Chicken Pepita Mole

READY IN: 30mins
Recipe by mickeydownunder

Always inspired by what I read and see! Felt like a bit of ole with this chocolate recipe! I hope I can inspire you to do! I also look forward to my first review! ORIGINAL SOURCE What's On The List

Top Review by rpgaymer

Delicious- one of the best moles that I've made. Rich and chocolately, but not sweet. I love the addition of pepitas, and I even toasted some extra for garnishing the bowls. Served over black bean-coconut rice for a great meal.

Ingredients Nutrition


  1. In a bowl, combine cajun spice, finely ground pepitas and cracked black pepper; coat both sides of the chicken tenders “well”; set aside.
  2. You will need to make sure to “rub” the spice into the chicken.
  3. Heat pan on medium low; add 4 tablespoons grapeseed oil.
  4. Add chicken for about 50 second each side; set aside on a paper towel to drain.
  5. NOTE The coated chicken WILL cook VERY quickly and is best to use caution to lower the heat than to have it burn.
  6. Lower heat to low; add to oil… chilli, cumin, cinnamon and any leftover combination mixture of cajun spice, ground pepitas and cracked black pepper; stir for about 3 – 4 minutes.
  7. NOTE The pan does “smoke.
  8. If you have ANY concerns re your pan “smoking”, simply remove pan from the stove top; making sure to keep stirring. When your confidence returns, simply return it to the stove top until you are happy with the coloring.
  9. If the spices soak up all of the oil, you may need to add more oil.
  10. You WILL want to “continuously” stir the spices in oil as they DO burn easily. Do not say you have not been warned! lol.
  11. With heat on low, add dark chocolate and stir; combining it with the spices “well.”.
  12. When the dark chocolate is fully melted, add diced tomatoes; stirring until combined.
  13. Bring to a boil and simmer for 10 minutes.
  14. I like chicken bites, so I cut my chicken before returning it to the pan and simmered for an additional 10 minutes. Olé!

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