Chicken Mole

Mole is a rich, spicy Mexican sauce made with tomatoes, chiles, and chocolate.

Sun Oven Chicken Mole


4 pounds boneless, skinless chicken thighs, trimmed of excess fat

kosher salt to taste

1 can (28-ounces) whole tomatoes, with their juices

1 onion, chopped

2 dried ancho chiles, stemmed

1 large chipotle chile in adobo sauce

1/2 cup sliced almonds, toasted

1/4 cup raisins

3 ounces bittersweet chocolate, finely chopped

3 cloves garlic

3 tablespoons olive oil

3/4 teaspoon ground cumin

1/2 teaspoon ground cinnamon

Fresh cilantro leaves for serving (optional)


Place the chicken thighs in a large pot and season with salt. Use a blender to puree the tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth. Pour the tomato mixture over the chicken. Cover and cook in the Sun Oven until the chicken is tender, 1 1/2 to 2 hours. Serve with corn tortillas or over rice and top with cilantro.

Makes 6 to 8 servings.

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