An Easy Chicken with Mole Sauce Recipe!

An Easy Chicken with Mole Sauce Recipe!

Rich, dark and delicious, mole is a signature sauce in New Mexican cooking. There are many variations, but the basic ingredients include plenty of Chile and nuts along with a touch of chocolate to tame the heat of the Chile. Traditional recipes can take several hours to prepare—this quick version takes a few shortcuts by using chile powder, nut butter and chocolate chips. Serve with rice and a medley of sautéed zucchini, pepper and onion.
This wonderful recipe is from Eating Well Magazine.


1¼ pounds boneless, skinless chicken thighs, trimmed
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 tablespoons canola oil,
3 cloves garlic, minced
1 tablespoon chili powder
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 8-ounce can tomato sauce
½ cup reduced-sodium chicken broth
¼ cup mini semisweet chocolate chips
1 tablespoon almond butter or natural peanut butter
1 tablespoon toasted sesame seeds
(Or toast regular sesame seeds in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.)


Season chicken with teaspoon salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, chile powder, cumin, cinnamon and the remaining teaspoon salt to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and almond (or peanut) butter; stir to combine. Bring to a simmer. Reduce heat to medium-low, return the chicken (and any accumulated juice) to the pan and turn to coat with the sauce. Simmer until the chicken is cooked through, about 5 minutes more. Serve sprinkled with sesame seeds.

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Fettuccine Pasta with Chicken and Hatch Green Chile

Fettuccine Pasta with Chicken and Hatch Green Chile

This excellent Fettuccine Pasta recipe combines Chicken and
Hatch Green Chile mixed with a wonderful and slightly spicy cream sauce.

Fettuccine Pasta
8 onces Hatch Green Chile
1/8 pound unsalted butter
1 cup half and half
1 cup spinach packed
1 tablespoon canola oil
1 boneless skinless chicken breast half. Cubed and sauteed
1/4 teaspoon Chimayo chile powder or chile powder of your choice medium heat
1/2 cup grated Parmesan cheese
Cotija cheese crumbled, for garnish.

In a saucepan, melt butter. Add half and half and heat through. Add spinach, Chile powder and Parmesan cheese. Cook on low until spinach is wilted. Now add the Green Chile. Season with salt and pepper. Turn off burner, cover, keeping warm. Heat a skillet over medium high heat and then add olive oil. Add cubed chicken breast and cook until no longer pink inside. Don’t over cook. Add this to the cream mixture. In a large saucepan, bring 3 quarts of water to a boil. Add salt and pasta. Cook pasta according to package instructions.  When pasta is cooked through, drain, reserving 1/4 cup pasta water. Add pasta to Cream mixture. Turn burner on low, if it needs to be warmed up. Add a little bit of the pasta water to add starch and creaminess.  Divide between two plates, serve immediately and top with crumbled Cotija cheese for garnish if you’d like.

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