Spicy Mole Poblano

Spicy Mole Poblano

Rich, store-bought mole sauce coats tender chicken and potatoes for an easy, hearty entree.

Prep Time



Total Time






cup olive oil
slice (4 inches long) French baguette, cut in half lengthwise
whole cloves garlic, peeled
jar (8.25 oz) mole sauce
cans (14 oz each) chicken broth
can (14 oz) diced tomatoes, undrained
1 1/2
lb small red potatoes, peeled (about 12 small potatoes)
jar (15 oz) nopales, drained, rinsed
deli rotisserie chicken (2 to 2 1/2 lb), shredded (about 3 cups)
cups converted long-grain white rice
cups water
Salt to taste, if desired
tablespoons sesame seed
  1. In 4-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add baguette halves; cook until golden brown on one side. Turn; cook until golden brown on other side. Stir in garlic. Cook 2 to 3 minutes, stirring constantly, until garlic is light golden brown. Set bread halves aside.
  2. In same Dutch oven, heat remaining 2 tablespoons oil over very low heat.
  3. Meanwhile, make mole mixture in 2 batches. In blender, place 1 baguette half, 1 clove garlic, half each of the mole sauce, chicken broth and tomatoes. Cover; blend on high speed about 45 seconds or until smooth. Add mixture to Dutch oven. Repeat with the remaining baguette half, garlic, mole sauce, chicken broth and tomatoes.
  4. Stir in potatoes and nopales. Heat to boiling. Stir in chicken. Reduce heat to low; simmer 30 to 45 minutes or until potatoes are tender.
  5. Meanwhile, in 3-quart saucepan, heat rice and water to boiling. Reduce heat; cover and simmer 20 minutes. Remove from heat; let stand about 5 minutes or until liquid is absorbed. Fluff rice with fork. Sprinkle mole mixture with salt. Serve mole mixture over rice; sprinkle with sesame seed.
Makes 12 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Mole (MOH-lay) refers to a Mexican sauce that is characterized by the addition of chocolate.
Instead of chicken, use shrimp. Simmer mole mixture 20 minutes; stir in 1 1/2 to 2 lb uncooked, peeled, deveined shrimp. Cook about 10 minutes longer or until shrimp are pink.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 500
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 1180mg;
  • Total Carbohydrate 71g
    • (Dietary Fiber 3g,
    • Sugars 3g),
  • Protein 26g;
Percent Daily Value*:
    • 3 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.