Chicken Mole with Cilantro Rice


Whenever I see mole on a restaurant menu, I have to order it. It’s surprisingly uncommon to find, even in the Tex-Mex capital (a.k.a. Dallas) but the rich, creamy and complex flavors are a comforting delight. The first time I tried it was on a trip to San Antonio with my father and every time I eat it I still remember that father-daughter vacay we took together. It’s an unusual combination, bittersweet chocolate, peanut butter and tomato puree, but it’s absolutely incredible!


Chicken Mole with Cilantro Rice


Units Scale
  • 6 chicken thighs, boneless, skinless
  • 2 heaping tbsp natural peanut butter
  • 1/3 cup bittersweet baking chocolate
  • ground cinnamon
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1 8oz can tomato sauce
  • 3 garlic cloves, chopped
  • chicken broth
  • 2 tbsp vegetable or canola oil
  • toasted sesame seeds for garnish


  1. In a stainless steel sauté pan on medium high heat, add the oil and when it shimmers add the chicken.
  2. Sear on both sides and add salt and pepper. Add the spices, tomato sauce, peanut butter and chocolate and stir until the sauce combines.
  3. Simmer for about 20 minutes or sauce is thick and chicken is cooked.
  4. Serve with cilantro rice and garnish with sesame seeds.

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Chicken Mole with Cilantro Rice

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