Mole Sauce

Ingredients Weight Measure
Butter, melted 1/4 cup
Sesame seeds 1 Tbsp.
Almonds, sliced 1 cup
Chicken stock 1/2 gal.
Tomato paste 2 cups
Chocolate chips, semi-sweet 2-1/2 lbs.
TABASCO® brand Original Red Sauce 1/4 cup
Cumin 1 Tbsp.
Chili powder 1 Tbsp.
Cloves, ground 1 Tbsp.
Cinnamon 1 Tbsp.
Bananas 2 cups
Salt to taste

Chicken Breasts

Ingredients Weight Measure
All-purpose flour 8 cups
Black pepper, ground 1 oz.
Paprika 2 oz.
Chicken breasts, 8 oz. 12 ea.
Butter, melted 1 lb.

Chipotle Rice

Ingredients Weight Measure
Butter, melted 1 cup
Converted white rice 3 lbs.
Celery, diced 4 cups
TABASCO® brand Chipotle Pepper Sauce 1-1/2 oz.
Chipotle powder 1 tsp.
Caribbean jerk seasoning 1 tsp.
Salt and pepper to taste
Chicken stock 1/2 gal.
Green onions, chopped 1 cup
Garlic, minced 1/4 cup
Tomatoes, fresh, diced 1-1/2 lbs.

Banana-Papaya Salsa

Ingredients Weight Measure
Bananas, diced 5 ea.
Papayas, diced 3 ea.
Chiles, green, mild, diced, canned 1/2 cup
Cilantro, chopped 1/2 cup
Mint leaves, fresh, chopped 1/2 cup
Lime juice 1/4 cup
Olive oil 1/2 cup
Ginger, ground or fresh minced 1 Tbsp.
Brown sugar, packed 1/4 cup
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.


  1. For the Mole Sauce, toast sesame seeds and almonds in butter. Add chicken stock, tomato paste, chocolate chips and TABASCO® Original Red Sauce. Simmer 30 minutes and add spices; puree bananas and add to sauce. Add salt to taste. Simmer another 30 minutes. Set aside on low heat.
  2. For the Chicken Breasts, mix flour and seasonings together; coat chicken breasts and set aside. In a large, hot sauté-pan, add butter to cover bottom of pan generously. Add chicken breasts. Brown each side for 5-6 minutes, until internal temperature of 165°F is reached.
  3. For the Chipotle Rice, brown rice and celery in butter. Add TABASCO® Chipotle Pepper Sauce, seasonings and chicken stock. Bring to a boil and simmer until tender. Add green onions, garlic and tomatoes, and mix well. Add salt and pepper to taste.
  4. For the Salsa, place bananas, papayas, chiles, cilantro and mint leaves in mixing bowl. Add lime juice, olive oil, ginger, brown sugar and TABASCO® Green Jalapeño Pepper Sauce. Refrigerate for 1 hour before serving.
  5. To serve, ladle Mole Sauce over Chicken Breasts and serve along with Chipotle Rice and Banana-Papaya Salsa.

Yield: 12 servings