Chicken Mole Skillet

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(1 ratings)
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An easy chicken recipe, to serve with rice, where chicken simmers in a sauce made with tomato sauce, mole paste, hot cocoa mix and cinnamon

  • 1 tablespoon Pure Wesson® Canola Oil
  • 1-1/4 pounds boneless skinless chicken breasts, cut into bite-size pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3/4 cup thinly sliced yellow onion
  • 2 tablespoons finely chopped garlic
  • 1 can (8 oz each) Hunt's® Tomato Sauce
  • 3/4 cup water
  • 3 tablespoons mole paste
  • 1 tablespoon Swiss Miss® Milk Chocolate Hot Cocoa Mix
  • 1/4 teaspoon ground cinnamon

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  1. Heat oil in large skillet over medium-high heat. Meanwhile, sprinkle chicken with salt and pepper. Add chicken, onion and garlic to skillet; cook 5 minutes or until chicken is no longer pink, stirring occasionally.
  2. Stir in tomato sauce, water, mole paste, hot cocoa mix and cinnamon. Reduce heat; simmer 10 minutes or until sauce thickens.
Cook's Tips

Mole paste can be found in the Hispanic section of the grocery store.

Cook's Tips

Mole paste can be found in the Hispanic section of the grocery store.

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Nutrition Information
Calories: 306 View complete nutrition information
Reviews (1)

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Overall Rating

shells August 24, 2013

I loved this recipe, has a little sweetness, delicious. The mole taste is so unique and this recipe blended the flavors well.