Pumpkin Seed Chicken Mole
Transform dinner into a culinary masterpiece with this Pumpkin Seed Chicken Mole, a rich and flavorful twist on classic mole recipes! Tender chicken thighs are simmered in a luscious, homemade mole sauce made from toasted pumpkin seeds (pepitas), smoky ancho chilies, fresh tomatoes, and a hint of warm spices like cinnamon and cumin. A touch of unsweetened cocoa powder and brown sugar adds depth and balance, making this dish both savory and subtly sweet. The sauce's velvety texture pairs beautifully with the seared chicken, while a drizzle of lime juice adds a zesty finish. Perfect for impressing guests or elevating a weeknight dinner, this Mexican-inspired recipe serves beautifully with warm tortillas, fluffy rice, or a fresh side salad. Garnish with extra toasted pepitas and cilantro for texture and a burst of freshness!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 8 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium, diced white onion
- 4 minced garlic cloves
- 1 cup pumpkin seeds (pepitas)
- 2 whole dried ancho chilies
- 2 medium tomatoes
- 3 cups chicken broth
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground cumin
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lime juice
Directions
Step 1
Heat a large skillet over medium heat and add the pumpkin seeds. Toast them for 2-3 minutes, stirring frequently, until they are golden and fragrant. Remove from the skillet and set aside.
Step 2
In the same skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken thighs with salt and black pepper, then sear them for about 3-4 minutes per side until golden brown. Remove and set aside.
Step 3
Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the diced onion for 3 minutes until translucent, then add the minced garlic and cook for an additional minute.
Step 4
Prepare the dried ancho chilies by removing stems and seeds. Roughly chop the chilies and add them to the skillet with the onion and garlic. Cook for 2 minutes, stirring frequently.
Step 5
Add the tomatoes to the skillet and cook for 5 minutes until they soften and start to break down.
Step 6
Transfer the toasted pumpkin seeds, onion-garlic-chili mixture, and tomatoes to a blender. Add 2 cups of chicken broth, ground cinnamon, ground cumin, cocoa powder, and brown sugar. Blend until smooth.
Step 7
Return the mole sauce to the skillet and bring it to a gentle simmer. If it is too thick, add more chicken broth (up to 1 cup) until it reaches your desired consistency.
Step 8
Nestle the seared chicken thighs into the simmering mole sauce. Cover the skillet and cook for 20-25 minutes, or until the chicken is cooked through and tender.
Step 9
Stir in the lime juice, taste, and adjust the seasoning with additional salt or sugar as needed.
Step 10
Serve the Pumpkin Seed Chicken Mole hot, garnished with additional toasted pumpkin seeds and fresh cilantro, if desired. Pair with warm tortillas, rice, or a side of your choice.
Nutrition Facts
| Serving size | (2109.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2828.4 |
| Total Fat 172.9g | 0% |
| Saturated Fat 39.7g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 1000mg | 0% |
| Sodium 4788.6mg | 0% |
| Total Carbohydrate 79.9g | 0% |
| Dietary Fiber 20.3g | 0% |
| Total Sugars 22.3g | |
| Protein 255.0g | 0% |
| Vitamin D 56IU | 0% |
| Calcium 365.1mg | 0% |
| Iron 24.5mg | 0% |
| Potassium 4856.8mg | 0% |
Source of Calories