Chicken Mole

From Taste and Savor Life, by Chef Nancy Waldeck

Chicken Mole with Yellow Brown Rice

Each February I have fun teaching a classes on chocolate and wine pairing. Not

just sweet - mostly savory recipes before ending with a luscious chocolate

dessert. Moles from Mexico are a super fit for the evening, as many have

unsweetened or bittersweet chocolate in the sauce.

I accompany this easy chicken dish with yellow rice. But this yellow rice has a

secret. Unlike the salt and preservative laden bags of yellow rice mix you buy in

the store, it’s made with better-for-you brown rice. If you’re serving it up to folks

that say they don't like brown rice – see if they can tell the difference.

3 TB Olive Oil

8 Chicken Thighs, boneless, skinless and seasoned with salt and pepper

2 Cups Prepared Salsa

1 Cup Chicken Stock

2 Roasted Red Peppers, chopped

6 Sun Dried Tomatoes

4 TB Golden Raisins

4 TB Natural Peanut Butter

1 Corn Tortilla, torn into pieces

1 tsp Cumin

½ tsp Cinnamon

½ tsp Ground Cloves

1 tsp Sea Salt

½ tsp Freshly Ground Black Pepper

2 oz Bittersweet Chocolate (at least 70%), broken into pieces

3 TB Toasted Sesame Seeds

Yellow (Brown) Rice

Step One

Heat oil in large sauté pan and cook chicken until browned. Remove to a plate.

Step Two

In blender purée salsa, stock, peppers, tomatoes, raisins, peanut butter, tortilla,

spices, salt and pepper.

Step Three

Place sauce into pan used for cooking chicken. Heat until warm. Add chocolate,

stirring until melted. Place chicken into sauce and slide into a 350F oven until

cooked through about 30 - 45 minutes.

Step Four

Serve chicken on top of yellow rice. Sprinkle with sesame seeds.

Yellow (Brown) Rice

1 tsp Turmeric

¼ tsp Cumin

¼ tsp Black Pepper

Pinch Cinnamon

1 TB Olive Oil

2 Cups Long Grain Brown Rice

4 Cups Water

½ tsp Sea Salt

In medium saucepan sauté and stir turmeric, cumin, pepper and cinnamon in oil

over low heat until fragrant or about 1 minute. Add rice, water, and salt. Stir, bring

to boil and cover. Reduce heat to low. Cook covered for about 40 minutes

(without stirring until water is absorbed and rice is tender).


Legend has it that Mole, (Moe-lay) is an ancient name for the word “mix”. Today

the word can mean a sauce from anywhere. Moles from Mexico typically contain

chocolate, spices, nuts and seeds. Sesame seeds from Mexico? Oh yes! Many of

their traditional moles incorporate them in the sauce as well as for a garnish.


This is an easy recipe to make vegetarian. Substitute Veggie Broth for the

chicken, and in step one, use sliced Baby Bella Mushrooms for the chicken.


Las Rocas Garnacha


About $13.00

Luscious bright fruit and medium acidity are hallmarks of this food friendly red wine.

You’ll enjoy the flavors of dark cherry and blackberries with a little spice - very typical

of a Spanish Garnacha - the same grape used in France to make the delicious wines

of the Rhone, where its called Grenache.

Book available on

Heather Sinyard