Prep: 20 Mins Cook: 45 Mins
A finalist in the 2002 Ortegar "Create a Fiesta, Win a Siesta!" Contest, this dish was submitted by Loanne Chiu of Fort Worth, Texas. This recipe is a savory blend of chocolate milk, red bell peppers, taco sauce, salsa, almonds and a hint of cinnamon to

Sweet and Zesty Chicken Molé


  • 1/2 cup all purpose flour
  • 2 tsps. seasoned salt, divided
  • 12 (about 4 pounds) chicken thighs, skinless
  • 2 tbls. vegetable oil
  • 1 bottle ORTEGA Thick & Smooth Taco Sauce - Mild
  • 1 cup ORTEGA Salsa - Homestyle Recipe (Mild)
  • 1/2 cup ground almonds, toasted
  • 1/4 cup raisins (optional)
  • 2 cinnamon sticks
  • 1 red bell pepper, cut into strips
  • 1 garnish romaine lettuce leaves, cooked rice and/or toasted sesame seeds


PREHEAT oven to 400°F. Combine flour and 1/2 teaspoon seasoned salt in shallow dish. Coat chicken with flour mixture.

HEAT oil in large skillet over medium-high heat. Add chicken; cook, turning frequently, until golden brown on all sides. Combine taco sauce, salsa, Nesquick, almonds, raisins, cinnamon and remaining seasoned salt in ungreased 13 x 9-inch baking dish. Place chicken in sauce; spoon sauce over chicken.

BAKE, uncovered, for 30 minutes; top with red pepper. Continue baking for 15 minutes or until chicken is no longer pink near bone. Line large serving platter with lettuce. Mound rice in center of platter; place chicken and sauce around rice. Sprinkle with sesame seeds.
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