Kid-Friendly Chicken Mole: A Hug in a Bowl

As a chef, I’ve had the privilege of exploring cuisines from around the globe, and mole holds a special, almost reverent place in my heart. It’s a dish that whispers of ancient traditions, a complex symphony of flavors that can, in its truest form, be a masterpiece of culinary art. Yet, the thought of introducing such a profound dish to little palates often felt like a distant dream. This kid-friendly version, however, changed all that. It’s that comforting, rich aroma wafting from the kitchen on a chilly evening, the way my own kids’ eyes widen with delight, and the immediate demand for “more, please!” that makes this particular chicken mole a treasured staple in my family’s rotation.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Servings: 6
• Yield: Approximately 6 servings
• Dietary Type: Adaptable (nut-free option available)

Ingredients

This recipe is a beautiful testament to how complex flavors can be simplified for everyone to enjoy. Here’s what you’ll need to create this comforting dish:

• 2 tablespoons canola oil or 2 tablespoons vegetable oil
• 1 medium yellow onion, diced
• 6 cloves garlic, minced
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon red pepper flakes (for a milder flavor, you can reduce this to 1/4 teaspoon or omit entirely)
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• 1 cup smooth almond butter (ensure it’s well-stirred and smooth)
• 1 cup canned crushed tomatoes
• 2 cups chicken broth
• 1/4 teaspoon salt (or to taste)
• 1 slice soft white bread, cut into small pieces (this helps thicken the sauce beautifully)
• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1/2-inch chunks

Equipment Needed

To bring this delicious chicken mole to life, you’ll find these tools indispensable:

• A Dutch oven or a large, heavy-bottomed pot
• A wooden spoon or heatproof spatula for stirring
• A cutting board and knife for preparing ingredients
• Measuring cups and spoons

Instructions

Crafting this mole is a straightforward process, designed to deliver maximum flavor with minimal fuss.

1. In your Dutch oven or large pot, combine the canola oil (or vegetable oil), diced yellow onion, and minced garlic. Place this over medium-high heat. Sauté the mixture for 5 minutes, stirring occasionally, until the onions are softened and translucent, and the garlic is fragrant. Be careful not to burn the garlic.
2. Next, add the unsweetened cocoa powder, ground cinnamon, red pepper flakes, ground cloves, and ground black pepper to the pot. Stir continuously for about 1 minute. This step is crucial for toasting the spices and blooming their flavors, creating a more profound aroma and taste. You’ll notice a rich, chocolatey scent beginning to fill your kitchen.
3. Now, add the smooth almond butter to the pot. Stir it in vigorously until it melts and fully incorporates into the spice mixture. Continue to cook and stir for another 2 to 3 minutes, ensuring the almond butter is smooth and well-combined. This creates the luscious, nutty base of our mole.
4. Pour in the canned crushed tomatoes and the chicken broth. Add the salt and the small pieces of soft white bread. Bring the entire mixture to a gentle simmer, stirring to ensure everything is well blended. The bread will begin to break down and help thicken the sauce.
5. Carefully add the chicken breast chunks to the simmering sauce. Stir them in to coat them evenly.
6. Once the chicken is added, return the mixture to a simmer. This should happen relatively quickly.
7. Cover the pot with a lid and reduce the heat to low. Cook for 12 to 15 minutes, or until the chicken is cooked through. You can check for doneness by cutting into a piece of chicken; it should no longer be pink in the center. The sauce will have thickened beautifully by this point.
8. Once the chicken is cooked and the sauce is rich and flavorful, serve your delicious chicken mole hot. It is traditionally served with rice, which is the perfect canvas for this complex sauce.

Expert Tips & Tricks

• Spice Level Control: The red pepper flakes are key for a hint of warmth, but for very young children or those sensitive to spice, you can omit them entirely or use a pinch of smoked paprika for color and a subtle smoky note without the heat.
• Almond Butter Smoothness: Ensure your almond butter is very well-stirred before measuring. If it has separated, give it a vigorous whisk or blend it briefly to achieve a smooth consistency. This prevents clumps in your sauce.
• Bread’s Role: The white bread is a traditional thickener and adds a subtle richness. Don’t skip this step! If you need a gluten-free option, a gluten-free bread slice will work, or you can pulse a tablespoon of corn masa flour with a little water and add it along with the broth.
• Chicken Doneness: While 12-15 minutes is usually sufficient for 1/2-inch chicken chunks, oven temperatures and pot thickness can vary. Always ensure the chicken is cooked through for food safety.
• Sauce Consistency: If you prefer a thinner sauce, you can add a splash more chicken broth or water at the end of cooking. If it’s too thin, you can simmer it uncovered for a few extra minutes to reduce it.

Serving & Storage Suggestions

This kid-friendly chicken mole is incredibly versatile. Serve it piping hot over fluffy white or brown rice. For an extra touch, you can garnish with a sprinkle of chopped cilantro or a dollop of sour cream or plain Greek yogurt for added creaminess. It also pairs beautifully with warm tortillas for dipping.

Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
To reheat, gently warm the mole on the stovetop over low heat, stirring occasionally. You may need to add a splash of chicken broth or water to loosen the sauce. It can also be reheated in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450	23%
Total Fat	25g	32%
Saturated Fat	4g	20%
Cholesterol	90mg	30%
Sodium	600mg	26%
Total Carbohydrate	15g	5%
Dietary Fiber	3g	11%
Total Sugars	6g
Protein	35g	70%
Vitamin A	5%
Vitamin C	2%
Calcium	6%
Iron	10%

(Note: Nutritional values are estimates and can vary based on specific ingredients used.)

Variations & Substitutions

• Nut-Free Option: If you have nut allergies, you can substitute the almond butter with a smooth sunflower seed butter or tahini. Ensure the sunflower seed butter is unsweetened and has a mild flavor. Tahini will add a slightly different, more savory note but is still delicious.
• Turkey or Pork: While chicken is classic, this mole also works wonderfully with turkey breast or pork tenderloin, cut into similar-sized chunks. Adjust cooking time slightly if using denser meats.
• Vegetarian/Vegan: For a plant-based version, substitute the chicken with firm tofu (pressed and cubed) or hearty vegetables like sweet potatoes and bell peppers. Use vegetable broth instead of chicken broth. Add the tofu or vegetables in the last 10-15 minutes of cooking, ensuring they are tender.
• Spice Blend: Feel free to experiment with other warm spices like a pinch of cumin or a touch of coriander, though stick to the core spices for this approachable version.

FAQs

Q: How can I make this mole even less spicy for very young children?
A: Omit the red pepper flakes entirely and ensure your cocoa powder is unsweetened. You can also add a touch of natural sweetness with a small drizzle of honey or agave nectar at the end if desired, though the natural sweetness of the tomatoes and onions often suffices.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs are often more forgiving and can yield a more tender result. They may require a slightly longer simmer time to ensure they are cooked through, but the flavor will be equally delicious.

Q: What if I don’t have a Dutch oven?
A: Any large, heavy-bottomed pot with a tight-fitting lid will work perfectly well. The key is even heat distribution to prevent burning.

Q: Is it okay for the sauce to be a little chunky?
A: Yes, a slightly textured sauce is part of the charm of mole. The bread will break down, and the onion and garlic will soften considerably, but a completely smooth sauce isn’t the goal here.

Q: How do I know when the chicken is fully cooked?
A: The chicken should be opaque throughout. Cutting into a piece is the most reliable method. If you have a meat thermometer, aim for an internal temperature of 165°F (74°C).

Final Thoughts

This kid-friendly chicken mole is more than just a meal; it’s an invitation to explore a world of flavor in a way that’s approachable and joyous for the entire family. It’s a dish that proves complex can also be comforting, and that sharing culinary adventures, even with the youngest eaters, can create lasting memories and a newfound appreciation for delicious food. So gather your ingredients, embrace the gentle simmer, and get ready to enjoy a bowl of pure, flavorful happiness. I encourage you to share your creations with me and let me know how it was received at your family table!