Roasted Chicken in Peanut Mole

By Fruits & Veggies - More Matters
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  • Prep Time: 2 hours 15 minutes

Main Dishes

Serves: 6
Cups of Fruits & Vegetables per Serving: 1 1/2
Think Variety; Think Color: Red, White


3 cloves roasted garlic, chopped                                    
11 guajilo chilies, toasted, stemmed and seeded            
2 arbol chilies, toasted, stemmed and seeded          
3 Chipotle chilies, toasted, stemmed and seeded      
3 tomatoes, chopped        
1 1/2 cups peanuts, roasted    
1/2 teaspoon Mexican oregano    
1 stick Mexican cinnamon or 1/2 teaspoon ground
1/2 teaspoon cumin, toasted and ground    
2 cloves    
3 cups canned chicken stock (low sodium) or as needed*
1/2 cup yellow onion, diced    
1 tablespoon thyme, chopped    
2 tablespoons cilantro, chopped                                     
1/2 teaspoon salt (or to taste)*
1/3 teaspoon black pepper (or to taste)*
1 teaspoon lime, juice                                            
6 chicken breasts, 6 oz each (2 1/4 pounds)                        
2 tablespoons olive oil                                                        
3 cups brown rice, cooked    
6 cups fire roasted vegetables       


To Make the mole* sauce:

Soak the toasted guajillos, toasted arbols, and the toasted chipotle peppers in warm water for about 15 minutes. 

Drain the chilies and pull stems and seeds out.

In a food processor or a blender add the chilies, tomatoes, peanuts, garlic, onion, herbs and spices and begin to blend. 

Slowly add the chicken stock until the mixture is smooth and to desired consistency.

Season to taste.

In a sauce pan over low heat, add 1/2 Tablespoon of olive oil. 

Add the mole sauce, bring it to a simmer and cook for about 30 to 40 minutes.

Season with lime juice, salt and pepper as needed.

Season chicken with salt and pepper, and sear both sides in olive oil in a sauté pan over medium heat. 

Coat the chicken with the mole sauce and roast it for about 15 minutes to an internal temperature of 165¢ªF.

Allow the chicken to rest before slicing it.

Serving suggestions: Serve Mole over cooked brown rice and fire roasted vegetables.

* Mole is a generic name for “sauce” used in Mexican cuisine. Spicy and rich, moles are a smooth, cooked puree of onions, garlic, nuts, and several varieties of chilies. Contrary to popular belief, moles do not always contain chocolate.

* Nutrition information does not include amounts “to taste” or “as needed”. 

Each serving provides: An excellent source of vitamin A, vitamin C, folate, magnesium, potassium, fiber and a good source of calcium.  

Nutritional Information

  • Calories:    684
  • Carbohydrates:    55g
  • Total Fat:    27.4g
  • Cholesterol:    102mg
  • Saturated Fat:   4.3g
  • Dietary Fiber:    10g
  • % of Calories from Fat:    36%
  • Sodium:    535 mg
  • Protein:    57g
  • Recipe Credit
  • This recipe was developed by The Culinary Institute of America as an industry service for Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods



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