Chicken with Quick Mole Sauce Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/4 pounds - boneless, skinless chicken thighs, trim fat
  • 1/4 teaspoons - salt, divided
  • 1/4 teaspoons - freshly ground pepper
  • 2 tablespoons - canola oil, divided
  • 3 cloves - garlic, minced
  • 1 tablespoons - chili powder
  • 1/2 teaspoons - ground cumin
  • 8 ounces - tomato sauce
  • 1/2 cups - low-sodium chicken broth
  • 1/4 cups - mini semisweet chocolate chips, or chop up regular chips
  • 1 tablespoons - peanut butter
  • 1/2 teaspoons - ground cinnamon
  • Directions:

    1. Season chicken with 1/8 tsp salt and pepper. Heat 1 Tbls oil in a large nonstick skillet over med-hi heat. Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate.

    2. Reduce heat to medium. Add 1 Tbls oil, garlic, chile powder, cumin, cinnamon and the remaining 1/8 tsp salt to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and peanut butter; stir to combine. Bring to a simmer. Reduce heat to med-lo, return the chicken and juices to pan and turn to coat with the sauce. Simmer until the chicken is cooked through, about 5 minutes more.

    Brief Description

    From, with a couple of changes. make a pot of rice and spoon the sauce over it for a good side dish.

    Main Ingredient:

    Chicken thighs

    Category:  Main Dish

    Cuisine:  Mexican

    Prep Time: 10 min
    Cook Time: 35 min

    Posted By:


    Posted On:

    December 18, 2015

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