Chicken mole

by

Authentic Chicken Mole Recipe

Introduction

Chicken Mole is one of Mexico’s most beloved and iconic dishes. Rich, complex, and deeply flavorful, mole sauce combines dried chilies, spices, nuts, seeds, chocolate, and aromatics into a velvety sauce that perfectly coats tender chicken. While traditional mole recipes can take hours to prepare, this homemade version captures the authentic essence of the dish while remaining manageable for home cooks.

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The combination of smoky chilies, warm spices, and a hint of chocolate creates an unforgettable sauce that is savory rather than sweet. Served with rice, warm tortillas, and fresh garnishes, Chicken Mole is perfect for family dinners, celebrations, or whenever you want to enjoy a truly special meal.

Preparation Time

  • Prep Time: 25 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 45 minutes
  • Servings: 6

Ingredients

For the Chicken

  • 2½ pounds bone-in, skin-on chicken thighs and drumsticks
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon vegetable oil

For the Mole Sauce

  • 4 dried ancho chilies, stemmed and seeded
  • 2 dried pasilla chilies, stemmed and seeded
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 medium tomato, chopped
  • ¼ cup almonds
  • ¼ cup peanuts
  • 2 tablespoons sesame seeds
  • 1 corn tortilla, torn into pieces
  • 1 slice stale bread, torn into pieces
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cloves
  • 2 tablespoons raisins
  • 1 ounce dark chocolate (70% cocoa)
  • 3 cups chicken broth
  • 1 tablespoon brown sugar
  • Salt to taste

For Garnish

  • Toasted sesame seeds
  • Fresh cilantro
  • Lime wedges

Instructions

Step 1: Prepare the Chilies

Place the dried ancho and pasilla chilies in a dry skillet over medium heat. Toast them for about 30 seconds per side until fragrant. Be careful not to burn them, as this can make the sauce bitter.

Transfer the chilies to a bowl and cover with hot water. Let them soak for 20 minutes until softened.

Step 2: Brown the Chicken

Pat the chicken pieces dry with paper towels. Season with salt and black pepper.

Heat 1 tablespoon oil in a large Dutch oven or heavy pot over medium-high heat. Add the chicken skin-side down and cook until golden brown, about 5 minutes per side.

Remove the chicken and set aside. The chicken will finish cooking later in the mole sauce.

Step 3: Toast the Nuts and Seeds

In the same pot, add the almonds, peanuts, and sesame seeds. Toast for 2 to 3 minutes, stirring frequently until lightly golden and aromatic.

Remove and set aside.

Step 4: Cook the Vegetables

Add another tablespoon of oil if needed. Add the chopped onion and cook for about 5 minutes until softened.

Stir in the garlic and cook for 1 minute. Add the tomato and cook for another 4 to 5 minutes until it begins to break down.

Add the tortilla pieces, bread pieces, raisins, cinnamon, cumin, and cloves. Cook for 2 more minutes.

Step 5: Blend the Mole

Drain the softened chilies and place them in a blender.

Add the cooked onion mixture, toasted nuts, sesame seeds, chocolate, brown sugar, and 2 cups of chicken broth.

Blend until completely smooth. Depending on your blender, this may take 2 to 3 minutes. If necessary, add more broth to achieve a smooth consistency.

For an extra silky sauce, strain the mixture through a fine-mesh sieve.

Step 6: Cook the Mole Sauce

Pour the blended mole sauce back into the pot over medium heat.

Cook for 10 minutes, stirring frequently. The sauce will darken slightly and become richer in flavor.

Add the remaining chicken broth and stir well.

Taste and adjust seasoning with salt as needed.

Step 7: Simmer the Chicken

Return the browned chicken pieces to the pot. Spoon some of the sauce over the chicken.

Reduce the heat to low, cover, and simmer gently for 35 to 40 minutes, or until the chicken is fully cooked and tender.

The sauce should be thick enough to coat the back of a spoon. If it becomes too thick, add a little extra broth.

Serving Suggestions

Serve Chicken Mole over steamed white rice or Mexican rice. Warm corn tortillas make the perfect accompaniment for scooping up every bit of the rich sauce.

Top each serving with toasted sesame seeds, fresh cilantro, and a squeeze of lime juice for brightness.

For a complete meal, pair it with:

  • Refried beans
  • Mexican street corn
  • Fresh avocado slices
  • Pickled red onions
  • Cabbage slaw

Tips for Success

Use Quality Chilies

The dried chilies are the foundation of the mole. Fresh, pliable chilies provide the best flavor and aroma.

Don’t Skip the Toasting

Toasting the chilies, nuts, and seeds develops deeper flavors that give mole its characteristic complexity.

Blend Thoroughly

A smooth sauce is essential. Take extra time blending and strain if desired for restaurant-quality texture.

Balance the Flavors

Mole should be a balance of smoky, savory, spicy, and slightly sweet flavors. Adjust salt, sugar, or chocolate according to your preference.

Make Ahead

Mole sauce often tastes even better the next day. Prepare it in advance and refrigerate overnight for enhanced flavor development.

Storage

Store leftover Chicken Mole in an airtight container in the refrigerator for up to 4 days.

To freeze, place cooled chicken and sauce in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Conclusion

Chicken Mole is a true celebration of Mexican cuisine, combining simple ingredients into a remarkably rich and sophisticated dish. The layers of smoky chilies, toasted nuts, warm spices, and dark chocolate create a sauce unlike any other. Whether you’re preparing it for a family gathering or a cozy weekend dinner, this authentic Chicken Mole recipe delivers comforting flavors and impressive results that everyone will remember. Enjoy every bite with warm tortillas and your favorite sides for a meal that feels both traditional and extraordinary.

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