Low Sodium Traditional Chicken Mole

Discover the rich, complex flavors of **Low Sodium Traditional Chicken Mole**, a heart-healthy twist on a beloved Mexican classic. This recipe masterfully balances the earthy, smoky notes of guajillo and ancho chilies with the slight bitterness of dark chocolate and the subtle sweetness of roasted tomatoes. The sauce, thickened with a torn corn tortilla and infused with unsweetened cocoa powder, natural peanut butter, and warming spices like cinnamon and cumin, delivers bold, authentic flavor without the need for added salt. Tender, seared chicken thighs are simmered to perfection in this velvety mole sauce, ensuring a dish that’s both comforting and deeply satisfying. Serve this low-sodium masterpiece over fluffy rice and garnish with fresh cilantro for a wholesome, nutrient-rich meal that’s perfect for any occasion.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:100 mins

Total Time:120 mins

Servings: 4

Ingredients

• 6 pieces Boneless, skinless chicken thighs
• 2 tablespoons Olive oil
• 1 medium White onion, diced
• 4 pieces Garlic cloves, minced
• 4 pieces Dried guajillo chilies, stemmed and seeded
• 2 pieces Dried ancho chilies, stemmed and seeded
• 3 pieces Roma tomatoes, roasted
• 4 cups No-salt-added chicken stock
• 2 tablespoons Unsweetened cocoa powder
• 2 tablespoons Natural peanut butter (unsalted)
• 0.5 teaspoons Ground cinnamon
• 1 teaspoons Ground cumin
• 1 teaspoons Ground coriander
• 1 piece Bay leaf
• 1 piece Corn tortilla, torn into small pieces
• 2 ounces Dark chocolate (85% cacao, unsalted), finely chopped
• 2 tablespoons Fresh cilantro, chopped (for garnish)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken thighs and sear on both sides until lightly browned. Remove from the skillet and set aside.

Step 2

Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the diced onion and minced garlic until fragrant and translucent, about 4-5 minutes.

Step 3

Toast the guajillo and ancho chilies in the same skillet for 1-2 minutes until fragrant, being careful not to burn them.

Step 4

In a blender, combine the toasted chilies, roasted tomatoes, onion, garlic, torn corn tortilla, and 2 cups of chicken stock. Blend until smooth.

Step 5

Pour the blended sauce back into the skillet and add the cocoa powder, peanut butter, ground cinnamon, ground cumin, ground coriander, bay leaf, and the remaining 2 cups of chicken stock. Stir to combine.

Step 6

Return the seared chicken thighs to the skillet. Cover and let simmer over low heat for 1 hour, stirring occasionally to prevent sticking. Adjust consistency with additional chicken stock if needed.

Step 7

Once the chicken is tender, remove the bay leaf and stir in the chopped dark chocolate until melted and fully incorporated.

Step 8

Taste the mole and adjust seasonings if necessary, keeping it low sodium by relying on spices and natural flavors.

Step 9

Serve the chicken mole over steamed white or brown rice, and garnish with freshly chopped cilantro.

Step 10

Enjoy your authentic low-sodium chicken mole!

Nutrition Facts

Serving size	(2244.9g)

Amount per serving	% Daily Value*
Calories	2499.5

Total Fat 142.7g	0%
Saturated Fat 40.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 750mg	0%
Sodium 670.5mg	0%
Total Carbohydrate 128.0g	0%
Dietary Fiber 36.9g	0%
Total Sugars 40.7g
Protein 188.2g	0%

Vitamin D 42IU	0%
Calcium 409.3mg	0%
Iron 22.0mg	0%
Potassium 4445.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.4%

Protein: 29.5%

Carbs: 20.1%