Last updated on June 1st, 2018.
This Chicken with Mole Sauce recipe uses a secret ingredient to give an amazing flavor and depth to the decadent mole sauce. Make this tasty, spicy dish for dinner tonight!
This Chicken with Mole Sauce recipe is sponsored by Heirloom Coffee… which means that YES, this Mole Sauce is made with Coffee!! The recipe, as well as all opinions, are my own. This post contains affiliate links.
Here I go again with another ethnic recipe! I hope the Hispanic food police don’t come after me if these are not 100% authentic. I can’t vouch for the authenticity of these recipes, but I can vouch for the deliciousness.
Mole, pronounced ”MO-leh” (kind of like the ‘mole’ at the end of guacamole), is a type of sauce that originated from Mexico. I always thought it was pronounced ”mo-LAY.” Nope. Aldo keeps correcting me on that one.
The mole sauce, while not looking very appealing, is so so delicious. Every region in Mexico prepares this sauce differently. And lots of families have secret recipes that they pass down for hundreds of years.
Depending on the specific type of mole sauce, it can have ~20-40 ingredients, and can take over a day to prepare by the time all the spices are roasted and then ground by hand. Oh my, I just don’t have time for all that!
This mole sauce recipe is much much simpler – most of the ingredients are ones that we readily have available in our pantry, and it takes only an hour to make. Normally I would gawk at an hour-long sauce, but an hour doesn’t sound so bad now, does it! 😉
Mole can be made from a base of peppers (usually poblano), tomatoes, tomatillos, ground nuts, and often contains chocolate. But to me, chocolate is a MUST! It makes the sauce so rich and decadent.
And for this recipe I added a secret ingredient…. coffee! Just a couple of tablespoons of coffee add such a nice depth to this sauce. Don’t worry, your mole sauce won’t taste like you should be having it for breakfast. You won’t even be able to taste the coffee. The coffee just takes the sauce from ”well this is pretty good” to ”mmmmmm, what IS in here that makes it taste so good?!”
Oh, and here is a time saving tip:
You can double the mole sauce recipe and freeze half to use at a later time. This way when you want to make chicken with mole sauce again, it will only take you about 15 minutes.
Chicken with Mole Sauce
- 1 yellow onion , diced
- 1 garlic clove , minced
- Optional: 1/2 - 1 jalapeño , seeds removed, diced (to taste)
- 3 tablespoons olive oil , divided
- 2 plum tomatoes , or 1 large tomato, roughly chopped
- 1/4 teaspoon dried oregano
- 1.5 cups chicken broth
- 3 tablespoons cocoa powder
- 2 tablespoons espresso or strong brewed coffee
- 1/4 - 1/2 teaspoon salt (to taste)
- 2 chicken breasts
- 1/2 teaspoon ground cumin
- Salt & pepper to taste
- Cilantro leaves for garnish
- In a medium saucepan, saute the diced onion, minced garlic clove, and diced jalapeño in 1 tablespoon of oil for about 5 minutes, or until the onion starts to soften. Add the chopped tomato, and the dried oregano, and saute for another 2 minutes.
- Add the chicken broth, cocoa powder, coffee, and salt to taste. Bring to a boil, then reduce the heat and allow to simmer uncovered for 45 minutes, stirring occasionally. It should reduce to about 2/3 of the original volume.
- Use an immersion blender to puree the sauce until it is smooth, or transfer to a small food process or blender and process until smooth. If you do the latter, please be very careful because the sauce will be HOT!
- When the sauce is almost done, you can start on the chicken: season the chicken breasts with salt and pepper, and sprinkle with ground cumin. Heat the remaining 2 tablespoons olive oil in a skillet, and add the chicken. Cook over medium-high heat for about 5 minutes on each side, or until nicely browned.
- Reduce the heat, pour the mole sauce over the chicken, and cook about 5 minutes, or until the sauce is further reduced and the chicken is fully cooked. Top with cilantro leaves for garnish. Serve over rice or quinoa.