 minutes.
9
Spoon the thickened mole sauce over the chicken and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 185.6kcal

% Daily Value *
Total Fat 4.0g7%
Saturated Fat 1.1g6%
Cholesterol 95.6mg32%
Sodium 83.2mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 34.9g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to restore sauce consistency.

For a gluten-free version, ensure your picante sauce is certified gluten-free. You can substitute chicken thighs for breasts for a more forgiving, juicy texture.

Add a pinch of chili powder or cayenne pepper if you prefer a spicier mole. Serve with steamed rice, beans, or warm tortillas.

Pound the chicken to ensure it cooks evenly in the short simmering time. Do not skip the step of thickening the sauce at the end, as it helps the flavor cling to the meat.

Keywords: mole poblano, chicken mole, mexican chicken, cocoa sauce, picante sauce, skillet chicken, quick mexican, cumin, oregano, spiced tomato, weeknight dinner, comfort food

Read it online: https://www.chefs-mate.com/recipe/mole-poblano-2-2/