Name: Chicken with Mock Mole Sauce: A Flavorful Twist on a Classic
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes; 1/4 cup chicken broth; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon cinnamon; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional, for heat); 1 tablespoon cocoa powder; 1 tablespoon brown sugar; 1 tablespoon peanut butter (or almond butter for a twist); Salt and pepper to taste

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If you’re in the mood for something bold and savory, this Chicken with Mock Mole Sauce is just the dish for you! It’s rich, hearty, and packed with deep, complex flavors—without taking hours to prepare. The mock mole sauce combines a variety of spices, chocolate, and a little bit of heat to create a deliciously unique sauce that perfectly complements the tender chicken. It’s an easy, weeknight-friendly take on a traditionally slow-cooked classic!

Why You’ll Love This Recipe?

This dish is the perfect balance of savory, spicy, and slightly sweet. The mock mole sauce has all the flavors you love in a traditional mole, like earthy cumin, smoky chili powder, and just the right amount of sweetness from the chocolate. It’s a great way to enjoy mole without all the work. Plus, the chicken absorbs all the flavor from the sauce, making each bite a deliciously rich experience.

Ingredients (Full list below)

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1/4 cup chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for heat)
1 tablespoon cocoa powder
1 tablespoon brown sugar
1 tablespoon peanut butter (or almond butter for a twist)
Salt and pepper to taste

You can find the full list of ingredients below.

Directions

Step 1: Sear the Chicken

Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then sear them in the hot oil for about 2-3 minutes per side until they’re golden brown. You don’t need to cook them all the way through, as they’ll finish cooking in the sauce. Remove the chicken from the skillet and set it aside.

Step 2: Sauté the Onion and Garlic

In the same skillet, add the chopped onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds, until fragrant. You can scrape up any brown bits from the chicken, which will add great flavor to the sauce.

Step 3: Add the Tomatoes and Chicken Broth

Stir in the diced tomatoes (with their juice) and chicken broth, making sure to scrape up any bits left on the bottom of the skillet. Bring the mixture to a simmer and let it cook for about 5 minutes.

Step 4: Stir in the Spices and Cocoa

Add the chili powder, cumin, cinnamon, smoked paprika, cayenne pepper (if using), cocoa powder, and brown sugar to the skillet. Stir well to combine all the spices, and cook for another 2-3 minutes to let the flavors meld together.

Step 5: Add the Peanut Butter and Simmer

Stir in the peanut butter until it melts and blends into the sauce, creating a creamy texture. Then return the chicken to the skillet, spoon some sauce over the top, and cover. Let the chicken simmer in the sauce for about 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

Step 6: Serve

Once the chicken is cooked, serve it with the mock mole sauce spooned over the top. It’s great with rice, tortillas, or even a simple side salad.

Expert Tips and Tricks

If you prefer a smoother sauce, you can blend the mole sauce before adding the chicken. Just transfer it to a blender and blend until silky smooth.
Feel free to adjust the sweetness and heat levels by adding more or less sugar and cayenne pepper to suit your taste.
You can also add a little lime juice at the end for some brightness that pairs well with the richness of the sauce.

Recipe Variations and Possible Substitutions

Nut Butter: If you’re allergic to peanuts, try substituting with almond butter or cashew butter for a different flavor.
Spices: Experiment with adding more or less of the spices. If you want a deeper flavor, consider adding a touch of ground cloves or even a cinnamon stick while simmering.
Vegetarian: To make this dish vegetarian, substitute the chicken for tofu or tempeh and simmer them in the mole sauce just like the chicken.

Serving and Pairing Suggestions

This Chicken with Mock Mole Sauce is delicious served over a bed of fluffy white rice, quinoa, or even with warm tortillas. For a more complete meal, pair it with sautéed vegetables or a simple avocado salad. A side of Mexican street corn (elote) or a tangy lime slaw would complement the rich flavors of the sauce nicely.

Storage and Reheating Tips

Store any leftover chicken and sauce in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stovetop over low heat, adding a little extra broth or water to loosen up the sauce if necessary. This dish also freezes well for up to 3 months. Just be sure to cool it completely before transferring to a freezer-safe container.

4 FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs would work wonderfully in this dish. They’ll stay juicy and flavorful with the mole sauce.
Is this dish very spicy?
It’s mildly spicy thanks to the cayenne pepper. You can adjust the heat by omitting the cayenne if you prefer a more mild version.
Can I make this in the slow cooker?
Yes! You can cook the chicken and sauce in a slow cooker on low for about 4-5 hours. Just brown the chicken and sauté the onions and garlic before adding everything to the slow cooker.
What else can I pair with this dish?
This dish goes beautifully with a side of roasted vegetables, such as sweet potatoes or carrots. A fresh cucumber salad would also add a nice crunch to balance the richness of the mole sauce.

Conclusion

This Chicken with Mock Mole Sauce is a deliciously easy way to enjoy the deep, complex flavors of mole without the hours of preparation. With its rich, creamy sauce and tender chicken, it’s the perfect weeknight meal that will make everyone feel like they’ve just had a taste of something truly special. Enjoy!

Chicken with Mock Mole Sauce: A Flavorful Twist on a Classic

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This Chicken with Mock Mole Sauce is a rich, hearty dish featuring deep, complex flavors, including a savory, slightly sweet, and spicy mole sauce made with chocolate, spices, and peanut butter. A quicker, easier alternative to traditional mole that pairs perfectly with tender chicken breasts.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Mexican
Diet: Gluten Free

Instructions

Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Season chicken breasts with salt and pepper, and sear for 2-3 minutes per side until golden brown. Remove chicken and set aside.
Sauté Onion and Garlic: Add chopped onion to the same skillet and cook for 3-4 minutes. Add garlic and cook for 30 more seconds.
Add Tomatoes and Chicken Broth: Stir in diced tomatoes and chicken broth, scraping up bits from the skillet. Bring to a simmer for 5 minutes.
Add Spices and Cocoa: Stir in chili powder, cumin, cinnamon, smoked paprika, cayenne pepper (if using), cocoa powder, and brown sugar. Cook for 2-3 minutes.
Add Peanut Butter: Stir in peanut butter until melted and combined. Return chicken to skillet, spoon sauce over top, cover, and simmer for 10-15 minutes until chicken is cooked through.
Serve: Serve chicken with the sauce spooned over top, with rice, tortillas, or a side salad.