Chicken Mole is a rich and intensely flavorful dish that showcases the complexity of Mexican cuisine. The star of this dish is the mole sauce, a unique blend of chiles, spices, nuts, and a touch of chocolate, which adds depth and warmth. In our personal opinion Mole’s earthy, slightly smoky, and subtly sweet taste pairs perfectly with tender chicken, creating a memorable meal that’s both comforting and sophisticated. Originating from Oaxaca and Puebla, mole is often associated with celebrations and special occasions, but with this recipe, you can bring those vibrant flavors to your own table.
Even though, making chicken mole might seem intimidating due to the ingredient list, but it’s a rewarding culinary experience. While traditionally mole sauces take hours to prepare, this streamlined version offers the same bold flavors in less time, making it more accessible for a weekday dinner or family gathering. The beauty of mole is that it brings together a complex fusion of flavors, yet it’s versatile and adaptable, so you can make it as mild or spicy as you like. And, as with many slow-cooked dishes, it only gets better with time, allowing the flavors to meld and intensify.
Chicken Mole is a true celebration of Mexican heritage, and each bite captures the essence of its history and tradition. The luxurious, velvety sauce combined with juicy chicken is bound to become a favorite for anyone who appreciates the depth and character of authentic Mexican flavors.
Why I love this recipe
I love this recipe for its complex flavors and the way it transforms simple ingredients into something extraordinary. It’s a beautiful representation of Mexican culinary tradition.
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Variations of the recipe
For a twist, try making mole with pork or turkey. You can adjust the heat level by adding more or fewer chiles or add a touch more chocolate for a richer flavor.
Serving suggestions
Serve Chicken Mole with warm tortillas, Mexican rice, and a sprinkle of sesame seeds on top. A side of refried beans and a simple green salad complete the meal.
Storage & Freezing
Store leftovers in an airtight container in the fridge for up to 4 days. Mole sauce freezes well; place it in a freezer-safe container for up to 3 months. Thaw and reheat gently on the stovetop, adding a splash of water if needed to restore the sauce’s texture.
Chicken Mole
Ingredients
For the Mole Sauce:
- 4 dried ancho chiles
- 4 dried pasilla chiles
- 2 dried mulato chiles optional, for deeper flavor
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1/4 cup 60 g almond or peanut butter (or a mix of both)
- 1/4 cup 30 g sesame seeds
- 1/4 cup 30 g raisins
- 1/4 cup 60 ml tomato paste
- 2 cups 480 ml chicken or vegetable broth
- 1/2 cup 70 g dark chocolate or cocoa (70% cocoa or higher)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 tablespoons sugar or honey adjust to taste
- Salt to taste
For the Chicken:
- 2 lbs 900 g bone-in, skinless chicken thighs or breasts
- 1 tablespoon vegetable oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 cups 480 ml chicken broth
- Salt and black pepper to taste
Instructions
Prepare the Chiles:
- Remove the stems and seeds from the dried chiles, then break them into pieces.
- Heat a dry skillet over medium heat. Toast the chiles for 1-2 minutes, turning occasionally, until they become fragrant. Be careful not to burn them.
- Transfer the toasted chiles to a bowl and cover with hot water. Let them soak for 20-30 minutes, or until softened.
Prepare the Mole Sauce:
- In a large skillet or saucepan, heat 2 tablespoons of vegetable oil over medium heat.
- Sauté the chopped onion and minced garlic for 3-4 minutes, until they are translucent.
- Drain the softened chiles and place them in a blender or food processor with some of the soaking water. Blend until smooth.
- Add the blended chiles to the skillet with the onions and garlic. Cook for 5 minutes, stirring occasionally.
Add Mole Ingredients:
- Stir in the almond or peanut butter, sesame seeds, raisins, tomato paste, and chicken or vegetable broth. Mix well.
- Add the dark chocolate, ground cumin, dried oregano, cinnamon, ground cloves, and sugar or honey. Stir until the chocolate melts and the sauce is thoroughly combined.
- Simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens and the flavors meld together.
- Taste and adjust seasoning with salt and additional sugar or honey as needed.
Cook the Chicken:
- While the mole sauce simmers, season the chicken with salt and black pepper.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Brown the chicken on all sides for about 5-7 minutes until golden.
- Remove the chicken and set aside. In the same skillet, sauté the chopped onion and minced garlic until softened.
- Return the chicken to the skillet, then add 2 cups of chicken broth. Bring to a simmer and cook for 20-30 minutes, until the chicken is fully cooked and tender.
Combine and Serve:
- Once the chicken is cooked, remove it from the skillet and set aside.
- Pour the mole sauce over the chicken, or return the chicken to the sauce and simmer for an additional 10 minutes to allow the flavors to meld.
- Serve the chicken mole with warm tortillas, Mexican rice, or beans.
