Lighter Chicken Mole


prep 0:20       total 0:50


4 servings



4 skinless boneless chicken breasts
1 onion, finely chopped
1 cup low-sodium chicken broth
1 clove garlic, minced
1 can (15 oz.) peeled and sliced tomatoes, undrained
1/3 cup dark or
golden raisins
1/4 cup cilantro, finely chopped
2 tbsp. chili powder
2 tbsp. unsweetened cocoa powder
1/2 tsp. salt
2 tsp. sugar
1/2 tsp. cinnamon
1/2 tsp. ground cumin
1 tbsp. peanut butter
2 tbsp. fresh lime juice
2 cups white rice, cooked
Lime wedges
Cilantro, chopped, for garnish


1. Place the chicken breasts in a pan and cover with water. Bring just to a boil, reduce the heat, cover and simmer about 10 minutes, or until cooked through. Remove from the water and cool slightly. Shred.

2. In a medium-sized pan set over medium heat, sauté the onion in 2 tablespoons of the broth until softened, about 4 to 5 minutes. Uncover and add the garlic, tomatoes, raisins, cilantro, chili powder, cocoa powder, salt, sugar, cinnamon, cumin and peanut butter. Simmer 5 minutes. Add the remaining broth and simmer 15 minutes.

3. Stir in the shredded chicken and lime juice. Heat through on medium-low heat until hot. Spoon over rice and serve with lime wedges. Garnish with cilantro.

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