White Chocolate Chicken Mole with Poblano Strips - Kraft Recipes Top
Comida Kraft
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White Chocolate Chicken Mole with Poblano Strips

Prep Time
Total Time

Make 8 servings, 3/4 cup each.

Classic chicken mole gets an unexpected twist with white chocolate and poblano chiles.

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What You Need

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Make It

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  • Blend water, 1/2 cup almonds, peanuts, serrano chiles, 1 poblano chile, onions and garlic in blender until smooth. Cut remaining poblano into strips.
  • Cook chicken, in batches, in large nonstick skillet on medium heat 3 min. or until evenly browned, stirring occasionally. Return all chicken to skillet. Stir in poblano strips; cook and stir 1 min. Add sauce; simmer 15 min. on low heat, stirring constantly and adding chocolate for the last 3 min.
  • Sprinkle with remaining almonds.

Special Equipment Needed

Size Wise

Enjoy your favorite foods while keeping portion size in mind.


For best results, puree toasted nuts while still warm.

Make Ahead

Prepare mole sauce as directed. Refrigerate up to 3 days before using as directed.

Special Extra

Add 1 cinnamon stick and 2 whole cloves to mole sauce when adding to the chicken in skillet; cook as directed. Remove spices before serving.


  • Make 8 servings, 3/4 cup each.

Nutritional Information

Serving Size Make 8 servings, 3/4 cup each.
Calories 270
Total fat 14g
Saturated fat 3g
Cholesterol 65mg
Sodium 140mg
Carbohydrate 9g
Dietary fiber 2g
Sugars 6g
Protein 29g
% Daily Value
Vitamin A 0 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 10 %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.

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