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Smoky Almond & Chicken Mole

Serve this savory shredded chicken wrapped in toasted tortillas, garnished with roasted pepitas (pumpkin seeds), sliced green onions, fresh cilantro, crumbled cotija cheese, and sliced ripe avocado.

Servings 5
Total Time: 1 hour
Servings: 5
Total Time: 1 hour


  • 2 medium dried ancho chiles (about 1 ounce), stemmed, seeded, torn into pieces
  • 1/3 cup sliced almonds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon olive oil
  • 1 small white onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 3 cups low-sodium chicken broth
  • 1 to 2 canned chipotle chiles in adobo sauce, chopped
  • 2 large plum tomatoes, finely chopped
  • 1/4 cup golden raisins
  • 5 to 8 (20 ounces) Just Bare Skinless Chicken Thighs
  • 1/2 ounce unsweetened chocolate
  • Coarse salt and freshly ground pepper to taste

Nutrition Facts

Servings 5

Amount Per Serving
Calories 335 Calories from Fat 45
% Daily Value*
Total Fat 17g 22%
Saturated Fat 5g 25%
Trans Fat 0g 25%
Total Carbohydrate 17g 6%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 27g
Calcium 8%Iron 20%
Vitamin C 9%Vitamin A 34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Heat a large deep ungreased skillet over medium heat. Add dried chile pieces; toast, pressing them flat with a spatula, just until fragrant. Remove from skillet.
  2. Add almonds to pan; toast, stirring frequently, until golden brown and fragrant. Remove from skillet.
  3. Mix spices in small bowl. Heat oil in skillet over medium-high heat; add onion and garlic. Cook, stirring occasionally, about 4 minutes. Sprinkle spice mixture into skillet; cook and stir 1 minute.
  4. Add broth, chipotle chiles, tomatoes, and raisins to pan; return toasted chiles and almonds to pan. Bring to a boil.
  5. Add chicken to pan; partially cover and reduce heat to medium-low. Simmer about 15 minutes or until chicken is no longer pink in center. Cook to internal temp of 165°F. Remove chicken from pan; let stand until cool enough to handle.
  6. Meanwhile, add chocolate to pan; cook and stir until melted. Using an immersion blender; puree sauce (or carefully pour mixture into blender in batches). Simmer sauce over medium heat 20 minutes or until thickened. Shred chicken; stir into sauce and season with salt and pepper.


Just Bare® Boneless Skinless Chicken Breast Fillets may be substituted for Just Bare® Boneless Skinless Chicken Thighs.

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.