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Mexican chicken mole

  • Author: Pip Payne
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x


Chilli/chocolate sauce, need I say more?! 

Syns: 3 per portion


  • 4 chicken breasts
  • 1/2 tin (200g chopped tomatoes)
  • 1 tbsp tomato puree
  • 1 onion (chopped)
  • 2 cloves garlic (finely chopped)
  • 1 tsp oil
  • 2 tbsp cocoa powder
  • 1 tbsp peanut butter
  • 2 tsp honey
  • 1 chicken stock cube dissolved in 300ml boiling water
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 2 tsp ancho chilli powder (substitute with chipotle if you can’t get ancho)
  • 1 fresh red chilli deseeded and chopped
  • Juice of 1 lime
  • pinch of salt


  1. Pre-heat oven to 180c. Heat 1 tsp oil in an ovenproof saucepan with a lid, and stir fry the onion, garlic and chilli for a couple of minutes.
  2. Add in the chopped tomatoes, tomato puree, spices (cumin, coriander, cinammon, chilli powder) and stir well.
  3. Add in the chicken stock and stir to combine, then add the cocoa powder, peanut butter and honey. Stir well.
  4. Add the chicken breasts, stir to cover in sauce, and season with salt.
  5. Put the lid on the saucepan and pop into the oven. Oven bake for 1 hour. Stir half way through cooking.
  6. Remove from the oven, pull apart the chicken breasts until shredded and stir through the sauce. If the sauce is still quite thin then simmer on high for a few minutes to thicken it up.
  7. Stir through the lime juice, and then serve.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour