Chicken Mole

This Speedy Chicken Mole is a brilliant, weeknight-friendly take on a complex Mexican classic. Traditionally, Mole takes hours of simmering and dozens of ingredients, but this version uses a few clever shortcuts to achieve that same rich, smoky, and nutty depth in under 30 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 540
Ingredients Method

Ingredients
  

  • 2 lbs Boneless Skinless Chicken Thighs
  • 1 cup Salsa choose your heat level!
  • ½ cup Mixed nut spread or smooth almond/peanut butter
  • 1 cup Chicken broth
  • 1 large Onion chopped
  • 2 cloves Garlic chopped
  • The Spice & Garnish: 2 tsp chili powder, ½ tsp salt, 1 tbsp oil, sesame seeds, and 1 green onion.

Method
 

  1. Sear the Chicken: Sprinkle the chicken thighs with salt. Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat. Brown the chicken for about 3 minutes per side (it will finish cooking later). Remove the chicken and set aside.
  2. Sauté Aromatics: In the same pot, add the onion, garlic, and chili powder. Stir constantly for about 3–5 minutes until the onions are soft and the spices are fragrant.
  3. Build the Mole: Stir in the salsa and chicken broth. Whisk in the mixed nut spread until the sauce is smooth and creamy.
  4. Simmer: Return the chicken (and any juices) back to the pot. Cover and simmer for 20 minutes, or until the chicken is tender and fully cooked through.
  5. Serve: Ladle the chicken and sauce over a bed of Basmati or White Rice. Garnish with a sprinkle of sesame seeds and thinly sliced green onions for a professional finish.