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Chicken Mole Ole

This hearty dish of chicken thighs and sweet potatoes, which is flavored with chili, cinnamon and cocoa, in a rich, creamy sauce is a modern twist on a traditional Mexican mole. Skill Level: Intermediate

18 min Prep
30 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 256
Protein 19.2g
Total Carbohydrates 7.9g
Dietary Fiber 1.3g
Net Carbohydrates 6.6g
Sugar 2.1g
Total Fat 16.7g
Saturated Fat 5.2g
Trans Fat 0.1g
Cholesterol 116.0mg
Sodium 257.5mg
SmartPoints® 7.0


  • 8 bone-in chicken thighs
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup sweet potato, cut into 1-inch cubes
  • 1 1/2 cups reduced-sodium chicken broth or stock
  • 1 Tablespoon cocoa powder (unsweetened)
  • 1 Tablespoon chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup sour cream


  1. Coat the chicken with flour.
  2. Heat the oil in a skillet on medium-high heat. Add the chicken, then cook 5 to 6 minutes per side, or until browned.
  3. Remove the chicken from the skillet. Set aside. Repeat in batches if necessary.
  4. Stir the onion and sweet potato into the skillet. Cook and stir 3 minutes or until lightly browned.
  5. Add the chicken stock, cocoa, chili powder, cinnamon and salt. Bring to a boil.
  6. Return the chicken to the skillet. Reduce heat to low.
  7. Cover, and simmer 10 minutes, or until chicken is cooked through and potatoes are tender.
  8. Remove skillet from the heat. Stir in the sour cream.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: McCormick Spice Company