• Arthur Housley

Chicken Mole

This is a traditional Mexican dish that I usually only order when in Mexico. I absolutely love Mole and I have always wanted to make it. There are so many variations and types, this is the most traditional. You can add a dollop of sour cream, or even plain greek frozen yogurt. As a side, I used traditional black beans...added some spices and some chopped white onion...and it was truly fantastic. This isn't hard to make and well worth it!


  • 4 Chicken Breasts

  • 3 Tablespoons minced garlic

  • 1/2 tsp Oregano

  • 1 cup White onion chopped

  • 2 1/.2 cups of vegetable stock

  • 1 tbsp Tomato paste

  • 2 tbsp of smooth Peanut butter or Almond butter

  • 2 tbsp All-purpose flour

  • 1/4 cup Chili powder

  • 1 tsp Cinnamon, ground

  • 1 tbsp Cocoa powder, unsweetened

  • 1/4 cup chocolate syrup

  • 1 tsp Sea salt

  • 2 tbsp Thrive Oil

  • 1 tsp Cumin, ground

  • 1 can use jalapeño...or really any type depending on spice. I sued a chipotle pepper in adobo sauce.


  1. Sauté all the veggies with the minced garlic for about 5 mins.

  2. Add seasonings and mix all together.

  3. Remove from heat and pout in veggie stock and mix it together to combine.

  4. Put into a blender, or food processor, and puree util completely smooth

  5. Put it back into a saucepan and add tomato paste, peanut/almond butter, flour, chocolate powder and syrup...and whisk to combine it all as it heats on medium.

  6. Season to taste as you do this.

  7. After about 10-15 minutes on medium heat and consistently whisking, put to simmer and it's ready to use.

  8. Grill your chicken, or bake it...anyway you care. Use just a little salt and oil on the chicken because the Mole will bring the flavor.

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