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Pollo Encacahuatado al Mole

Simmered DOÑA MARÍA® Mole and peanut butter create a satisfyingly rich sauce for chicken.

30 Minutes
30 Minutes
1 Hour


  • 2 (6-ounce) boneless skinless chicken breasts
  • 1⁄2 medium onion, cut in half
  • 2 garlic cloves, smashed
  • 2 teaspoons kosher salt
  • 1 (8.25-ounce) jar DOÑA MARIA® Mole Original
  • 1-1/2 cups of chicken broth
  • 4 tablespoons SKIPPY® Creamy Peanut Butter
  • 1/8 teaspoon ground cumin
  • 1 cinnamon stick
  • 3 tablespoons canola oil
  • 2 cups of white rice


  1. Cook rice according to package directions.
  2. In a large skillet, cook chicken, chopped onions, and garlic for 10 to 12 minutes or until chicken is cooked through and onions are soft.
  3. In a large bowl, combine chicken broth and mole sauce. Add in peanut butter, cumin, and cinnamon stick and stir until fully combined
  4. Cover chicken with mole mixture, bring to a boil, reduce heat to medium-low and simmer 15 minutes.
  5. Serve with rice.