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Healthy Recipes

Chicken Mole (serves 4)

Mole (pronounced mō-lay), is a wonderfully complex, flavorful Mexican sauce made with many ingredients, some of which include chili peppers, sesame seeds, nuts, dried fruit, herbs, spices, and even chocolate. Mole traditionally accompanies turkey or chicken meat, and is served along with rice and tortillas. The word mole comes from the Nahuatl word mōlli, which means sauce. Although chili pepper sauces existed in pre-Hispanic Mexico, the complex moles of modern-day Mexico did not. Different regions in Mexico have modified the original mōlli sauce, adding their own ingredients, depending on their location.

The best known variation of mole, is mole poblano, which orig- inated in the state of Puebla. It is spicy, but the addition of Mexican chocolate counteracts the heat, giving it a rich, slightly sweet flavor and a rich dark color. Mole is traditionally made with lard and chicken broth. In order to create a healthier variation, Qué Mami Organics’ mole is made with homemade vegetable broth and coconut oil, making it a completely vegan mole. My mole is also organic, gluten-free and nut-free. Making mole is extremely labor-intensive, and as a child, I remember helping my mother with the chopping, grinding, straining, and simmering of the ingredients. The result was a mouth-watering, spicy, savory, slightly sweet sauce we used to enjoy with chicken. However, you can enjoy Qué Mami Organics mole over sautéed veggies, rice, or even use it to make enchiladas!

—Sylvia Garza, Qué Mami Organics / www.quemamiorganics.com

INGREDIENTS (Use Organic Whenever Possible):

  • 1 cut-up whole chicken
  • Salt and pepper
  • 1 tablespoon coconut oil
  • 1 16 oz. jar of Qué Mami Organics “Mami’s Mole Sauce”
  • Sesame seeds


  1. Preheat oven to 350 ̊ F. Coat chicken pieces with coconut oil, and season with salt and pepper. Place chicken pieces in baking tray and bake uncovered for 1 hour or until internal juices are no longer pink.
  2. Pour the entire 16 oz. jar of Qué Mami Organics mole into large saucepan and heat throughout. Use low heat and stir constantly.
  3. Add the chicken pieces to the mole and coat the chicken with the sauce. Serve immediately and top with extra mole and sesame seeds. Goes great with Mexican rice and corn tortillas. ¡Buén provecho!