Oaxacan chicken mole coloradito

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Signature Sauce

Oaxacan chicken mole coloradito

Soy-Free, Gluten-Free, Dairy-Free

2 Servings, 670 Calories/Serving

30 – 45 Minutes

Traditional Oaxacan mole takes hours, sometimes days, to bring to the table. In this gluten- and dairy-free version, it takes less than an hour thanks to our rich and velvety Sun Basket mole kit.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup long-grain white rice
  • 1½ ounces Mexican chocolate (contains trace amounts of almonds - coconut - hazelnuts - pecans)
  • Sun Basket mole coloradito blend (canola oil - dried New Mexican chiles - fresh garlic - toasted sesame oil - ancho chile powder - cumin - dried Mexican oregano - cinnamon - cloves - allspice)
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 1 yellow onion
  • ½ cup diced tomatoes
  • 1 cup chicken broth
  • 1 lime
  • 3 or 4 sprigs fresh cilantro

Ingredient IQ

Flavored with one or more spices and more coarsely textured than its European and U.S. counterparts, Mexican chocolate dates back to the Mayans and Aztecs, who are thought to have added spices and herbs such as vanilla and chile to cover up the bitter taste of the cacao beans. It’s the backbone of Mexican hot chocolate and a key player in many mole sauces like this one.

Nutrition per serving

Calories: 670, Protein: 37g (74% DV), Fiber: 10g (40% DV), Total Fat: 41g (63% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 7g, Saturated Fat: 9g (45% DV), Cholesterol: 115mg (38% DV), Sodium: 180mg (8% DV), Carbohydrates: 47g (16% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and ¾ cup [1½ cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the rest of the meal.


Prepare the mole coloradito–chocolate mixture

  • Finely chop the chocolate.
In a small frying pan over medium heat, warm the mole coloradito blend, stirring frequently, until fragrant, 1 to 2 minutes. Remove from the heat. Add the chocolate and stir gently until melted and incorporated. Set aside.


Sear the chicken

  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-wide pieces; season generously with salt and pepper.
In a medium [large] sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Do not clean the pot.
While the chicken cooks, prepare the onion.


Prep the onion; finish the chicken

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
In the same pot used for the chicken, if dry, add 2 to 3 teaspoons oil. Warm over medium heat until hot but not smoking. Add the onion, season with salt, and cook, scraping up any browned bits from the bottom of the pot, until the onion is just softened, 3 to 5 minutes. Stir in the mole coloradito–chocolate mixture, tomatoes, chicken and any accumulated juices, and as much chicken broth as you like (use half the broth for a thick sauce, and all the broth for a thinner sauce). Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes. Remove from the heat and season to taste with salt and pepper.
When the chicken mole coloradito is almost done, prepare the garnishes.


Prep the garnishes

  • Cut the lime into wedges.
  • Coarsely chop the cilantro.



Transfer the rice to individual plates. Top with the chicken mole coloradito, garnish with the cilantro, and serve with the lime wedges.

Kids Can!

  • Rinse the rice.
  • Measure the water for the rice.
  • Measure the onion.
  • Garnish with the cilantro.

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