Did you know that traditional chicken mole recipes contain an average of 20-30 ingredients, with some variants using up to 100 different components? This complexity might seem intimidating, but our chicken mole recipe simplifies this classic Mexican dish without sacrificing its rich, nuanced flavors. Chicken mole stands as one of Mexico’s most celebrated culinary treasures, combining the unexpected pairing of chocolate and chili peppers to create a sauce that’s simultaneously sweet, savory, and spicy. This chicken mole recipe will guide you through creating this remarkable dish in your own kitchen, transforming ordinary chicken into something truly extraordinary with a sauce that’s been perfected over centuries.
Why You’ll Love This Recipe
- Perfect balance of sweet, savory, and spicy flavors
- Simplified process that maintains authentic taste
- Creates impressive results that will impress family and guests
- Can be prepared ahead for convenient meal planning
- Introduces you to a cornerstone of Mexican cuisine
- Customizable heat level to suit your preference
- Freezes beautifully for future meals
Ingredients List
For the Mole Sauce:
- 3 dried ancho chilies (seeds removed)
- 2 dried guajillo chilies (seeds removed)
- 1 chipotle pepper in adobo sauce (adjust for spice preference)
- 2 tablespoons sesame seeds
- 2 tablespoons pumpkin seeds
- 1/4 cup sliced almonds
- 1 corn tortilla, torn into pieces
- 2 tablespoons raisins
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground coriander
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 2 cups chicken broth
- 2 ounces dark chocolate (70% cacao or higher), chopped
- 1-2 tablespoons brown sugar (to taste)
- Salt to taste
For the Chicken:
- 2 pounds bone-in, skin-on chicken thighs and breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
Garnish Options:
- Toasted sesame seeds
- Chopped fresh cilantro
- Lime wedges
- Thinly sliced radishes
- Mexican crema or sour cream
Substitution Options:
- Replace ancho/guajillo chilies with 3-4 tablespoons quality chili powder
- Substitute dark chocolate with 3 tablespoons unsweetened cocoa powder + 1 tablespoon butter
- Use boneless chicken pieces for faster cooking
- Replace almonds with any other nut you prefer (walnuts or pecans work well)
Timing
- Preparation Time: 30 minutes (15% less if using pre-toasted nuts)
- Cooking Time: 60 minutes
- Total Time: 90 minutes
- Active Time: 45 minutes (the rest is simmering or baking)
Step-by-Step Instructions
Step 1: Prepare the Dried Chilies
Heat a dry skillet over medium heat. Toast the dried ancho and guajillo chilies for about 30 seconds per side until they become aromatic and slightly pliable. Take care not to burn them, as this will create bitterness in your sauce. Transfer the toasted chilies to a bowl and cover with hot water. Let them soak for 20-30 minutes until soft and pliable. Drain, reserving 1/2 cup of the soaking liquid.
Step 2: Toast the Seeds and Nuts
In the same skillet, toast the sesame seeds, pumpkin seeds, and almonds until golden and fragrant, about 3-5 minutes, stirring frequently. The sesame seeds will start popping slightly when ready. Remove from heat and set aside. This toasting step releases essential oils that contribute to mole’s complex flavor profile.
Step 3: Sear the Chicken
Pat the chicken pieces dry with paper towels and season generously with salt and pepper. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the chicken skin-side down first until golden brown, about 5-7 minutes per side. Transfer the seared chicken to a plate and set aside.
Step 4: Start the Mole Base
Reduce heat to medium and add a bit more oil if needed. Add the chopped onion to the pot and sauté until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the cinnamon, cumin, cloves, and coriander, stirring continuously for 30 seconds to toast the spices and release their aromas.
Step 5: Build the Sauce
Add the torn tortilla pieces and raisins to the pot, stirring to combine with the spices. Pour in the fire-roasted tomatoes with their juices and cook for 2-3 minutes. Now add the drained rehydrated chilies, toasted seeds and nuts, and chipotle pepper. Pour in the chicken broth and bring the mixture to a simmer. Cook for about 10 minutes to meld the flavors.
Step 6: Blend the Mole Sauce
Working carefully with the hot mixture, transfer the contents of the pot to a blender. Add the chopped chocolate and blend until completely smooth, adding some of the reserved chili soaking liquid if the sauce is too thick. You want a velvety, pourable consistency. Return the blended sauce to the pot.
Step 7: Simmer and Season
Add the brown sugar to the sauce and stir to dissolve. Taste and adjust seasonings with salt and more sugar if needed. The sauce should have a balanced flavor—rich, slightly sweet, with a complex spice profile and mild heat. Simmer the sauce gently for about 10 minutes to allow flavors to further develop.
Step 8: Combine Chicken and Mole
Return the seared chicken pieces to the pot, nestling them into the sauce. Spoon some sauce over the chicken to coat it well. Cover the pot and simmer on low heat for 30-40 minutes, until the chicken is completely tender and cooked through (165°F internal temperature). For bone-in pieces, this ensures the meat becomes fall-off-the-bone tender.
Step 9: Final Touches
Once the chicken is fully cooked, transfer it to a serving platter. Give the mole sauce a final stir and taste for seasoning adjustments. If the sauce has thickened too much during cooking, thin it with a little chicken broth. Pour the sauce generously over the chicken, ensuring each piece is well-coated.
Step 10: Garnish and Serve
Sprinkle the dish with toasted sesame seeds and freshly chopped cilantro. Serve with lime wedges, sliced radishes, and a dollop of Mexican crema or sour cream on the side. The bright, fresh garnishes provide a beautiful contrast to the rich, complex mole.
Nutritional Information
Per serving (based on 6 servings):
- Calories: 420
- Protein: 28g
- Carbohydrates: 18g
- Dietary Fiber: 5g
- Sugars: 8g
- Fat: 26g
- Saturated Fat: 7g
- Cholesterol: 95mg
- Sodium: 580mg
- Potassium: 650mg
- Vitamin A: 25% DV
- Vitamin C: 15% DV
- Calcium: 8% DV
- Iron: 15% DV
Healthier Alternatives for the Recipe
- Lower Calorie Version: Use boneless, skinless chicken breasts and reduce oil to 1 tablespoon. This cuts approximately 120 calories per serving.
- Reduce Sodium: Use low-sodium chicken broth and adjust salt to taste.
- Increase Fiber: Add 1/2 cup cooked black beans to the final dish.
- Dairy-Free Option: Skip the cream garnish or use a coconut-based alternative.
- Lower Sugar Option: Omit the brown sugar and use 70% or higher dark chocolate.
- Nut-Free Version: Replace the almonds with pepitas (hulled pumpkin seeds) for similar texture and nutrition.
- Gluten-Free Adaptation: Ensure your chocolate is gluten-free and use a corn tortilla certified gluten-free.
Serving Suggestions
- Serve over fluffy white rice or Mexican red rice to absorb the delicious sauce
- Accompany with warm corn tortillas for an authentic experience
- Pair with a simple side of black beans with a touch of cumin
- Add a fresh component with a light jicama and citrus salad
- For a complete feast, serve alongside guacamole and homemade salsa
- A simple cucumber and lime salad provides refreshing contrast
- For special occasions, complement with a glass of medium-bodied red wine or Mexican beer
Common Mistakes to Avoid
- Burning the chilies: This creates bitter flavors that can’t be fixed. Toast them just until fragrant.
- Under-blending the sauce: A properly smooth mole requires thorough blending for at least 2-3 minutes.
- Rushing the process: Mole develops depth when allowed to simmer slowly. According to culinary studies, flavor compounds need time to fully develop.
- Skipping the chocolate: This essential ingredient balances the heat and adds characteristic richness.
- Using pre-ground spices that are past their prime: For maximum flavor, use fresh spices, as ground spices lose 50% of their potency after six months.
- Overcooking the chicken: Once it reaches 165°F, it’s done. Overcooking, especially breast meat, will result in dry chicken.
- Not tasting as you go: Mole requires flavor balancing throughout the cooking process.
Storing Tips for the Recipe
- Refrigeration: Store leftover chicken mole in an airtight container for up to 4 days. The flavors actually improve after a day as they continue to meld.
- Freezing: Mole sauce freezes exceptionally well for up to 3 months. Freeze in portion-sized containers for easy future meals.
- Reheating: Gently reheat on the stovetop over medium-low heat, adding a splash of chicken broth if the sauce has thickened too much.
- Make-Ahead Option: The mole sauce can be made up to 3 days in advance and stored in the refrigerator, then reheated when ready to cook the chicken.
- Sauce Only: Consider making a double batch of sauce and freezing half without chicken for future use with other proteins or as an enchilada sauce.
This chicken mole recipe offers a perfect balance of complex flavors, combining chocolate, chilies, and spices to create an authentic Mexican classic that’s impressive yet achievable. The rich sauce transforms ordinary chicken into a memorable meal that showcases the depth of Mexican culinary traditions. We’ve simplified the process while maintaining the essential character of traditional mole.
Have you tried making chicken mole before? We’d love to hear about your experience in the comments section below! Don’t forget to subscribe to our blog for more international recipes and cooking tips that bring global flavors to your kitchen.
FAQs
Q: Can I make chicken mole in a slow cooker? A: Absolutely! Prepare the sauce as directed, then transfer it and the seared chicken to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
Q: Is mole sauce supposed to be spicy? A: Traditional mole has a mild to medium heat level that’s balanced by sweet and savory elements. You can adjust the spice level by increasing or decreasing the amount of chilies.
Q: What if I can’t find specific dried chilies for this chicken mole recipe? A: Quality chili powder can substitute in a pinch, though the flavor profile will be slightly different. Use about 3-4 tablespoons and adjust to taste.
Q: Can I use other meats instead of chicken? A: Yes! Mole pairs wonderfully with turkey, pork, or beef. Cooking times will vary depending on your choice of protein.
Q: How can I tell when my mole sauce is “done”? A: A properly cooked mole should coat the back of a spoon and have a harmonious flavor with no single ingredient dominating. The sauce should be smooth and velvety.
Q: Is there a quick version of chicken mole for busy weeknights? A: For a shortcut, use boneless chicken pieces and prepared mole paste (available at many grocery stores). Dilute the paste with chicken broth according to package directions.