Chicken Mole Recipe

How to Make Chicken Mole?


Serve: 8


  • 16 chicken drumsticks

  • plain flour, for dusting

  • cooking oil spray

  • 4 garlic cloves, finely chopped

  • 2 large onions, finely chopped

  • 2 teaspoons Mexican chili powder

  • 2 teaspoons ground cumin

  • 4 teaspoons cocoa powder

  • salt and pepper

  • 1/2 cup / 120 ml / 4 fl oz water

  • 2x 440 g / 14 oz cans tomatoes, roughly chopped

  • 3 1/2 cups / 880 ml / 28 fl oz tomato puree

  • 2 cups (500 ml / 16 fl oz) chicken stock

  • toasted almonds and chopped parsley, to garnish


  1. Use a sharp knife to remove and discard the chicken skin. Use paper towels to wipe the chicken. Then dust the chicken with flour lightly.

  2. Spray a large, deep, non-stick pan with the oil. Cook the chicken , by batches, for approximately 8-10 minutes over the high heat. Make sure the chicken turns golden brown. Remove from the pan.

  3. In an empty pan, add in the garlic, onion, chili powder, cumin, cocoa, salt and pepper to taste, and water. Cook for approximately 4-5 minutes. Make sure they are softened.

  4. Stir in the tomato, tomato puree and chicken stock to the pan. Bring the mixture to a boil.

  5. Add in the chicken drumsticks. Cover with the lid and simmer for 1 hour. Make sure the chicken is tender. Uncover and simmer for approximately 4-5 minutes, until the mixture thickens.

  6. Garnish with the almonds and parsley and serve immediately.

Nutrition per serving:

  • 215 kcalories, protein 22 g, fat 6 g, carbohydrate 9 g, dietary fiber 4 g, cholesterol 90 mg

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