Chicken breasts are finished in a deeply flavored red mole made with ancho chiles, tomato, almonds, sesame seeds, golden raisins, banana, and warm spices. The sauce is savory and gently fruity, with layers of chile flavor rather than overwhelming heat.
Serves: 6 | Prep Time: 30 minutes | Cook Time: 45 minutes | Total Time: 1 hour 15 minutes
Why You’ll Love This Recipe
Ancho chiles give the sauce rich color and mild, earthy flavor.
Almonds, sesame seeds, and salt-free bread create body without cream.
Golden raisins and banana provide restrained natural sweetness.
The finished sauce delivers layers of flavor without relying on added salt.
The mole can be prepared ahead for easier servingIngredients
For the Red Mole Sauce
3 dried ancho chiles
4 tablespoons sesame seeds
⅓ cup sliced or slivered unsalted almonds
2 tablespoons olive oil, divided
1 small yellow onion, chopped
3 garlic cloves, chopped
1 jalapeño or serrano pepper, seeded and chopped
2 medium plum tomatoes, cored and chopped
¼ cup golden raisins
½ small ripe banana, sliced
1 slice salt-free bread, torn into pieces
1 teaspoon dried oregano
¼ teaspoon ground cumin
⅛ teaspoon ground cloves
½ teaspoon freshly ground black pepper
2 cups salt-free chicken broth, divided, plus more as needed
1 tablespoon fresh lime juice, plus more to taste
For the Chicken
2 pounds boneless, skinless chicken breasts
1 tablespoon olive oil
½ teaspoon freshly ground black pepper
Chopped fresh cilantro, optional
Lime wedges, optional
Instructions
1. Prepare the Ancho Chiles
Remove the stems and seeds from the ancho chiles and tear them into large pieces. Toast them in a dry skillet over medium heat for 20–30 seconds per side, just until fragrant.
Transfer the chiles to a heatproof bowl, cover with very hot water, and soak for 20 minutes. Drain and discard the soaking water.
2. Toast the Seeds and Almonds
Toast the sesame seeds in the dry skillet over medium-low heat for 2–3 minutes, stirring frequently. Transfer them to a bowl and reserve 2 tablespoons for serving.
Toast the almonds in the same skillet for 3–4 minutes, until lightly golden.
3. Build the Mole Base
Heat 1 tablespoon olive oil in a large, deep skillet over medium heat. Add the onion and cook for 5–6 minutes, until softened. Add the garlic and jalapeño or serrano and cook for 1 minute.
Add the tomatoes, raisins, banana, bread, oregano, cumin, cloves, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the tomatoes begin to break down.
Add the drained chiles, almonds, remaining sesame seeds, and 1½ cups chicken broth. Bring to a gentle simmer and cook uncovered for 10 minutes.
4. Blend and Finish the Mole
Carefully transfer the mixture to a blender. Blend until smooth, adding the remaining broth as needed to create a thick but pourable sauce.
Wipe out the skillet and heat the remaining tablespoon of olive oil over medium-low heat. Carefully add the mole and cook for 10–12 minutes, stirring frequently, until slightly darker and thickened. Stir in the lime juice and add more broth if the sauce becomes too thick. Reduce the heat to low.
5. Prepare the Chicken
Slice each chicken breast horizontally into two thinner cutlets. Lightly pound any thicker portions to create an even thickness. Pat the chicken dry and season both sides with black pepper.
6. Brown and Finish the Chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches if needed, brown the chicken for 2–3 minutes per side. It does not need to be cooked through.
Transfer the chicken to the mole sauce and turn to coat. Cover and cook gently over low heat for 5–8 minutes, until the thickest part of each cutlet reaches 165°F. Remove from the heat and let stand for 5 minutes.
7. Serve
Spoon the mole onto each plate and arrange the chicken over it. Top with the reserved sesame seeds and optional cilantro. Serve with lime wedges, if desired.
Cook’s Notes
Toast the ancho chiles only until fragrant; blackened chiles can make the mole bitter.
Jalapeños and serranos vary in heat. Remove the seeds and pale ribs for a milder sauce.
When blending the hot mixture, vent the blender lid and cover the opening loosely with a folded kitchen towel.
The finished mole should coat the chicken while remaining easy to spoon. Thin it with additional broth as needed.
Make Ahead
Prepare the mole sauce up to 3 days in advance and refrigerate it in an airtight container. Reheat gently, adding a little broth as needed, before cooking and finishing the chicken.
Storage
Refrigerate leftover chicken and mole together in an airtight container for up to four days. Reheat gently in a covered skillet. The mole sauce can also be frozen separately for up to three months.
Complete the Meal
Serve with Basic Brown Rice, Grilled Corn in the Husk , and Black Bean, Mango & Citrus Herb Salad.