Mole is a rich, flavorful Mexican sauce, but traditional recipes can be high in fat and sugar. This lighter version keeps the authentic taste while using healthier ingredients and less oil.
Ingredients (Servings: 3-4)
For the Mole Sauce:
- 2 dried guajillo chilies (stemmed and seeded)
- 1 dried ancho chili (stemmed and seeded)
- 1 small tomato (chopped)
- 1/4 onion (chopped)
- 1 garlic clove
- 1 tbsp unsweetened cocoa powder (instead of chocolate)
- 1 tbsp almond butter (instead of peanut butter)
- 1/2 tsp ground cinnamon
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 cup low-sodium chicken broth
- 1 tsp olive oil
- Salt & pepper to taste
For the Chicken:
- 2 boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
Instructions:
- Cook the Chicken:
- In a pot, bring the chicken broth to a boil. Add the chicken breasts and simmer for 15–20 minutes until fully cooked.
- Remove the chicken, shred it, and set aside. Save 1 cup of the broth for the mole sauce.
- Prepare the Chilies:
- In a dry pan, toast the guajillo and ancho chilies for about 30 seconds per side.
- Soak them in hot water for 10 minutes to soften.
- Make the Mole Sauce:
- In the same pan, heat 1 tsp olive oil and sauté the onion, garlic, and tomato until soft.
- Blend the softened chilies, sautéed ingredients, cocoa powder, almond butter, cinnamon, cumin, oregano, and 1 cup of chicken broth until smooth.
- Pour the mixture back into the pan and simmer for 10 minutes, stirring occasionally. Add salt and pepper to taste.
- Combine & Serve:
- Add the shredded chicken to the mole sauce and let it simmer for a few minutes to absorb the flavors.
- Serve with warm corn tortillas or a side of brown rice.
This healthier mole keeps the depth of traditional flavors while reducing fat and sugar content.
