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Chicken and Vegetables with Mole Sauce

Ready In: 1 hour 5 minutes
Serves: 6
Dairy-freeGluten-freeLow Added Sugar
A lot faster than a traditional mole and just as good!

What you'll need

Measuring cups
Measuring spoons
Cutting board
Sharp knife
2 Large skillets
Spatula or spoon
Large saucepan
Blender container
Medium saucepan


Serves 6
6 pieces Chicken Legs skinless
6 pieces Chicken Thighs skinless
3 pieces Ancho Chili Pepper dried, seeded and torn into pieces
2 1/4 cups Chicken Broth low-sodium
1 piece Onion medium, peeled and chopped
1 1/2 cups Tomatillos husks removed, washed, and diced
2 teaspoons Ground Cumin
1/4 teaspoon Salt
2 pieces Nopales (cactus Leaves) fresh, cleaned and chopped
3/4 pound Green Beans fresh, trimmed


1.Place chicken in a large skillet sprayed with nonstick cooking spray. Cook over medium heat for about 10 to 15 minutes per side or until cooked through.
2.While chicken is cooking, prepare mole sauce. Toast ancho chilies in a large skillet over medium-high heat for 1 minute, stirring constantly. Add broth to skillet and set aside.
3.Spray a large saucepan with nonstick cooking spray. Add onion; cook and stir over medium-high heat for 5 minutes. Add chili and broth mixture, tomatillos, cumin, and salt; bring to a boil, then reduce heat and simmer for 10 minutes. Let cool slightly and transfer to a blender container.
4.Puree until smooth and pour over chicken; cook for 5 minutes more.
5.In a medium saucepan, begin to boil 4 cups of water.
6.Cook cactus and green beans in boiling water for about 5 minutes; drain. Serve chicken and sauce over cooked vegetables.

Nutrition Facts

Serving Size 1

Serving Per Container 6

Amount Per Serving
Calories 239
% Daily Value*
Total Fat 8 g10%
Saturated Fat 2 g10%
Sodium 388 mg17%
Total Carbohydrate 11 g4%
Dietary Fiber 4 g14%
Protein 31 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: