Chicken Mole Olé

This hearty dish of chicken thighs and sweet potatoes, which is flavored with chili, cinnamon and cocoa, in a rich, creamy sauce is a modern twist on a traditional Mexican mole.

Serves: 8
10 mins Prep time 25 mins Cook time
10 mins Prep time
25 mins Cook time
  • Coat chicken with flour. Heat oil in large skillet on medium-high heat. Add chicken; cook 5 to 6 minutes per side or until browned. Remove chicken from skillet. Set aside

  • Stir onion and sweet potato into skillet; cook and stir 3 minutes or until lightly browned. Add chicken stock, cocoa, chili powder, cinnamon and salt. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through and potatoes are tender

  • Remove skillet from heat. Stir in sour cream. Serve over cooked rice, if desired

Nutrition information

(Amount per serving)

  • 269Calories: 269Cholesterol: 73mg
  • Sodium: 369mgProtein: 21g
  • Total Fat: 17gFiber: 1g
  • Carbohydrate: 8g