Easy Chicken Mole

This lighter take on classic Mexican mole uses skinless chicken and a touch of peanut butter for a rich, satisfying sauce that is lower in saturated fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 whole fryer chicken, skin and fat removed, cut into pieces (approx. 780g edible meat) · 977 kcal in the whole recipe
• 1/4 cup water
• 4 tablespoons chili powder · 86 kcal in the whole recipe
• 1 teaspoon oregano · 2 kcal in the whole recipe
• 1 teaspoon unsweetened cocoa powder · 6 kcal in the whole recipe
• 10 tablespoons flour · 278 kcal in the whole recipe
• 1 teaspoon black pepper
• 1 teaspoon garlic powder · 9 kcal in the whole recipe
• 1 cup water
• 1 tablespoon creamy peanut butter · 68 kcal in the whole recipe
• 5 cups water

Method

1. Place the chicken pieces in a large pot with 1/4 cup of water. Cover and simmer over medium-low heat until tender, about 45 minutes.

   

2. In a medium bowl, whisk together the chili powder, oregano, cocoa powder, flour, black pepper, garlic powder, and 1 cup of water until smooth.

   

3. Pour the spice and flour mixture into the pot with the chicken, stirring well to combine.

   

4. Add the peanut butter and the remaining 5 cups of water to the pot. Stir thoroughly to dissolve the peanut butter.

   

5. Bring the mixture to a boil, then reduce the heat to medium. Cook, stirring occasionally, for 10 to 15 minutes until the sauce thickens, then serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.