Chicken Mole Chili Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions and garlic, and cook until softened.
• STEP 2.Add chicken pieces to the pot and cook until browned on all sides.
• STEP 3.Stir in the mole sauce, diced tomatoes, chicken broth, chili powder, cumin, and cocoa powder.
• STEP 4.Bring the mixture to a boil, then reduce heat and simmer for about 30 minutes, or until the chicken is cooked through and tender.
• STEP 5.Serve the chicken mole chili hot, garnished with chopped cilantro and a squeeze of lime juice.
• STEP 6.Cooking Tips: For a thicker chili, you can add a cornstarch slurry (cornstarch mixed with water) to the pot and simmer for a few more minutes until thickened. This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• STEP 7.Storage and Serving: This chicken mole chili is delicious on its own, but you can also serve it with rice, tortilla chips, or warm cornbread for a complete meal. Leftovers can be enjoyed for lunch the next day or frozen for future meals.

Cooking Tips

• For a thicker chili, you can add a cornstarch slurry (cornstarch mixed with water) to the pot and simmer for a few more minutes until thickened.
• This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Storage and Serving

• This chicken mole chili is delicious on its own, but you can also serve it with rice, tortilla chips, or warm cornbread for a complete meal.
• Leftovers can be enjoyed for lunch the next day or frozen for future meals.