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Chicken Mole

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.
Print Recipe
Cook Time 1 hour
Course Main
Cuisine Mexican

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.
Keyword Chicken Mole
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