Chicken in Mexican mole sauce

The combination of chicken and mole sauce, which is made of chocolate, may sound unusual, but this traditional Mexican dish explodes with flavour. Add more hot sauce if you like it spicy.

Preparation Time: 10 minutes

Cooking Time: 28 minutes



Olive oil

1 Tbsp (15 mL)

Raw diced chicken breast (about 375g)

2 cups (500 mL)

Cloves garlic, minced


Onion, diced

1 cup (250 mL)

Green pepper, diced

1 cup (250 mL) 

Can of no added salt diced tomatoes

28 oz (796 mL)

Hot sauce 

2 dashes (or more if you like spice)

Cocoa powder

1 Tbsp (15 mL)

Slivered almonds

2 Tbsp (25 mL)


1/2 tsp (2 mL)


1/2 tsp (2 mL)

Ground cloves

1/4 tsp (1 mL)

Orange juice

1/3 cup (75 mL)

Orange zest

2 Tbsp (25 mL)


1/4 tsp (1 mL)


1 tsp (5 mL)


  1. In a large fry pan or wok, heat oil over medium high heat. Add chicken and cook for 8 minutes or until no longer pink.
  2. Add onions, garlic and green pepper and cook for 5 minutes.
  3. Add tomatoes, hot sauce, cocoa powder, almonds, cumin, cinnamon, cloves, orange juice, orange zest, salt and pepper. Cook for 10 to 15 minutes, stirring occasionally.
  4. Serve with whole-grain brown rice.

© – Reproduced with permission of the Heart and Stroke Foundation of Canada, 2007.

Nutrition Information per serving (1 cup/250 mL): 

Calories: 226 kcal

Protein: 22 g

Fat: 7 g

Fibre: 4 g

Sodium: 217 mg

Cholesterol: 48 mg

Carbohydrate: 20 g

Potassium: 889 mg


Last Update – August 8, 2017

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