Low Sodium Mole-Style Chicken

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Mole-style chicken with vegetables

An improvised weeknight mole using roasted poblanos and fresnos, with peanut butter and cocoa for depth — no tomato, no added salt.

A Few Words

This evening began with Gabe asking “Didn’t you get some poblanos?” I bought them without really thinking too much about what to do with them. So, let’s ask Claude:

I have 2 poblano chilies 2 fresno peppers, and some precooked mushrooms, bell peppers and onions, and chicken (pre cooked). Trying to come up with some idea for a low salt dinner.

And we have this. I don’t have a photo studio, but Nano Banana 2 made a nice image of what the dish could potentially look like. Enjoy.

Ingredients

Sauce

  • 2 poblano peppers
  • 2 fresno peppers
  • 2 tbsp peanut butter (or 1.5 tbsp almond butter for milder flavor)
  • 1–2 tsp cocoa powder
  • 1–2 tbsp coconut aminos
  • 2–3 cloves garlic
  • 1–2 tsp ground chili mix
  • Splash of lime juice or vinegar (added last)
  • ½ to 1 cup water (to thin)

To Serve

  • Pre-cooked chicken breast (or thighs)
  • Pre-cooked mushrooms, roasted bell peppers, and caramelized onions

Instructions

  1. Char the poblanos directly over a gas burner on medium-high, rotating with tongs every 1–2 minutes until blackened on all sides, about 8–10 minutes. Place immediately in a covered bowl and let steam for 10 minutes.

  2. Blister the fresnos on the same burner, turning occasionally, about 3–4 minutes. Set aside. No need to peel — the thin skin blends away.

  3. Toast the ground chili in a dry pan over medium heat until fragrant, about 30 seconds. Watch carefully — it goes fast.

  4. Sauté the garlic in a small amount of oil until golden.

  5. Peel the poblanos — rub off the charred skin (aim for about 80%, perfection not required). Open them up and scrape out seeds and pith with a spoon.

  6. Blend poblanos, fresnos, toasted chili, garlic, cocoa powder, peanut butter, coconut aminos, and ½ cup water until smooth. Add more water gradually to reach a pourable consistency that coats a spoon.

  7. Taste and adjust — add lime juice or vinegar last. Add a touch of sweetener (½ tsp honey) if the cocoa tastes bitter.

  8. Warm the sauce in a pan, add pre-cooked chicken and vegetables, and heat through.

Notes

  • The sauce will be brownish-green rather than the deep black of traditional mole negro — the poblanos lighten the color significantly. The flavor is the win here.
  • Peanut butter is strong at 2 tbsp — consider reducing to 1.5 tbsp or using almond butter for a more neutral background.
  • Coconut aminos carries the salt load — taste before adding more.
  • Pre-cooked chicken and vegetables make this a quick weeknight assembly once the sauce is built.

Variations

  • Heat level: Leave seeds in one fresno for more heat, remove from both for milder.
  • Darker color: Add more cocoa powder or use ancho chili powder in your chili mix.
  • Fruit base: Try roasted sweet potato or cooked carrot blended in for a richer, slightly sweet base.
  • Nut-free: Substitute a small amount of tahini, or omit entirely and increase cocoa slightly.

Servings: 2 · Low sodium · Gluten-free · Dairy-free