Chicken Mole

Chicken Mole
Servings: 6 Prep 15 mins Cook 40 mins


  • 2 1/2 pounds chicken thighs with bone
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large onion, chopped
  • 1 large sweet green pepper, cored, seeded and chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 14 1/2 ounce can chopped tomatoes
  • 2 tablespoons reduced-fat peanut butter
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup dark seedless raisins
  • 2/3 cup uncooked white rice
  • 2 cans (11 ounces each) Mexicali corn, drained
  • 2 scallions, trimmed, chopped

Make It

1. Remove and discard skin from chicken thighs. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over both sides of chicken. Coat large nonstick skillet with vegetable-oil cooking spray; heat over medium-high heat. Add chicken; saute until browned, 3 to 4 minutes each side. Remove chicken to plate.

2. Add onion, green pepper and garlic to skillet; saute 3 minutes. Stir in chili powder, cinnamon and cloves; saute 1 minute. Return chicken with any accumulated juice from plate to skillet along with tomatoes, peanut butter, cocoa powder, raisins and remaining salt and pepper. Bring to boiling; cover. Reduce heat; simmer 25 minutes, until chicken is cooked through, stirring occasionally and turning chicken over halfway through.

3. Meanwhile, prepare the white rice following the package directions, using about 1-1/2 cups water. Stir the corn into the cooked rice; heat through. Serve chicken mole with rice. Garnish with scallions.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 408, Fat, total (g): 11, chol. (mg): 77, sat. fat (g): 3, carb. (g): 51, fiber (g): 7, pro. (g): 29, sodium (mg): 863, Percent Daily Values are based on a 2,000 calorie diet.