If you’re not familiar with chicken mole (pronounced mo-LAY), don’t be afraid of this versatile Mexican sauce. I love sharing this chicken mole recipe because it’s a great one to experiment with. —Darlene Morris, Franklinton, Louisiana,
Ingredients
- 12 bone-in chicken thighs (about 4-1/2 pounds), skin removed
- 1 teaspoon salt
- MOLE SAUCE:
- 1 can (28 ounces) whole tomatoes, drained
- 1 medium onion, chopped
- 2 dried ancho chiles, stems and seeds removed
- 1/2 cup sliced almonds, toasted
- 1/4 cup raisins
- 3 ounces bittersweet chocolate, chopped
- 3 tablespoons olive oil
- 1 chipotle pepper in adobo sauce
- 3 garlic cloves, peeled and halved
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Fresh cilantro leaves, optional
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Directions
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Nutrition Facts
1 chicken thigh with 1/3 cup sauce: 311 calories, 18g fat (5g saturated fat), 86mg cholesterol, 378mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 26g protein.
