Chicken Mole with Sweet Potatoes, Avocado & Queso Fresco

Chicken Mole

with Sweet Potatoes, Avocado & Queso Fresco

Group Created with Sketch. 30 min
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500 Calories Or Less
Mediterranean
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

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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Chicken Mole with Sweet Potatoes, Avocado & Queso Fresco
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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!

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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: