Easy Chicken Mole

I mentioned in my last Foodie in Miami post that mole is difficult to make, with a long list of ingredients, so when I made it recently, I just used mole out of a jar (Dona Maria.) That is true, but I did find a relatively easy Mole Recipe that is quite delicious, only takes half an hour and doesn’t have a crazy amount of ingredients. If you eliminate the pickled cabbage and poblano topping, it makes it even easier, but the slaw adds a freshness, crunch and color that elevates this dish. This recipe comes from Oprah magazine, which has surprisingly good recipes. Enjoy!

Easy Chicken Mole

Recipe by Oprah MagazineCourse: MainCuisine: MexicanDifficulty: Easy


Prep time


Cooking time


Total time




  • 2 Tbsp. canola oil

  • 1/2 cup finely chopped white onion

  • 2 garlic cloves

  • 1 1/2 Tbsp. ancho chili powder

  • 2 tsp. ground cumin

  • 1/2 tsp. ground cinnamon

  • 1 (14 1/2 ounce) can diced tomatoes

  • 1/2 cup chicken broth

  • 1/4 cup bittersweet chocolate chips

  • 2 tsp. kosher salt, divided

  • 1 pund (about 4) chicken breast cutlets

  • 3 Tbsp. distilled white vinegar

  • 1 1/2 tsp. sugar

  • 1 medium poblano, thinly sliced

  • 1/2 head green cabbage, cored and thinly sliced

  • 16 corn tortillas, warmed in a skillet

  • 2 Tbsp. toasted sesame seeds

  • 1/2 cup lightly packed cilantro leaves


  • In a skillet, heat oil over medium-high heat. Add onion, garlic, chili powder, cumin and cinnamon and cook, stirring, 2 minutes.
  • Add tomatoes, broth, chocolate chips and 1 1/2 tsp. salt. Simmer.
  • Add chicken to pan; reduce heat and cook, flipping chicken halfway through, 15 minutes.
  • Meanwhile, in a bowl, whisk vinegar, 2 Tbsp. water, sugar and 1/2 tsp salt. Add poblano, cabbage and cilantro. Toss, then set aside.
  • Transfer chicken to a cutting board. Return skillet with sauce to medium heat. Cook until thickened, about 5 minutes. Meanwhile, chop chicken.
  • Return chicken to skillet and season with salt to taste. For each taco, spoon chicken into 2 stacked tortillas, sprinkle with sesame seeds and top with poblano mixture. Serve.


  • I like to serve this with yellow rice and refried beans.

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Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

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