Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the chipotles in adobo are gluten-free.


"Conversation is food for the soul."
-Mexican Proverb

The refrigerator light goes on...

There are a lot of mole (pronounced MOE lay) recipes in Mexican cooking. This one with chocolate is the classic, and for many it's an acquired taste. The chocolate adds a savory flavor that's just a little bitter when you are used to the sweetness of chocolate.

This is, however, a very easy healthy recipe to make. It takes some time to cook the sauce, but the total hands on cooking time is only about 30 minutes. Served over Dirty Rice with a dollop of fat-free sour cream and you've got authentic Mexican food in your own kitchen.


Chicken Mole

Servings: 6 | Serving size: about 2 cups

Cooking Time: 180 Minutes

This recipe can be multiplied but you'll have a lot of mole. This healthy recipe is better the second and third day. Reheat gently. Serve with Jasmine Rice or Dirty Rice or Jasmine Rice - Low Sodium Version or Brown and Wild Rice or Brown Rice


Serve with Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Green Beans with Red Onion or Yellow Squash and Onions or Zucchini Salad

Chicken Mole


1 tsp olive oil
5 cloves garlic (minced)
1 medium red onion (diced)
1 15-ounce can no salt added diced tomatoes
2 1/2 cups no salt added vegetable stock (or no salt added chicken stock)
2 chipotle pepper in adobo sauce
4 tsp dried oregano leaves
2 whole cloves
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1 tsp chili powder
1/4 tsp salt
1/4 cup raisins
2 Tbsp Dutch process cocoa
1 1/2 cups water
2 ounces unsweetened baker's chocolate
1 1/2 lbs boneless skinless chicken thighs (about 6 thighs)

Place the olive oil in a medium stock pot over medium heat.

Add the garlic and onion and cook for about 7 - 10 minutes until softened.

Add the tomatoes, chicken stock, chipotle peppers, oregano, cloves, allspice, cinnamon, cumin, chili powder, salt, raisins, cocoa and water.

Reduce the heat to medium-low and simmer for 2 hours.  Stir occasionally.

Add the baker's chocolate and cook over low heat for another 10 minutes until the chocolate is melted.

After the sauce has cooked to the point where the onions and tomatoes are very soft remove from the heat and let cool for about 15 minutes.

Using a stick blender (or conventional blender in batches) puree until smooth.

Cut the chicken thighs in half and add to the mole. Stir.

Cook over medium heat for about 15 minutes until the chicken is cooked through.

Serve over rice.

Nutrition Facts

Serving size: 2 cups

Servings: 6

Amount Per Serving

Calories 255 Calories from Fat 99
% Daily Value
Total Fat 11g 14%
    Saturated Fat 5g 22%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 107mg 36%
Sodium 238mg 10%
Total Carbohydrates 15g 5%
    Dietary Fiber 4g 16%
    Sugars 7g
Protein 25g
Vitamin K 11mcg