Quick Carrot-Chicken Mole - Kraft Recipes Top
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Quick Carrot-Chicken Mole

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Total Time

6 servings

Use our Quick Carrot-Chicken Mole recipe for a tasty take on a Latin American classic. Chocolate and peanut butter makes this chicken mole recipe unique.

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What You Need

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Make It

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  • Mix first 5 ingredients in medium bowl. Heat oil in large skillet on medium-high heat. Add chicken; cook 2 to 3 min. on each side or until browned on both sides. Add onions and garlic; cook 1 min. Add broth mixture; cook on medium heat 15 min., stirring frequently.
  • Meanwhile, cook carrots in boiling water 15 min. or until fork-tender. Drain.
  • Add carrots to mixture in skillet; simmer on low heat 5 min., stirring to coat carrots with sauce. Top with nuts and cilantro just before serving.

Special Equipment Needed

Make Ahead

Mole sauce can be made ahead and kept refrigerated in an airtight container up to 3 days until ready to use. This quick version of mole also tastes great with pork.

How to Cook Carrots Ahead

Bring about 8 cups water to boil. Add carrots; cook 15 min. or until fork-tender. Drain. If not used right away, place them in a bowl of ice water to stop the cooking process. Once cooled, drain.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 320
Total fat 14g
Saturated fat 4g
Cholesterol 65mg
Sodium 360mg
Carbohydrate 20g
Dietary fiber 6g
Sugars 12g
Protein 29g
% Daily Value
Vitamin A 350 %DV
Vitamin C 6 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from My husband is from Latin America and said this was the best mole sauce he'd ever had! My husband is from Latin America and said this was the best mole sauce he'd ever had! I followed the recipe exactly except that I used 1 1/2 Tbs of regular chili powder instead of the ancho (because I couldn't find it) and used about 8 boneless chicken thighs instead of breasts. Also, I let the sauce reduce for probably an extra 15 minutes or more, then served it over rice. It was super easy and awesome! (also, 2 oz of choc. chips = 1/4 cup of mini choc. chips)
Date published: 2013-03-16
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