Chicken Mole Recipe

Short Description

Chicken Mole is a rich, flavorful Mexican dish featuring tender chicken smothered in a deep, velvety mole sauce made with chocolate, dried chilies, nuts, and spices. This traditional recipe offers the perfect balance of sweet, smoky, and spicy flavors, making it a true Mexican comfort food.

Why You’ll Love This Recipe

  • Authentic Mexican flavors with a deep, complex sauce
  • Perfect balance of sweet, savory, and spicy
  • Pairs well with rice, tortillas, or fresh veggies
  • Can be made ahead—flavors develop over time
  • Versatile—use chicken thighs, breasts, or even turkey

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

  • Bone-in, skin-on chicken thighs (or chicken breasts)
  • Chicken broth
  • Salt and black pepper
  • Bay leaves

For the Mole Sauce:

  • Dried ancho chilies
  • Dried guajillo chilies
  • Onion, chopped
  • Garlic cloves, minced
  • Roma tomatoes, chopped
  • Almonds or peanuts
  • Sesame seeds
  • Raisins
  • Corn tortillas or bread (to thicken)
  • Unsweetened cocoa powder or Mexican chocolate
  • Ground cinnamon
  • Cumin
  • Oregano
  • Cloves (a pinch)
  • Chicken broth
  • Vegetable oil or lard

For Garnish (Optional):

  • Toasted sesame seeds
  • Chopped fresh cilantro
  • Sliced radishes

Directions

Step 1: Cook the Chicken

  1. Season the chicken with salt and black pepper.
  2. In a pot, add chicken, bay leaves, and broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until fully cooked.
  3. Remove the chicken and set aside. Reserve the broth for the mole sauce.

Step 2: Prepare the Chilies

  1. Remove stems and seeds from dried chilies.
  2. Toast them in a dry skillet over medium heat for 30 seconds per side until fragrant.
  3. Soak the chilies in warm water for 10 minutes to soften.

Step 3: Make the Mole Sauce

  1. In the same skillet, heat oil and sauté onions, garlic, and tomatoes until soft.
  2. Add nuts, sesame seeds, raisins, and torn tortillas, cooking for another 3 minutes.
  3. Stir in cumin, oregano, cinnamon, and cloves.
  4. Blend everything with chicken broth until smooth.
  5. Return sauce to the skillet, add cocoa powder or Mexican chocolate, and simmer for 15 minutes, stirring occasionally.

Step 4: Combine and Serve

  1. Add the cooked chicken to the mole sauce and let simmer for 10 minutes.
  2. Adjust seasoning with salt and pepper.
  3. Serve hot, garnished with toasted sesame seeds and cilantro.

Servings and Timing

  • Servings: 4–6
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes

Variations

  • Spicy Mole: Add chipotle peppers for extra heat.
  • Nut-Free Option: Use sunflower seeds instead of nuts.
  • Vegetarian Mole: Replace chicken with mushrooms or tofu.
  • Sweeter Mole: Add a teaspoon of honey or more chocolate.

Storage/Reheating

  • Refrigeration: Store in an airtight container for up to 4 days.
  • Freezing: Freeze mole sauce separately for up to 3 months.
  • Reheating: Warm on the stovetop, adding broth if needed to thin the sauce.

FAQs

What is mole sauce?

Mole is a traditional Mexican sauce made with dried chilies, chocolate, nuts, and spices for a rich, complex flavor.

Can I make mole ahead of time?

Yes! Mole tastes even better the next day as the flavors meld.

What can I serve with chicken mole?

Serve with Mexican rice, warm tortillas, refried beans, or avocado slices.

Can I use store-bought mole paste?

Yes! If using pre-made mole paste, mix with chicken broth and simmer before adding chicken.

Is mole sauce supposed to be sweet?

Mole has a balance of sweet, savory, and smoky flavors. The chocolate adds depth, not overpowering sweetness.

How do I make the sauce smoother?

Blend the sauce thoroughly and strain it for a silky texture.

What’s the difference between mole poblano and other moles?

Mole poblano is the most well-known mole and features chocolate and dried chilies. Other variations, like mole negro, are darker and richer, while mole verde is made with tomatillos and herbs.

Can I use boneless chicken?

Yes! Bone-in chicken adds more flavor, but boneless thighs or breasts work too.

How do I prevent mole sauce from burning?

Stir frequently and cook on low heat after adding chocolate.

What if my mole sauce is too thick?

Thin it out with extra chicken broth or water until the desired consistency is reached.

Conclusion

Chicken Mole is a rich, flavorful Mexican classic that’s perfect for special occasions or a comforting homemade meal. Whether you serve it with rice, tortillas, or fresh toppings, this dish is sure to impress. Try it today and experience the deep, smoky, and slightly sweet taste of authentic mole!

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Chicken Mole Recipe

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Chicken Mole is a rich, complex, and slightly spicy Mexican dish featuring tender chicken simmered in a velvety, deep-flavored mole sauce. Made with chocolate, dried chilies, nuts, and warm spices, this dish is perfect for celebrations or a comforting meal. Serve with warm tortillas or rice for a true taste of Mexico!

  • Author: Beth
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 46 servings 1x
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Mexican

Ingredients

Scale

For the Chicken:

  • 4 bone-in, skin-on chicken thighs (or boneless breasts)
  • 2 cups chicken broth (for poaching the chicken)
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Mole Sauce:

  • 2 dried ancho chilies (stems & seeds removed, soaked in warm water)
  • 2 dried guajillo chilies (or pasilla chilies, soaked in warm water)
  • 2 tablespoons vegetable oil
  • 1 small onion (chopped)
  • 3 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • 1 teaspoon cinnamon
  • ½ teaspoon smoked paprika (optional, for depth of flavor)
  • ½ teaspoon dried oregano
  • 2 tablespoons peanut butter (or ground almonds)
  • ¼ cup raisins (adds slight sweetness)
  • 1 small corn tortilla (torn into pieces, for thickening)
  • 2 medium tomatoes (chopped)
  • 2 cups chicken broth (or reserved poaching liquid)
  • 1 ounce dark chocolate (70% or Mexican chocolate like Abuelita)
  • 1 teaspoon sugar (optional, for balance)
  • Salt & black pepper to taste

For Garnish & Serving:

  • Sesame seeds (for sprinkling)
  • Chopped cilantro
  • Warm corn tortillas or rice

Instructions

1. Cook the Chicken

  1. In a pot, add chicken, broth, salt, and black pepper.
  2. Simmer for 20-25 minutes until fully cooked.
  3. Remove chicken and set aside. Reserve 2 cups of broth for the mole sauce.

2. Prepare the Mole Sauce

  1. Toast the chilies in a dry pan for 30 seconds per side until fragrant.
  2. Transfer chilies to a bowl, cover with warm water, and soak for 10 minutes until softened. Drain.
  3. In the same pan, heat oil and sauté onions & garlic for 3 minutes.
  4. Add cumin, cinnamon, paprika, oregano, peanut butter, raisins, tortilla pieces, and tomatoes. Cook for 5 minutes.
  5. Stir in the chicken broth and softened chilies, then simmer for 10 minutes.
  6. Blend everything until smooth using a blender or immersion blender.

3. Simmer the Chicken in Mole

  1. Pour the sauce back into the pan and add chocolate. Stir until melted.
  2. Season with salt, black pepper, and sugar (if needed).
  3. Return chicken to the sauce and simmer for 10 minutes on low heat.

4. Serve & Enjoy!

  1. Plate the chicken, spoon over extra mole sauce, and sprinkle with sesame seeds & cilantro.
  2. Serve with warm tortillas or rice and enjoy!


Notes

  • No dried chilies? Substitute with 2 tablespoons chili powder + 1 teaspoon smoked paprika.
  • Want a smoother sauce? Strain it through a fine sieve after blending.
  • Make it ahead! Mole sauce gets better with time—store in the fridge for up to 5 days or freeze for 3 months.

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