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Chicken Mole

A beloved Mexican dish known for its rich and complex flavor, Chicken Mole traditionally includes dozens of ingredients, such as dried chilies, spices, nuts, and chocolate. To make this recipe more accessible, we’ve simplified it using a pre-made spice blend while still capturing the deep, smoky, and slightly sweet flavors that make mole so special. Served over fluffy white rice, this dish is a comforting and flavorful way to enjoy an authentic favorite with less effort!

45 min

Prep Time

45 min

Total Time

45 min

Servings

4

Ingredients

Pantry

  • 1 Onion

  • 2 tbs Southwest Seasoning

  • 1 tbs Cocoa Powder

  • ½ cup Flour

  • 1 tbs Sugar

  • 2 cups White Rice

Fridge and Freezer

  • 4 Boneless Skinless Chicken Thighs

  • 1 tbs minced Garlic

Directions

  1. Wash hands with soap and water. Peel and dice the onion. To a large pot, or slow-cooker, add onion, chicken, mole seasoning, and garlic, along with 4 ½ cups of water.

  2. Choose one of the following cooking methods:

    SLOW-COOKER METHOD: Cook for 6-8 hours on low or 2-4 hours on high.

    STOVETOP METHOD: Bring to a boil, then reduce heat to low and cook for 30 minutes or until chicken is done.

  3. Before serving, cook the rice using a rice cooker if you have one, or the video.

  4. When the chicken is done, use two forks to shred the meat. Serve chicken over rice. Makes 4 servings. Refrigerate leftovers within 2 hours.

*The USDA recommends cooking chicken to an internal temperature of 165 degrees.

<ul><li>See how to chop onion here: https://www.youtube.com/watch?v=Z2D7Gif_4tU</li></ul>

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