Chicken Mole Recipe

Chicken Mole is one of the most iconic dishes in Mexican cuisine, known for its complex flavors, deep earthy notes, and velvety sauce made with chilies, nuts, spices, and a hint of chocolate. It’s not a quick weekday meal but rather a celebratory dish that rewards the cook with depth and balance.

The beauty of mole lies in its balance—savory, sweet, smoky, and slightly bitter tones all in one bite. This recipe brings that richness to your table, honoring tradition while keeping preparation straightforward enough for home kitchens.

Quick Facts

1. Prep Time: 25 minutes

2. Cook Time: 1 hour 15 minutes

3. Total Time: 1 hour 40 minutes

4. Servings: 6 portions

Ingredients

• 6 bone-in chicken thighs or drumsticks

• 3 tablespoons vegetable oil

• 4 dried pasilla chilies, stemmed and seeded

• 3 dried ancho chilies, stemmed and seeded

• 2 dried guajillo chilies, stemmed and seeded

• 2 medium tomatoes, roasted

• 1 medium onion, sliced and roasted

• 3 garlic cloves, roasted

• ½ cup roasted almonds or peanuts

• 2 slices of day-old bread, toasted

• 2 tablespoons sesame seeds, toasted

• 1 cinnamon stick

• 3 cloves

• 5 whole black peppercorns

• ½ teaspoon cumin seeds

• 2 cups chicken broth

• 1 tablet (about 3 ounces) Mexican chocolate (such as Abuelita)

• Salt, to taste

Step-by-Step Instructions

1. Prepare the Chicken: Season chicken with salt and sear in a large pot with oil until golden brown on all sides. Remove and set aside.

2. Toast the Chilies: In the same pan, lightly toast the dried chilies until fragrant (be careful not to burn). Soak them in hot water for 20 minutes until softened.

3. Blend the Base: In a blender, combine rehydrated chilies, roasted tomatoes, onion, garlic, almonds, bread, sesame seeds, cinnamon, cloves, peppercorns, and cumin. Add 1 cup of broth and blend until smooth.

4. Cook the Sauce: Pour the blended mixture back into the pot with a tablespoon of oil. Simmer for 10 minutes, stirring often.

5. Add Chocolate: Break Mexican chocolate into small pieces and stir into the sauce until melted. Add the remaining broth. Adjust salt to taste.

6. Finish Cooking: Return chicken to the pot, cover, and simmer for 40–45 minutes until chicken is cooked through and tender.

7. Serve: Plate chicken with generous spoonfuls of mole sauce, and garnish with toasted sesame seeds if desired.

Variations and Alterations

Mole recipes vary across Mexico, often tied to local traditions and ingredients. You can adapt this recipe to suit your pantry or regional inspiration:

• Spicy Mole Poblano: Add extra guajillo chilies or even chipotle peppers for more heat.

• Nut-Free Mole: Replace almonds/peanuts with pumpkin seeds for a safe and earthy option.

• Vegetarian Mole: Swap chicken with roasted cauliflower, squash, or portobello mushrooms.

• Shortcut Version: Use store-bought mole paste (such as Doña María) diluted with broth for a faster version.

Key Notes to Remember

1. Always toast chilies lightly; burning them will make the sauce bitter.

2. Mexican chocolate has sugar and cinnamon, giving mole its unique sweetness.

3. The sauce thickens as it cooks; adjust with broth to reach the right consistency.

4. Mole is traditionally served with warm tortillas and fluffy rice.

A Celebration on Your Plate

Chicken Mole isn’t just food—it’s heritage simmered in a pot. Each spoonful captures centuries of culinary wisdom, blending indigenous and Spanish influences into a dish that feels like a feast.

Whether you serve it at family gatherings or as a weekend project, mole has the power to transform a simple dinner into a cultural celebration.

» More Mexican Recipes to Try:

If these enchiladas potosinas became a new favorite at home, keep the flavor fiesta going with more recipes from Avocados Cocina Mexicana:

• Sloppy Burrito Recipe

• Artichoke Tacos

• Black Bean and Shrimp Tacos

• Octopus Taco Recipe

• Easy Jalapeño Poppers (Deep-Fried)

Click through and bookmark your favorites so you’ve always got a new Mexican recipe ready to cook next.