Homemade Chicken Mole Recipe for Rich and Flavorful Magic

Dark chocolate and chili peppers dance together in this soul-warming chicken mole that whispers stories from mexico’s culinary heartland.

Regional traditions blend seamlessly through complex layers of flavor waiting to surprise you.

Nutty undertones and deep spice create an unexpected symphony on your plate.

Generations of home cooks have perfected this intricate sauce, passing down secrets from grandmother to daughter.

Rich, velvety textures promise a journey beyond typical dinner expectations.

Subtle warmth builds with each carefully balanced bite, inviting you to savor every nuanced moment.

Let this recipe unlock a world of delicious adventure.

Why Chicken Mole Has Deep, Delicious Flavor

• Perfect for adventurous home cooks ready to explore Mexican cuisine without advanced culinary skills.
• Complete recipe in under 90 minutes, making it ideal for weekend meal preparation or special dinner gatherings.
• Packed with protein from chicken, antioxidants from chilies, and rich nutrients from nuts and seeds, delivering a balanced meal.
• Experience traditional Mexican cooking techniques that transform simple ingredients into a complex, deeply satisfying dish with layers of flavor and history.

Ingredients for Traditional Chicken Mole

• Chicken: Tender meat as the main protein for the dish, choose free-range or organic for best flavor.
• Chicken Broth: Provides rich liquid base and additional depth of flavor.

• Ancho Chilies, Guajillo Chilies: Foundational spice and flavor for traditional mole sauce, select dried chilies that are pliable and deep in color.

• Onions, Garlic: Aromatic foundation that adds complexity to the sauce.
• Tomatoes: Provides natural sweetness and acidity to balance the sauce.
• Tortillas: Helps thicken the sauce with authentic Mexican texture.

• Cumin, Oregano, Cinnamon, Cloves: Warm spices that create deep, rich flavor profile.
• Salt, Black Pepper: Essential for seasoning and enhancing overall taste.

• Nuts, Sesame Seeds, Raisins: Add texture, nutty depth, and slight sweetness to the sauce.
• Cocoa Powder or Mexican Chocolate: Provides signature mole sauce complexity and slight bitterness.

• Cilantro, Toasted Sesame Seeds: Fresh herb and crunchy topping for final presentation.

How to Make Chicken Mole That’s Bold and Rich

Step 1: Poach the Protein

Sprinkle chicken with salt and pepper.

• Bay leaves
• Chicken broth

Bring liquid to a boil, then lower heat and simmer until chicken is completely tender, around 30 minutes.

Remove chicken and save the cooking liquid for sauce preparation.

Step 2: Transform the Chilies

Carefully remove stems and seeds from dried chilies.

Quickly toast chilies in a dry skillet, flipping each side for about 30 seconds until aromatic.

Submerge toasted chilies in warm water, allowing them to soften for 10 minutes.

Step 3: Craft the Magical Sauce

• Onions
• Garlic
• Tomatoes

• Nuts
• Sesame seeds
• Raisins
• Torn tortillas

• Cumin
• Oregano
• Cinnamon
• Cloves

Blend entire mixture with reserved chicken broth until silky smooth.

Return sauce to skillet, incorporate cocoa powder or Mexican chocolate.

Simmer sauce for 15 minutes, stirring periodically.

Step 4: Marry Flavors and Plate

Gently nestle cooked chicken into mole sauce.

Simmer together for 10 minutes.

Season with additional salt and pepper as desired.

Serve immediately, garnishing with toasted sesame seeds and fresh cilantro.

Tips for Building Flavor in Mole Sauce

• Preserve Chicken Moisture: Simmer the chicken gently in broth to keep it tender and prevent drying out during cooking.
• Toast Chilies Carefully: Quickly toast dried chilies just until fragrant to release their oils without burning, which can create a bitter taste.
• Blend for Smooth Texture: Use a high-powered blender to create a silky, consistent mole sauce without lumps or chunky ingredients.
• Balance Chocolate Flavor: Add cocoa powder or Mexican chocolate gradually, tasting as you go to achieve the perfect rich, complex undertone without overwhelming sweetness.
• Customize Spice Level: Adjust the number and type of dried chilies to control the heat intensity, making the mole sauce milder or spicier according to your preference.

How to Reheat Mole and Keep It Smooth

• Store leftover chicken mole in an airtight container for up to 4 days in the refrigerator, ensuring the sauce completely covers the chicken to maintain moisture.
• Transfer the cooled dish to freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months without losing flavor or texture.
• Warm the mole in a skillet over medium-low heat, stirring occasionally and adding a splash of chicken broth to prevent drying out and maintain sauce consistency.
• Place portions in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between each to distribute heat evenly.

What Goes Well with Chicken Mole

• Select a medium-bodied Mexican red like Tempranillo or a bold California Zinfandel that complements the rich, complex mole sauce with its deep spice and chocolate undertones.
• Mix a bright Mexican margarita using fresh lime juice, tequila, and a hint of orange liqueur to cut through the sauce's richness and provide a refreshing contrast.
• Prepare Mexican white rice with toasted almonds and a light cucumber-radish salad to balance the mole's intense flavors and provide textural variety.
• Choose a crisp Modelo Negra or Dos Equis Amber that offers subtle malt sweetness to harmonize with the chocolate and chili notes in the mole sauce.

Creative Twists on Chicken Mole Sauce

• Vegetarian Mole: Replace chicken with firm tofu or seitan, marinating in vegetable broth to enhance flavor and maintain moisture. Adjust cooking time to prevent overcooking plant-based protein.
• Spicy Chocolate Mole: Increase dark chocolate content and add extra cayenne pepper for a more intense, fiery version. Incorporate smoky chipotle peppers to elevate heat and complexity.
• Low-Carb Mole: Substitute tortillas with almond flour or ground sunflower seeds. Use cauliflower instead of traditional thickeners to reduce carbohydrate content while maintaining sauce consistency.
• Gluten-Free Adaptation: Use corn tortillas or gluten-free bread alternatives. Select certified gluten-free chocolate and verify all spice blend ingredients are free from cross-contamination.

Chicken Mole Recipe’s Common Questions

• What are the key ingredients that give mole sauce its unique flavor?

The magic of mole sauce comes from a complex blend of dried chilies, nuts, seeds, spices like cinnamon and cumin, and a touch of chocolate, which creates a rich, deep, and slightly sweet flavor profile.

• Is mole sauce very spicy?

Not necessarily. While it uses dried chilies, the sauce is more about layered, complex flavors rather than intense heat. You can control the spice level by choosing milder chilies or removing more seeds.

• Why do you toast the chilies before using them?

Toasting dried chilies releases their essential oils and enhances their natural flavor, creating a deeper, more robust taste that becomes the foundation of an authentic mole sauce.

• Can I make mole sauce ahead of time?

Absolutely! Mole sauce actually improves in flavor when made in advance. You can prepare it a day or two before and refrigerate, which allows the spices and ingredients to meld together even more intensely.

Chicken Mole Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 10 reviews

• Total Time: 1 hour
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Rich Mexican mole sauce envelops tender chicken in a culinary symphony of complex flavors. Bold spices and chocolate create an irresistible harmony that transports you straight to the heart of authentic Mexican cuisine.

---

Ingredients

Scale 1x2x3x

Chicken Ingredients:

• 4 bone-in, skin-on chicken thighs (or boneless breasts)
• 2 cups chicken broth (for poaching the chicken)
• 1 teaspoon salt
• ½ teaspoon black pepper

Spices and Aromatics:

• 2 dried ancho chilies (stems & seeds removed, soaked in warm water)
• 2 dried guajillo chilies (or pasilla chilies, soaked in warm water)
• 1 small onion (chopped)
• 3 cloves garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon cinnamon
• ½ teaspoon smoked paprika (optional, for depth of flavor)
• ½ teaspoon dried oregano

Additional Ingredients:

• 2 tablespoons vegetable oil
• 2 tablespoons peanut butter (or ground almonds)
• ¼ cup raisins (adds slight sweetness)
• 1 small corn tortilla (torn into pieces, for thickening)
• 2 medium tomatoes (chopped)
• 2 cups chicken broth (or reserved poaching liquid)
• 1 ounce (28 grams) dark chocolate (70% or Mexican chocolate like Abuelita)
• 1 teaspoon sugar (optional, for balance)
• Salt & black pepper to taste
• Sesame seeds (for sprinkling)
• Chopped cilantro
• Warm corn tortillas or rice

Cook Mode Prevent your screen from going dark

---

Instructions

1. Poach chicken with aromatic bay leaves in flavorful broth, ensuring meat becomes tender and fully cooked through gentle simmering.
2. Carefully remove stems and seeds from dried chilies, then delicately toast them in a dry skillet until they release their rich, smoky fragrance.
3. Submerge toasted chilies in warm water, allowing them to rehydrate and soften for optimal flavor extraction.
4. Sauté aromatics including onions and garlic in a skillet, creating a fragrant base for the complex sauce.
5. Introduce textural elements like nuts, sesame seeds, raisins, and torn tortillas, creating depth and richness in the sauce.
6. Incorporate warm spices such as cumin, oregano, cinnamon, and cloves to build layers of complexity.
7. Transform sauce ingredients into a smooth, velvety mixture using reserved chicken broth, blending until perfectly integrated.
8. Enrich the sauce with deep, luxurious notes of cocoa powder or traditional Mexican chocolate, simmering to meld flavors.
9. Gently reunite poached chicken with the robust mole sauce, allowing them to marry and intensify for several minutes.
10. Finalize the dish by adjusting seasoning and garnishing with toasted sesame seeds and fresh cilantro for a vibrant presentation.

Notes

• Choose bone-in, skin-on chicken thighs for richer, more succulent meat that holds up beautifully in the complex mole sauce.
• Toast dried chilies carefully to release their deep, smoky flavors without burning, which can create bitter undertones.
• Experiment with different chili varieties like ancho, guajillo, or pasilla to customize the sauce’s heat and depth of flavor.
• Substitute Mexican chocolate with dark chocolate and a pinch of cinnamon for a similar rich, slightly sweet profile that complements the savory elements.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 695
• Sugar: 2 g
• Sodium: 670 mg
• Fat: 41 g
• Saturated Fat: 24 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 57 g
• Fiber: 3 g
• Protein: 36 g
• Cholesterol: 130 mg