Dairy Farmers of Canada

Chocolate Chicken Mole

There are a number of varieties of South American mole. Here is a simplified version, providing an intriguing mixture of sweet, bitter and spicy flavours. Comfort food for all seasons.

  • Prep: 25 min
  • Cooking: 25 min
Yields 4 Servings
chocolate chicken mole


  • 1 onion minced
  • 2 tbsp (30 mL) butter
  • 4 small boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1 1/2 cups (375 mL) chicken stock
  • 3 tbsp (45 mL) tomato paste
  • 1/2 to 1 canned chipotle pepper coarsely chopped
  • 1 clove garlic crushed
  • 1/2 tsp (2.5 mL) ground cinnamon
  • 1/2 tsp (2.5 mL) ground coriander
  • A pinch of ground clove
  • 3 tbsp (45 mL) raisins
  • 1/4 cup (60 mL) almond powder
  • 1/4 cup (60 mL) 70% dark chocolate chopped or in chips
  • 1/2 cup (125 mL) 35% cream
  • 2 tbsp (30 mL) sesame seeds grilled
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In a large sauté pan, brown the onion in the butter for 3 to 4 minutes over medium-high heat. Push the onions to the side of the pan and add the chicken breasts. Brown for 3 to 4 minutes on each side. Add salt and pepper. Pour in the chicken stock and add the tomato paste, peppers, garlic, cinnamon, coriander, clove, raisins and almond powder. Cover and let simmer on low heat for 10 to 15 minutes, until the chicken is cooked. Remove the chicken and keep warm in a bowl covered with a plate.

Pour the juices from the chicken into a blender and mix to a smooth purée. Return to the sauté pan and reduce over high heat if necessary. Add the chocolate and cream, let melt over low heat, and return the chicken breasts to the pan. Turn off the heat and let stand 5 minutes before serving. Sprinkle with sesame seeds.

Serve with rice and a green salad or an avocado and tomato salad with lime and cilantro.


The pepper most commonly used in mole sauce is fresh poblano or the dried version known as ancho. This pepper is fruity and mildly spicy. Because it can be hard to find, we recommend using chipotle, which is actually smoked jalapeño pepper. It is available as a preserve, in tomato sauce, or dried. For all the flavour but without the heat, remove the seeds. Chipotle can be replaced with any other type of pepper you wish.

Once the chocolate is added, avoid boiling the sauce because it will become bitter.

Serve with tortilla chips. Preheat oven to 350°F (180°C). Lightly brush tortillas with melted butter and cut into triangles. Place on a baking sheet and bake for 5 to 8 minutes.

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Nutritional information

Per serving
Energy: 441 Calories
Protein: 29 g
Carbohydrate: 20 g
Fat: 28 g
Fibre: 3.5 g
Sodium: 581 mg

Top 5 Nutrients

(% DV*)
Calcium: 7 % / 76 mg
Magnesium: 34 %
Niacin: 58 %
Selenium: 78 %
Vitamin B6: 54 %