Chestnut Street Inn Mole


Chestnut Street Inn Mole

In this recipe, the peanuts provide the distinctive flavor and texture that is necessary for the mole. It also helps to balance the flavor of the spicy chilies with the bittersweet chocolate.


Recipe courtesy of

Be sure to check out our blog and read Chef Monika's tips for cooking with peanuts!


  • 3 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 to 3 garlic cloves, minced
  • 1 1/2 pound boneless skinless chicken breasts
  • 1 pinch salt and pepper
  • 2 cups chicken broth
  • 3 tablespoons vegetable oil
  • 4 dried chili peppers
  • 1 can (14-ounce) diced tomatoes
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 4 tablespoons raisins
  • 4 tablespoons roasted and unsalted peanuts
  • 1 corn tortilla
  • 1/2 teaspoon anise seeds
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon salt
  • 4 ounces bittersweet chocolate
  • 3 tablespoons sesame seeds, toasted


  1. In a large sauté pan over medium high heat, heat oil.  Add onion and sauté until tender, approx. 5-8 mins.  Add garlic and cook a minute or until fragrant.
  2. Add chicken breast and brown on both sides, approx. 4 minutes per side.
  3. Season with salt and pepper.  Add 2 cups chicken broth and bring to a boil.  Cover and reduce heat to a simmer. Cook approx. 45 mins to an hour until the chicken is very tender.
  4. Remove chicken from heat and set aside.
  5. In the same pan, add additional oil.  Roast peppers for approx. 2 mins.
  6. Remove from pan and add two cups hot chicken broth.
  7. Add 4 tablespoons raisins to the same broth with the chilis.  Soak chilis and raisins for approx. half an hour or until rehydrated.
  8. In the same pan, sauté onion until tender, approx. 8 mins.  Add garlic and cook for one minute.
  9. Add peanuts and corn tortilla torn into pieces cook an additional couple of minutes or until they begin to toast.
  10. Add spices and toast a minute or two until fragrant.
  11. Add chicken broth with chilis and raisins and diced tomatoes.  Bring to a boil. Reduce heat and simmer uncovered approx. 30 mins, stirring occasionally, until the liquid has evaporated by half.
  12. Transfer to a blender and allow to cool. (Warning: Blending hot ingredients can cause the lid of the blender to pop off while blending because of the build up of steam. This can be dangerous. Allow to cool completely before pureeing).
  13. Return puréed sauce to saucepan and add chocolate. Simmer on low heat until the chocolate has melted. Season to taste with salt and pepper.
  14. Add the chicken and cook in the sauce for approx. 30 mins.
  15. Serve hot over steamed rice and sprinkled with toasted sesame seeds.

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