20-Min Mole Negro Chicken Skillet
Jarred mole negro paste transforms shredded rotisserie chicken into a rich, complex dinner in one skillet. Serve over warm tortillas with fresh lime and cilantro for restaurant-quality depth in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 3 cups rotisserie chicken, shredded
- ¾ cup mole negro paste
- 1 cup chicken broth
- 1 medium yellow onion, diced
- 2 tbsp chipotle in adobo, minced
- 1 oz dark chocolate, chopped
- 12 count corn tortillas
- 1 whole lime (juiced) + fresh cilantro
Instructions
- 1
Heat 1 tbsp olive oil in a large skillet over medium-high. Add diced onion and cook until softened, about 3 minutes.
- 2
Stir in mole paste and minced chipotle. Cook for 1 minute until fragrant.
- 3
Pour in broth and stir smooth. Add shredded chicken and chocolate; simmer 4 minutes until sauce coats the back of a spoon.
- 4
Warm tortillas in a dry skillet or directly over a gas flame for 20 seconds per side.
- 5
Divide mole chicken among bowls. Squeeze fresh lime juice over the top and scatter cilantro.
- 6
Serve warm tortillas alongside for scooping.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- cutting board
- chef's knife
- measuring cups and spoons
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