If you are looking to bring the rich, complex flavors of Mexican cuisine into your kitchen, this Chicken Mole Recipe is an absolute showstopper. With its deep, velvety sauce that balances smoky dried chiles, aromatic spices, nuts, and a hint of chocolate, this dish is a celebration of flavor and tradition. Whether you’re cooking for family or a special gathering, this recipe offers a perfect blend of savory and subtle sweetness that will have everyone asking for seconds.
Ingredients You’ll Need
This Chicken Mole Recipe uses simple yet essential ingredients, each bringing its own magic to the plate. From the earthy dried chiles that provide depth, to the nuts and seeds that add texture and body, every component plays a crucial role in creating that luscious, unforgettable sauce.
- 5 lbs whole chicken (cut into pieces): The star protein that absorbs all those rich mole flavors beautifully.
- 1 onion (cut into 4 pieces): Adds sweetness and base flavor when simmered with the chicken.
- 3 cloves garlic: Brings warmth and aromatic punch during cooking.
- 2 tsp kosher salt: Essential for seasoning both chicken and mole sauce, enhancing all other flavors.
- 4 dried Guajillo peppers: Mild but flavorful, they contribute smoky and fruity notes to the sauce.
- 6 dried Pasilla peppers: Add richness and mild heat without overpowering the dish.
- 3 dried Ancho Chile peppers: Offer a sweet, raisin-like depth crucial for authentic mole flavor.
- 8 tbsp vegetable oil (divided): For toasting and frying ingredients, helping to release their full flavors.
- 2½ cups low-sodium chicken broth: Moistens the mole and helps blend the flavors smoothly.
- 6 cloves garlic (for sauce): Boosts the aromatic profile of the mole sauce.
- 1 cinnamon stick: Adds warmth and a subtle sweet spice to the sauce.
- 5 whole cloves: Impart a fragrant, slightly sweet and spicy note.
- ½ tsp kosher salt (for sauce): Balances the mole’s complexity.
- 1 onion (chopped): Softens and sweetens the mole when sautéed.
- 3 tomatoes (chopped): Bring acidity and body to the sauce.
- â…“ cup raisins: Lend a subtle sweetness that contrasts beautifully with the chiles.
- ¼ cup sesame seeds: Toasted for nutty flavor and texture.
- ¼ cup almonds: Give richness and a creamy mouthfeel when blended.
- ¼ cup pepitas (pumpkin seeds): Enhance texture and add a mild, nutty flavor.
- 3 oz. dark chocolate (roughly chopped, preferably Mexican chocolate): The secret ingredient that makes mole truly special with its bittersweet complexity.
How to Make Chicken Mole Recipe
Step 1: Cook the Chicken
Begin by placing the chicken pieces, onion, garlic, and salt in a large pot. Cover them with water until fully submerged. Bring to a boil, then reduce the heat and let it simmer gently, covered, for 45 minutes. This will yield tender, juicy chicken and a flavorful broth that you will use later in the sauce.
Step 2: Prepare the Dried Peppers
While the chicken cooks, remove stems and seeds from the Guajillo, Pasilla, and Ancho peppers to avoid bitterness. Heat 4 tablespoons of vegetable oil in a skillet and pan-fry the peppers for a few minutes until they become fragrant and slightly softened, unlocking their smoky, fruity essences.
Step 3: Blend Peppers with Broth
Transfer the toasted peppers to a food processor and add 2½ cups of chicken broth. You can use the water from the cooked chicken, which is brimming with flavor. Blend until smooth to create the base of your mole sauce.
Step 4: Cook Aromatics
Add 2 tablespoons of oil to a skillet over medium heat. Toss in the garlic cloves, cinnamon stick, whole cloves, and salt. Cook until the garlic starts to brown and the spices release their aromas. Then add chopped onion and tomatoes, cooking until softened and nicely melded together, building another flavor layer.
Step 5: Combine Aromatics in Food Processor
Remove the cinnamon stick and whole cloves from the skillet so they don’t overpower the sauce. Transfer the cooked onions, tomatoes, and garlic mixture into the food processor alongside the blended peppers to continue building depth in the sauce.
Step 6: Toast Nuts, Seeds, and Raisins
Add the remaining oil to the skillet and toast the raisins, sesame seeds, almonds, and pepitas until golden brown. Toasting enhances their nuttiness and texture, which is crucial for the mole’s rich complexity.
Step 7: Blend Everything Together
Mix the toasted nuts, seeds, and raisins into the food processor. Blend all the ingredients until you achieve an impeccably smooth and thick sauce. This is the heart of your Chicken Mole Recipe, so take your time to get the texture just right.
Step 8: Simmer the Mole Sauce
Pour the combined sauce into a large skillet and cook it over medium heat, stirring occasionally, for about 5 minutes. This step deepens the flavors and allows the sauce to thicken a bit before adding the chocolate.
Step 9: Add Chocolate and Cook Slowly
Drop in the chopped dark chocolate, stirring until melted and fully incorporated. Let the sauce simmer gently for 30 to 45 minutes, stirring frequently. If the sauce becomes too thick, add more chicken broth to reach your preferred consistency. This slow cooking develops the rich, luscious mole that’s the soul of the dish.
Step 10: Coat the Chicken in Mole Sauce
Finally, add the cooked chicken pieces into the sauce and gently stir to coat them well. Let the chicken absorb the vibrant flavors for a few minutes on low heat. Just before serving, sprinkle sesame seeds and fresh cilantro for that perfect finishing touch.
How to Serve Chicken Mole Recipe
Garnishes
Garnishing isn’t just about looks; it’s about enhancing the whole dining experience. Sprinkle toasted sesame seeds and fresh cilantro leaves on top to add a subtle crunch and fresh brightness that balances out the rich mole sauce beautifully.
Side Dishes
This Chicken Mole Recipe shines brightest when paired with fluffy white rice or warm corn tortillas. The rice soaks up the delicious sauce, and tortillas offer a fun, hands-on way to enjoy every last bit. You can also serve with refried beans or a simple mixed greens salad for contrast.
Creative Ways to Present
For a truly festive meal, serve your chicken mole family-style on a large platter garnished with extra seeds and fresh herbs. Alternatively, arrange the chicken on individual plates with a drizzle of mole sauce and a side of colorful Mexican street corn-style salad. It’s irresistible both visually and on the palate!
Make Ahead and Storage
Storing Leftovers
Leftover chicken mole keeps its magic when stored properly. Place the chicken and sauce in an airtight container and refrigerate for up to 3 days. The flavors will continue to meld, making it even more delicious the next day.
Freezing
You can freeze chicken mole for up to 3 months. Store the sauce and chicken together in a freezer-safe container or bag. When you want to enjoy it again, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent the sauce from sticking or burning. Adding a splash of chicken broth or water can help bring the sauce back to its perfect consistency.
FAQs
Can I use chicken breasts instead of a whole chicken?
Absolutely! Chicken breasts or thighs work well, but keep in mind that bone-in pieces add extra flavor to the broth and sauce.
Is the chocolate in mole sweet or bitter?
Traditional mole uses bittersweet or Mexican chocolate, which has a slightly bitter edge that complements the spicy and savory flavors beautifully.
Can I make this recipe vegetarian?
Yes! Swap the chicken for roasted vegetables or tofu, and use vegetable broth instead of chicken broth to create a delicious vegetarian mole.
What type of peppers are best for mole?
Guajillo, Pasilla, and Ancho peppers are classic choices, each contributing their unique smoky, fruity, and mild heat elements vital to authentic mole.
How long does the mole sauce last in the fridge?
The mole sauce will stay fresh in the fridge for up to a week when stored in an airtight container, making it great for cooking ahead.
Final Thoughts
Whipping up this Chicken Mole Recipe at home is like taking a delicious trip to Mexico without leaving your kitchen. The mix of rich, spicy, nutty, and chocolatey flavors creates a dish that’s truly unforgettable. So grab your ingredients, roll up your sleeves, and enjoy the warm satisfaction of making and sharing a meal that delights every sense.
Print
Chicken Mole Recipe
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This traditional Chicken Mole recipe combines tender chicken simmered to perfection with a rich, complex mole sauce made from a blend of dried chilies, toasted nuts, seeds, spices, and dark Mexican chocolate. Slow-cooked for maximum flavor, this dish is a staple of Mexican cuisine and perfect for a hearty family meal.
Ingredients
Chicken and Broth
- 5 lbs whole chicken (cut into pieces)
- 1 onion (cut into 4 pieces)
- 3 cloves garlic
- 2 tsp kosher salt
- Water (enough to submerge chicken)
Dried Peppers and Sauce Base
- 4 dried Guajillo peppers
- 6 dried Pasilla peppers
- 3 dried Ancho Chile peppers
- 8 tbsp vegetable oil (divided)
- 2½ cups low-sodium chicken broth (can use cooking water from chicken)
Sauce Aromatics and Vegetables
- 6 cloves garlic
- 1 cinnamon stick
- 5 whole cloves
- ½ tsp kosher salt
- 1 onion (chopped)
- 3 tomatoes (chopped)
Nuts, Seeds and Extras
- â…“ cup raisins
- ¼ cup sesame seeds
- ¼ cup almonds
- ¼ cup pepitas (pumpkin seeds)
- 3 oz. dark chocolate (roughly chopped, preferably Mexican chocolate)
Instructions
- Simmer Chicken: Place the chicken pieces, quartered onion, whole garlic cloves, and kosher salt in a large pot. Fill with enough water to fully submerge the chicken. Bring to a boil over high heat, then reduce heat to a simmer. Cover and cook for 45 minutes until the chicken is cooked through and tender.
- Prepare Dried Peppers: Remove stems and seeds from the dried Guajillo, Pasilla, and Ancho peppers. Heat 4 tablespoons of vegetable oil in a skillet over medium heat and pan-fry the peppers for a couple of minutes until they become fragrant, being careful not to burn them.
- Blend Peppers: Transfer the toasted peppers into a food processor. Add 2½ cups of low-sodium chicken broth (you may use the water from cooking the chicken) and blend until smooth to create the chili base.
- Sauté Aromatics: In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the 6 cloves of garlic, cinnamon stick, whole cloves, and ½ teaspoon kosher salt. Cook for a couple of minutes until garlic starts to brown slightly. Add the chopped onion and tomatoes, continuing to cook until softened, about 3-5 minutes.
- Combine Aromatics: Remove the cinnamon stick and whole cloves, then transfer the sautéed garlic, onion, and tomato mixture into the food processor with the chili puree.
- Toast Nuts and Seeds: Add the remaining 2 tablespoons of vegetable oil to the same skillet. Add the raisins, sesame seeds, almonds, and pepitas. Toast over medium heat, stirring frequently, until the nuts and seeds are golden brown and aromatic, about 3-5 minutes.
- Blend Nuts and Seeds: Add the toasted nuts, seeds, and raisins to the food processor. Blend all the ingredients together until you achieve a smooth, rich mole sauce.
- Simmer Sauce: Pour the mole sauce back into the skillet and cook over medium heat, stirring occasionally, for 5 minutes to allow the flavors to meld.
- Add Chocolate: Stir in the chopped dark chocolate until it melts completely into the sauce. Continue cooking the sauce on low heat for 30 to 45 minutes, stirring occasionally. Add extra chicken broth as needed to keep the sauce at desired consistency.
- Coat Chicken: Add the cooked chicken pieces to the mole sauce, stirring gently to coat all pieces thoroughly. Heat through for a few minutes. Garnish with additional sesame seeds and cilantro if desired. Serve hot with rice and/or tortillas.
Notes
- You can substitute vegetable oil with other neutral oils like canola or sunflower if preferred.
- For a spicier mole, leave some seeds in the chilies before toasting.
- If Mexican chocolate is unavailable, use bittersweet chocolate with a pinch of cinnamon.
- Toast nuts and seeds carefully as they can burn quickly and alter the flavor.
- Use low-sodium chicken broth to better control the saltiness of the final dish.
