Beginners’ Chocolate Chicken (Mole, moh’-lay’)
Marty Martindale

For some reason, North Americans, for the most part, kept chocolate flavoring for desserts, almost never did it appear at the dinner table before dessert.

The first people to make chocolate were the ancient tribes of Mexico and Central America, including the Incas, Aztec and Mayans. They mixed ground cacao seeds with various seasonings to make a spicy, frothy drink which they called chocolatl. The Mexican states of Puebla and Oaxaca are known best for their moles. Each sauce contains a variety of ingredients, especially chili peppers and is served over meat. Early legend has it some nuns were in a hurry to make their visiting archbishop a good meal. They were very poor, and it took prayer and ingenuity to bring them to their dish:  They combined chili peppers, bread, spices, nuts and a little chocolate into a sauce and served it over meat. Their guest liked the dish very much.

Over the years Mexican cooks combine what they had on hand into their moles. Some items they may choose are any nuts, seeds, herbs, spices, plantains, garlic, onion, chocolate and always chili peppers. A mole sauce can contain any of the above and be any color.

Below is a recipe for Quick Chicken Mole from It is quicker because it calls for cooked rotisserie chicken meat. However, it is a tasty combination of onion, garlic, chili powder, cocoa powder, cinnamon, peanut butter, tomato, raisins and cilantro. They suggest you serve it over rice.


Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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