Chicken tenders in mole sauce

The addition of chocolate and cocoa in this Mexican inspired sauce adds a slight tang.

by Emily Richards PH Ec.
243 cal Serves 6
Prep time 0h 30m
Cook time 0h 15m
Total time 0h 45m
Chicken tenders in mole sauce on a bed of rice



  1. Step 1

    Place Guajillo chilies in a bowl and cover with boiling water. Let stand for 20 minutes or until softened.
  2. Step 2

    Meanwhile, in a small skillet toast sesame, cumin and coriander seeds, stirring over medium heat about 1 minute or until fragrant and light golden. Let cool. Finely grind in spice or coffee grinder.
  3. Step 3

    Drain Guajillo chilies and place in food processor, with onion and pulse until coarsely chopped. Add passata, chipotle, ground spices and cinnamon to food processor and puree until smooth.
  4. Step 4

    Sprinkle chicken with chili powder and oil; toss to coat.
  5. Step 5

    In a large nonstick skillet, over medium high heat; brown chicken. Remove to plate.
  6. Step 6

    Reduce heat to medium low and pour in sauce, broth and garlic. Bring to a simmer. Return chicken to sauce with chocolate and stir gently until chocolate melts. Simmer for about 10 minutes or until chicken is no longer pink inside. Sprinkle with cilantro before serving.

Nutritional information

Per serving (1 portion)

29 g
173 mg
620 mg
Total fat
9 g
Saturated fat
3 g
69 mg
12 g
3 g
6 g
Added sugars
2 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2016.