Chicken Pasta Mole

Chicken Pasta Mole

This is not traditional mole. This is the no-fuss version.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3
Author CASA Veneracion


For the mole:

  • 1/8 teaspoon cumin
  • 4 cloves garlic peeled
  • 1 onion
  • 2 tablespoons butter
  • 1 tablespoon cooking oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • 150 grams dark chocolate grated or chopped
  • salt
  • pepper

To complete the dish:

  • enough pasta for 3 persons
  • 3 chicken thigh fillets
  • salt
  • pepper
  • 1/4 cup flour
  • 1 egg beaten
  • 1/2 cup crushed unsweetened cornflakes
  • grated Parmesan
  • cooking oil for deep frying
  • snipped parsley to garnish


  • Make the mole. Using a mortar and pestle, grind the cumin and garlic with enough water to make a thin paste.
  • Finely chop the onion.
  • Heat the butter and oil in a sauce pan. Over medium heat, cook the chopped onion for about half a minute.
  • Stir in the garlic paste, paprika, chili powder and oregano. Cook, stirring often, for about a minute.
  • Set the heat to low. Add the chocolate to the sauce pan. Cook, stirring, until the chocolate is melted.
  • Taste the sauce; add salt and pepper to get a good balance of flavors. If the sauce looks too thick, add a couple of tablespoons of water. Turn off the heat; keep the sauce warm.
  • Cook the pasta in generously salted water (2 to 3 tablespoons salt per gallon of water is a goos starting point).
  • While the pasta cooks, prepare the chicken. Wipe the chicken fillets dry with paper towels. Arrange in a row between two sheets of cling wrap.
  • Using a kitchen mallet, pound the chicken to about a quarter of an inch thick. Sprinkle with salt and pepper liberally.
  • Place the flour in a shallow bowl, the egg in another shallow bowl and the corn flakes in a third shallow bowl.
  • Dredge both sides of each chicken fillet in flour. Make sure to coat completely then shake off the excess.
  • Dip each floured chicken fillet in egg.
  • Coat the chicken fillet with the crushed corn flakes.
  • Heat enough cooking oil to reach a depth of two inches.
  • Fry the chicken fillets until crisp and golden, about six to eight minutes over medium heat.
  • Drain the pasta. While hot, toss with just enough mole to coat the noodles.
  • Divide the pasta among three bowls.
  • Cut the fried chicken fillets into strips. Arrange on top of the pasta.
  • Sprinkle the chicken pasta mole with Parmesan and snipped parsley before serving.


You can keep the excess mole in the fridge in a tightly covered jar. Reheat gently to use.