Chicken Mole Bowl
Tender chicken over rice with a quick cocoa-chile mole sauce, beans, and sesame.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Sear chicken until browned.
- 2
Toast chile powder with tomato paste and cocoa.
- 3
Add stock and simmer chicken in the sauce.
- 4
Serve over rice with beans and sesame.
Cook notes
Tips
Use unsweetened cocoa for balance.
Simmer gently so the sauce thickens without scorching.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
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