Mexican Chicken Mole Recipe

Name: Mexican Chicken Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinned chicken breast halves (1 lb.); 2 tsp. olive oil; 1 carrot, thinly sliced; 1 stalk celery, thinly sliced; 1 medium-size onion, slivered; 1 Tbsp. chili powder; 1 (8 oz.) can tomato sauce; 1/2 c. low-salt chicken broth; 2 tsp. breakfast cocoa mix; 1/4 tsp. sugar; 1/4 tsp. cinnamon; pinch of pepper; 1 Tbsp. chopped almonds

Servings: persons

4 boneless, skinned chicken breast halves (1 lb.)
2 tsp. olive oil
1 carrot, thinly sliced
1 stalk celery, thinly sliced
1 medium-size onion, slivered
1 Tbsp. chili powder
1 (8 oz.) can tomato sauce
1/2 c. low-salt chicken broth
2 tsp. breakfast cocoa mix
1/4 tsp. sugar
1/4 tsp. cinnamon
pinch of pepper
1 Tbsp. chopped almonds

1
Brown chicken in 1 teaspoon of oil in a nonstick skillet over medium-high heat.
2
Remove.
3
Add remaining oil, carrot, celery and onion to skillet; saute until tender.
4
Add tomato sauce, broth, cocoa, sugar, pepper and cinnamon.
5
Bring to boiling.
6
Add chicken.
7
Lower heat and simmer, covered, 12 minutes or until tender.
8
Sprinkle with almonds.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 boneless, skinned chicken breast halves (1 lb.), 2 tsp. olive oil, 1 carrot, thinly sliced, 1 stalk celery, thinly sliced, and more.

Yes, Mexican Chicken Mole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken Mole

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