Pollo con mole (chicken in chocolate-chili sauce)

Arlie Wyatt
very easy
3.6 5
Chocolate makes you happy! This is exactly why cocoa is added to the Mexican national sauce. How good the chocolate flavor tastes with chicken is something you should try yourself.
60 mins
60 mins


Servings: 4
  • 1 big onion
  • 4 Garlic cloves
  • 7-10 Tbsp Aniseed
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Cinnamon
  • 7-10 Tbsp Sugar
  • 1 TEASPOON Tomato paste
  • 1 TABLESPOON Baking cocoa
  • 250 g strained tomatoes
  • 50 g crushed almonds
  • 1 red chilli pepper
  • 2 Limes
  • 250 g cherry tomatoes
  • 1/3 Pineapple (about 500 g each)
  • 1 Cucumber
  • 2-3 Spring onions
  • 10 Stem/s Coriander
  • 4 Chicken fillets (approx. 150 g each)


  1. 1

    For the mole, peel and finely dice the onion. Peel garlic and chop finely. Heat 2 tablespoons of oil in a saucepan. Sauté onion and garlic in it. Season with 1⁄4 tsp. aniseed and 1⁄2 tsp. salt, pepper and cinnamon. Add tomato paste, sweat briefly. Stir baking cocoa and 1⁄4 l water until smooth, pour on. Stir in strained tomatoes and almonds and bring to the boil. Simmer for about 20 minutes, stirring several times. Keep warm.

  2. 2

    For the vinaigrette, clean and wash the chillies and cut them into fine rings with seeds. Squeeze the limes. Mix juice, salt, pepper and 1⁄2 tsp. sugar. Fold in 4 tablespoons of oil and stir in the chillies.

  3. 3

    For the salad, wash and halve the cherry tomatoes. Peel and quarter the pineapple and cut out the stalk. Cut the flesh into very thin slices. Wash the cucumber, cut it in half crosswise and peel thin, long slices with a peeler. Clean and wash spring onions and cut them into rings. Wash the coriander, shake dry and pluck off the leaves. Mix the tomatoes, pineapple, cucumber, spring onions and coriander with the vinaigrette.

  4. 4

    In the meantime, wash the chicken fillets, dab dry and cut horizontally so that 2 escalopes are produced for each. Season with salt and pepper. Heat 3 tablespoons of oil bit by bit in a grill pan. Fry the meat for 3-4 minutes on each side in portions. Season the mole to taste again. Brush the meat with a little mole and serve with salad. Serve with the rest of the mole. Rice tastes good with it.

Nutrition Facts

550 kcal
19 g
32 g
42 g