Chicken Mole

Chicken Mole… Pronounced: Chicken Mole–>A!!!  I made this recipe about a year ago for the first time… I liked it, but wasn’t in love with it until now!  After a few minor changes it turned out scrumptiously delicious!  IF I was a white potato eatin’ girl, this dish would be SO GOOD on some garlic mashed potatoes…but I’m not a white potato eatin’ girl anymore.  I really wish I had thought to pick up some cauliflower at the grocery store today… My Paleo Cauliflower Mash would be divine with this.  For the sake of not wanting to go back to the store, I’m going to roast up some veggies in the oven and call it a day.  Totally boring, I know.  I should’ve thought this out better.


Yields: 2 Servings

  • 1 lb organic chicken (breast, thighs, legs…whatev!), skinless/bone-in, washed and pat dry (You could definitely use another pound of chicken…this recipe makes enough sauce for a small Chinese army.)
  • 2 tbsp fat (I use equal parts of butter and olive oil)
  • 3 garlic cloves, minced
  • 1/2 yellow onion, diced
  • 1 red bell pepper, diced
  • 2 tbsp chili powder
  • 1/2 tbsp cayenne
  • 2 tsp cumin
  • 2 tsp cinnamon
  • 1 (15oz) can organic diced tomatoes, drained of liquid
  • 1 (15oz) can organic tomato sauce
  • 2 heaping tbsp almond butter
  • 1 cup chicken stock or water
  • 2 tbsp honey
  • 2-3 tbsp unsweetened cocoa
  • salt and pepper to taste
  1. In a Dutch oven on medium-high heat, add the fat to the pan.  Season the chicken on both sides with salt and pepper.  Add the chicken to the pot, what would be skin-side-down, and brown for about 4-5 minutes.
  2. Take the chicken out of Dutch oven (IT IS NOT COOKED THROUGH) and place it on a plate for a few minutes.
  3. Add the garlic, onion, and bell pepper to the Dutch oven and saute until translucent.
  4. Add the rest of the ingredients to the pot.  Stir well and TASTE the sauce at this point.  Adjust seasonings if need be.
  5. Add the chicken back to the sauce and continue cooking on medium heat for 25-30 minutes OR until the chicken is completely cooked through (165 degrees) OR cook on low heat for an hour and let the chicken slowly cook.  (This is what I did.  It was so moist…the meat fell off the bone!)
  6. EAT!









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