Main Dish

Chicken in Mole Sauce

Alexander Valley Vineyards

8644 Highway 128
Healdsburg, CA 95448

  • RECIPE YEAR: 2016
  • RECIPE BY: Katie Wetzel Murphy, Family Partner
  • YIELD: Serves 6
  • PAIRS WELL WITH: Redemption Zinfandel

The spice and rich flavors of the mole sauce complement the dark fruit, chocolate and spicy notes of the Redemption Zinfandel, making it a perfect pairing.

Mole Sauce and Chicken

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 cup raisins
  • 2 cups canned diced tomatoes
  • 3 tablespoons peanut butter
  • 2 cups chicken broth
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 2 tablespoons unsweetened cocoa
  • 1 rotisserie chicken, meat shredded
To prepare the mole sauce and chicken, in a medium pot over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the raisins and tomatoes, bring to a simmer and cook for 10 minutes.

Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, cinnamon, pepper and salt and puree until smooth.

Return the mixture to the pot, place over medium-low heat and cook, stirring occasionally, for 15 minutes. Add the cocoa powder and stir until melted. Add the chicken or pour the sauce over it.

Condiments and Serving

  • Corn tortillas or rice
  • Cotija cheese
  • Sour cream
  • Sliced avocado
  • Pico de gallo
  • Lime wedges
Serve the chicken and sauce with tortillas and cheese, sour cream, avocado, pico de gallo and lime wedges, or serve over rice.

Alexander Valley Vineyards

8644 Highway 128
Healdsburg, CA 95448