📍 Where this dish comes from: Yucatán · Chichén Itzá
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Discover the history of this region →
Servings: 6 servings
Calories: 410kcal
Ingredients
- 6 bone-in skin-on chicken thighs, about 2 lb; sub: boneless thighs or drumsticks
- 1 large poblano pepper diced; sub: green bell pepper + pinch chipotle
- 1/2 cup unsweetened canned tomato sauce sub: fire-roasted diced tomatoes, blended
- 3/4 cup chicken broth sub: bone broth
- 1/3 cup unsweetened almond butter sub: peanut butter
- 1 tbsp unsweetened cocoa powder sub: dark 90% chocolate, grated
- 1 tsp chili powder sub: chipotle powder for heat
- 1 tsp cumin + 1/4 tsp cinnamon sub: smoked paprika + allspice
- 2 cloves garlic minced; sub: 1/2 tsp garlic powder
- Salt & pepper to taste
- Garnish: sesame seeds cilantro, lime wedges
Instructions
- Brown thighs: Set Instant Pot to Sauté, add 1 Tbsp oil, sear thighs skin-side down 3 min per side. Hit Cancel.
- Build sauce: Add poblanos, garlic; sauté 1 min. Stir in broth, tomato sauce, almond butter, cocoa, chili, cumin, cinnamon, salt, and pepper until smooth.
- Pressure cook: Return thighs skin-side up. Seal; cook on HIGH pressure 10 min. Natural-release 5 min, then quick-release.
- Thicken & serve: Set to Sauté, simmer 3 min to thicken. Plate chicken, spoon mole over top, sprinkle sesame seeds, cilantro, and add a squeeze of lime.
Nutrition
Serving: 1serving | Calories: 410kcal | Protein: 28g | Fat: 29g
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About This Dish
These juicy chicken thighs braise under pressure in a velvety, sugar-free mole that layers cocoa, chile, and warm spices with a hint of dark chocolate. No all-day simmering required.
Health Benefits
- Unsweetened cocoa and almond butter replace the sugar found in a traditional mole, keeping this low-carb.
- Chicken thighs provide the protein and fat that make this dish filling.
Pairs Well With
- Jicama-Cucumber Cilantro Slaw
- Garlic-Chili Green Beans