A Cooking Book
Mexico
Mexican

Chicken Mole Bowl

Tender chicken over rice with a quick cocoa-chile mole sauce, beans, and sesame.

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Prep

18 minutes

Cook

35 minutes

Level

Medium

Serves

4

Instructions

  1. 1

    Sear chicken until browned.

  2. 2

    Toast chile powder with tomato paste and cocoa.

  3. 3

    Add stock and simmer chicken in the sauce.

  4. 4

    Serve over rice with beans and sesame.

Tips

Use unsweetened cocoa for balance.

Simmer gently so the sauce thickens without scorching.

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Mexico
Mexican
53 minutes

Chicken Mole Bowl

Tender chicken over rice with a quick cocoa-chile mole sauce, beans, and sesame.

Ingredients
Chicken thighs
Ancho chile powder
Tomato paste
Cocoa powder
Chicken stock
Rice
Black beans

Hand-drawn steps

Sear chicken until browned.

Toast chile powder with tomato paste and cocoa.

Add stock and simmer chicken in the sauce.

Serve over rice with beans and sesame.

Tiny tips

Use unsweetened cocoa for balance.

Simmer gently so the sauce thickens without scorching.

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