Oaxaca: Chicken mole coloradito

Gluten Free, Dairy Free, Spicy

2 Servings, 800 Calories/Serving

30 – 40 Minutes

Mole coloradito is a classic sauce for chicken, made a rich reddish color by several wonderful mild chiles, and velvety with melted Mexican chocolate. Traditional mole is very labor-intensive, reserved for special occasions. We save you time and trips to several grocery stores by sending our custom mole coloradito spice blend, so that you can get to Oaxaca and back on a weeknight.


  • ½ cup long-grain white rice
  • 1½ ounces Mexican chocolate (contains soy lecithin and shea and/or illipe nut butters)
  • Sun Basket mole coloradito blend (cumin - cinnamon - ground cloves - allspice - sesame seeds - sesame oil - fresh garlic - ancho chile powder - New Mexican dried chiles - dried oregano - canola olive oil blend)
  • 10 ounces chicken thigh pieces
  • 1 yellow onion
  • ½ cup diced tomatoes
  • 1 cup chicken stock
  • Fresh cilantro
  • 1 lime



Cook the rice

  • Using a strainer, rinse the rice.
In a small pot with a lid, combine the rice and 1 cup salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender, 16 to 18 minutes. Fluff with a fork, cover partially, and keep warm.
While the rice cooks, make the mole.


Make the mole

  • Coarsely chop the chocolate.
In a small frying pan over medium heat, toast the mole coloradito blend until fragrant, 1 to 2 minutes. Remove from the heat and add the chopped chocolate, stirring gently until melted and incorporated. Set aside.


Cook the chicken

  • Pat the chicken dry with a paper towel and season generously with salt and pepper.
  • Peel and thinly slice the onion.
In a medium pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook until lightly browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate.


Finish the stew

To the same pot used for the chicken, add the onion and cook, scraping up any browned bits from the bottom of the pan, until the onion is just softened, 3 to 5 minutes. Return the chicken to the pot with the mole, tomatoes, and as much chicken stock as you like (use half the stock for a thick sauce, all the stock for a thinner sauce).
Bring to a boil, reduce to a simmer, and cook until the chicken is cooked through, 5 to 7 minutes. Season to taste with salt and pepper. While the stew cooks, prepare the garnishes.


Prep the garnishes

  • Coarsely chop the cilantro.
  • Cut the lime into wedges.



Transfer the rice to individual plates. Top with the chicken and mole sauce, garnish with the cilantro, and serve with the lime wedges.

Nutrition per serving: Calories: 800, Protein: 37 g, Total Fat: 38 g, Monounsaturated Fat: 18 g, Polyunsaturated Fat: 9.5 g, Saturated Fat: 6.5 g, Cholesterol: 93 mg. Carbohydrates: 81 g, Fiber: 10 g, Added Sugar (Mexican Chocolate): 15 g, Sodium: 470 mg

Contains: soy, tree nuts

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