Chicken Mole with Sweet Potatoes, Avocado & Queso Fresco

Chicken Mole

with Sweet Potatoes, Avocado & Queso Fresco

30 MIN
4 Servings
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From the Test Kitchen

According to legend, two nuns in 17th-Century Mexico learned that the archbishop would be visiting their convent. They concocted a meal with all of their on-hand ingredients, including poultry, chile peppers and even a little chocolate. The result—mole, or in Spanish, simply “mix”—was spectacular, and we’re honoring it here. Using an authentic blend of spices and Mexican dark chocolate, we’re preparing a rich mole sauce for tender chicken.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Chicken Mole with Sweet Potatoes, Avocado & Queso Fresco
Title
time-saving
tips & techniques
How To: Prevent Browning
Chicken Mole Spice Blend
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Remove the chicken from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the sweet potatoes into ½-inch-thick rounds. Peel and thinly slice the onion. Quarter the lime. Pit, peel and medium dice the avocado; season with salt and pepper and toss with the juice of 1 lime wedge to prevent browning. Pick the cilantro leaves off the stems; discard the stems. Crumble the queso fresco.

Roast the sweet potatoes:
2 Roast the sweet potatoes:

Place the sweet potatoes on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 18 to 20 minutes, or until golden brown and tender when pierced with a fork. Transfer to a serving dish.

Cook the chicken:
3 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper and a pinch of the spice blend. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.

Start the sauce:
4 Start the sauce:

Add 1 tablespoon of olive oil to the pan of reserved fond. Heat on medium-high until hot. Add the onion and remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the tomato paste and cook, stirring constantly, 1 to 2 minutes, or until dark red.

Finish the sauce & chicken:
5 Finish the sauce & chicken:

To the pan of onion and tomato paste, add the agave nectar, chocolate (breaking apart before adding), 1 cup of water and the juice of the remaining lime wedges. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the chocolate has melted. Add the cooked chicken and cook, occasionally spooning the sauce over the chicken, 1 to 2 minutes, or until thoroughly coated. Transfer to a serving dish.

Serve your dish:
6 Serve your dish:

Garnish the finished chicken and roasted sweet potatoes with the queso fresco and cilantro. Top the sweet potatoes with the avocado. Enjoy!

Tips from Home Chefs

Chicken Mole

Prepare the ingredients:
How To: Prevent Browning
1 Prepare the ingredients:

Preheat the oven to 450°F. Remove the chicken from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the sweet potatoes into ½-inch-thick rounds. Peel and thinly slice the onion. Quarter the lime. Pit, peel and medium dice the avocado; season with salt and pepper and toss with the juice of 1 lime wedge to prevent browning. Pick the cilantro leaves off the stems; discard the stems. Crumble the queso fresco.

2 Roast the sweet potatoes:

Place the sweet potatoes on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 18 to 20 minutes, or until golden brown and tender when pierced with a fork. Transfer to a serving dish.

Roast the sweet potatoes:
Cook the chicken:
3 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper and a pinch of the spice blend. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.

4 Start the sauce:

Add 1 tablespoon of olive oil to the pan of reserved fond. Heat on medium-high until hot. Add the onion and remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the tomato paste and cook, stirring constantly, 1 to 2 minutes, or until dark red.

Start the sauce:
Finish the sauce & chicken:
5 Finish the sauce & chicken:

To the pan of onion and tomato paste, add the agave nectar, chocolate (breaking apart before adding), 1 cup of water and the juice of the remaining lime wedges. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the chocolate has melted. Add the cooked chicken and cook, occasionally spooning the sauce over the chicken, 1 to 2 minutes, or until thoroughly coated. Transfer to a serving dish.

6 Serve your dish:

Garnish the finished chicken and roasted sweet potatoes with the queso fresco and cilantro. Top the sweet potatoes with the avocado. Enjoy!

Serve your dish:
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