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Home » Food » Chicken » Mexican Mole My Way

By Sarah Fragoso • Leave a Comment • Last Updated December 21, 2018 • Originally Posted February 27, 2011

Mexican Mole My Way

The word “mole” translated means a sauce or concoction.  Depending on the region, family tradition, or choice of ingredients, mole can be made a million different ways. When I think of mole I think of interesting ingredients that when blended together somehow turn into a beautiful marriage of flavors.  I also think of hours spent in the kitchen, a list of ingredients longer than my arm, and I start to feel afraid as I realize that I could never do true justice to the amazing traditional moles I have been honored to eat over the years.

Well, today I put my reservations aside and decided to go for it and make a mole my way (fast, easy, and with not too many ingredients!!) and start a new tradition with my kids who love to help me but wouldn’t last the hours and hours typically spent in the kitchen making a traditional mole.  The outcome was well worth blogging about and I hope that you and your family enjoy making and eating this yummy sauce as much as we!  Jaden was a huge help picking out the spices that we put into our sauce and I think I have another budding little paleo chef on my hands!

Mexican Mole My Way

1 red onion diced

6-8 garlic cloves, smashed with flat side of your knife blade

7 raw almonds, soaked in water for 30 minutes

2 tablespoons coconut oil

1 14.5 oz can diced tomatoes

The juice from 1 orange

1 cup chicken broth

2 tablespoons unsweetened cocoa powder

1 tablespoon ground cumin

¼ teaspoon ground nutmeg

2 tablespoons dried oregano

A big pinch of saffron threads

A small pinch of ground cloves

1 teaspoon smoked paprika

¼ teaspoon cayenne pepper

1 tablespoon raw organic honey (optional)

2 pounds boneless skinless chicken breasts or thighs, diced into bite size chunks

In a soup pot, saute the onion and garlic in coconut oil for 5-7 or until the onions start to caramelize.  Add the tomatoes, chicken broth and orange juice and bring to a simmer.   Add all the dry spices and the honey, mix well and simmer for 5 minutes.  Add the sauce to a blender or food processor along with the almonds and blend until smooth.  Add the chicken pieces to the pot, pour the mole sauce over and cook for 20 minutes.  We ate ours with shredded cabbage, avocado chunks, lime wedges and some hot sauce along with a side of kale sauteed in grass fed butter.  Serves 5.

Enjoy!!

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Annmarie Skin Care

About Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

Sausage N’ Cabbage "Noodles" with Fried Apples
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Comments

  1. Kelly says

    February 27, 2011 at 8:01 pm

    This looks fantastic! I have been following the blog for a while and just found your podcasts! Keep up the good work.

    Reply
  2. Tamra O'Halloran says

    February 27, 2011 at 8:24 pm

    Sarah thanks so much for you and your family experimenting and blogging. You help make my job as a coach so much easier when I get asked the question ” how do I eat this way”. Keep up the great work and thanks again.

    Reply
  3. Stacey says

    February 28, 2011 at 7:27 am

    This sounds like another winner! We were just talking about trying to make a paleo mole the other day – I am definitely going to try this one out. I like the sound of it – fast & easy, thank you!

    Reply
  4. Rachel says

    February 28, 2011 at 8:06 am

    Looks yummy! Did you cook the chicken in whole pieces or did you cut it into chunks before cooking? In your picture it looks like chunks =) Thanks!

    Reply
    • Sarah says

      February 28, 2011 at 8:51 am

      I diced them into bite size chunks! : )

      Reply
  5. Shirley @ Sweet Cheeks HQ says

    February 28, 2011 at 10:26 am

    Awesome. I love Mole, Can’t wait to try it!

    Reply
  6. LauraB says

    February 28, 2011 at 11:58 am

    I’ve got every ingredient in the pantry or in the freezer – excited to try this one. Currently, I’m enjoying my lunch: leftover Asian Beef stir fry inspired by your recent post (I subbed sliced grass fed top sirloin for the ground beef-a bit indulgent, but worth every penny – YUM!). Thanks for keeping things interesting around here! Ugh . . . back to work soon:( Monday, Monday . . . . .

    Reply
    • Sarah says

      February 28, 2011 at 12:20 pm

      I know Laura, how can it be Monday again already?? Sounds great with the top sirloin, at least you have yummy leftovers to start the week off! : )

      Reply
  7. Jillian says

    February 28, 2011 at 6:03 pm

    I made this tonight, omitting the saffron and adding an extra can of fire roasted tomatoes and some chile flake. I served it with roasted cauliflower and quinoa, and it was absolutely delicious. Even my incredibly picky boyfriend loved it. I think this is going to be a new favorite. Thank you!

    Reply
    • Sarah says

      February 28, 2011 at 9:04 pm

      So glad it turned out Jillian, sounds great with the fire roasted tomatoes, yummy!!

      Reply
  8. Debbie S says

    February 28, 2011 at 7:57 pm

    So I too had all the ingredients in my cupboard/refer and I made this tonight. Outstanding!!! I poured a ladle of it over a huge bed of mixed greens and baby spinach along with avacado….so so good. thank you for all you do

    Reply
    • Sarah says

      February 28, 2011 at 9:03 pm

      Thank you Debbie!

      Reply
  9. Rob says

    February 28, 2011 at 9:33 pm

    That was great! My 10 year old went back for 3rds:) thanks

    Reply
    • Sarah says

      March 1, 2011 at 7:12 am

      Awesome Rob!

      Reply
  10. Heidi says

    March 1, 2011 at 3:48 pm

    I made this last night and it was great!!! Your website is very helpful in the process of feeding my family Paleo. I made this for my family and my parents, everyone loved it, and my dad showed up for lunch asking about the leftovers.

    Reply
    • Sarah says

      March 3, 2011 at 7:21 pm

      Awesome Heidi, so glad the site is helpful!

      Reply
  11. Freddy Edney says

    March 1, 2011 at 4:29 pm

    I just tried it. Tasted good while cooking it. Now I will follow up with what the family thinks….

    Freddy

    Reply
  12. July says

    March 1, 2011 at 7:12 pm

    Wow! I just finished shoving the last amazing bite into my Paleo mouth! I grew up on my Grandma’s mole and homemade tortillas. This not only did traditional mole justice but completely took it’s place in my opinion. Definitely your best recipe yet! Thank you for all you do. I have four kids myself and you help make paleo do-able.

    Reply
  13. Garrett says

    March 1, 2011 at 8:21 pm

    WoW!

    This recipe was simply amazing…

    -Garrett & Michelle

    Reply
  14. Angela W says

    March 2, 2011 at 6:55 pm

    I made this tonight, without the saffron. I did add some tumeric. Turned out SOOOOO tasty! Thanks for the recipe!!!

    Reply
    • Sarah says

      March 3, 2011 at 7:30 pm

      I like the idea of adding some tumeric, that’s what is so great about a mole, you can make it a million ways and tweak it every time to make new flavors.

      Reply
  15. Jenny says

    March 25, 2011 at 2:52 pm

    Can this be done without almonds?? And could I use lengemon or lime juice instead of orange?? I am allergic to orange

    Reply
    • Jenny says

      March 25, 2011 at 2:54 pm

      that should be lemon or lime juice?

      Reply
    • Sarah says

      March 25, 2011 at 3:51 pm

      HI Jenny, yes you can leave out the almonds and sub lemon or lime for the orange, it just might be a bit more bitter. : )

      Reply
    • Sarah says

      March 25, 2011 at 3:52 pm

      YOu could also use apple juice!

      Reply
  16. Chrissy says

    April 10, 2011 at 4:35 pm

    Mole is one of my favorite foods ever! I’m only 3 weeks into eating Paleo and was thrilled to find this recipe (and this whole site… thank you for sharing so much Sarah!!!) Not super spicy, though, I would up the cayenne and possibly add some red pepper flakes next time. There will definitely be a next time for this recipe! Thanks again Sarah!

    Reply
  17. Taylor says

    April 29, 2011 at 8:04 am

    I made this last night…it was excellent! For the sauce, I reduced the quantity to yield two servings, plus some extra to freeze. Reducing the quantity allowed me to use my mini prep Cuisinart, which is so easy! I omitted the saffron & chicken broth, and I used ground oregano & chives instead of onions (bc that’s what I had on hand). I browned chicken breasts on the stove, topped with the sauce and finished in the oven. I served this with slaw had fresh guac. Yum! Thanks so much for the recipe!

    Reply
  18. Jen says

    May 2, 2011 at 8:36 pm

    This was awesome! 🙂

    Reply
  19. Crystal T. says

    May 7, 2011 at 9:07 pm

    This was soooo good! We didn’t have the saffron or cayenne, so substituted jalapeno’s and chili powder. Still AMAZING!!

    Reply
  20. Sophie says

    November 16, 2011 at 1:16 pm

    I’ll be attempting this tonight with ground beef instead of chicken.

    Reply
  21. Nina says

    August 7, 2012 at 5:44 pm

    This was so delicious!

    Reply
  22. Farida says

    August 13, 2012 at 11:11 pm

    I made this for the second time today and it is divine! I love the balance of flavours and the silky smoothness of the sauce. Thanks Sarah! This is a keeper.

    Reply
  23. Jenn says

    October 20, 2012 at 11:47 am

    What about using almond butter instead of almonds? I have the all natural, nothing added almond butter that I’m trying to use up!

    Reply
  24. Mcszabo says

    August 11, 2013 at 8:18 pm

    Found this recipe last night on foodee.com and had to make it TODAY. Been searching ofr an easy mole that doesn’t take 47 types of chilis to make. I didn’t have all ingredients but like you said, beauty of mole is tweaking as you need/like.
    I didn’t have OJ so used lemon juice. Used tomato sauce instead of tomatoes. Forgot the almonds. No saffron. But it was great!
    Thanks!

    Reply

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Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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