Chicken Mole

Chicken Mole is one of Mexico’s most iconic dishes — a culinary masterpiece that beautifully balances complexity with comfort.

It’s a sauce that tells a story in every bite: smoky dried chiles toasted to perfection, the nuttiness of sesame seeds, the subtle sweetness of raisins, and the deep richness of dark chocolate, all intertwined with warm spices. Each ingredient builds upon the next, creating a symphony of flavors that is earthy, sweet, spicy, and savory all at once.

Served over tender, juicy chicken, it’s a dish that invites slow, appreciative eating — a celebration of patience, tradition, and bold culinary artistry.

Why People Will Love This Chicken Mole Recipe

A Symphony of Flavors – The sauce layers smoky, sweet, nutty, and earthy notes, giving every bite a complexity that keeps you coming back for more.

Authentic Culinary Heritage – Captures the heart of traditional Mexican cooking, bringing the flavors of Oaxaca or Puebla right into your kitchen.

Deep, Comforting Warmth – The combination of rich spices, chocolate, and slow-simmered chicken creates a soul-warming meal perfect for family gatherings.

Gourmet Yet Homestyle – Feels like a dish you’d find at a fine dining restaurant, but carries the warmth and comfort of a home-cooked meal.

Versatile Serving Options – Pairs beautifully with rice, beans, or warm tortillas, making it easy to adapt for everyday meals or special occasions.

Key Ingredients:

Dried Ancho, Pasilla, and Mulato Chiles – The smoky, slightly sweet foundation of the mole, giving the sauce its depth and authentic character.

Dark Chocolate (70% or higher) – Adds a luxurious richness, balancing bitterness and sweetness for a signature mole finish.

Nut and Seed Blend – Almond or peanut butter with toasted sesame seeds provides creaminess, body, and nutty undertones.

Warm Aromatic Spices – Cumin, cinnamon, cloves, and oregano weave layers of warmth and fragrance throughout the sauce.

Tender Bone-In Chicken – Slow-simmered to absorb the sauce’s complexity, creating juicy, flavorful bites in every mouthful.

Expert Tips:

Toast Chiles with Care – Gently toast dried chiles just until fragrant; over-toasting can make them bitter, which will overpower the sauce’s balance.

Blend for Silky Smoothness – After soaking the chiles, blend them with a small amount of soaking liquid until completely smooth for a velvety mole texture.

Build Flavor in Layers – Sauté onions, garlic, and spices before adding liquids to unlock deeper aromas and complexity.

Balance Sweetness and Spice – Taste the sauce before finishing; adjust with sugar, honey, or extra chili heat to achieve the perfect harmony.

Let the Sauce Rest – If time allows, let the mole sauce sit for a few hours or overnight; the flavors will deepen and meld beautifully.

Chicken Mole

Ingredients:

For the Mole Sauce:

4 dried ancho chiles

4 dried pasilla chiles

2 dried mulato chiles (optional, for deeper flavor)

2 tablespoons vegetable oil

1 medium onion, chopped

3 cloves garlic, minced

1/4 cup (60 g) almond or peanut butter (or a mix of both)

1/4 cup (30 g) sesame seeds

1/4 cup (30 g) raisins

1/4 cup (60 ml) tomato paste

2 cups (480 ml) chicken or vegetable broth

1/2 cup (70 g) dark chocolate or cocoa (70% cocoa or higher)

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2 tablespoons sugar or honey (adjust to taste)

Salt to taste

For the Chicken:

2 lbs (900 g) bone-in, skinless chicken thighs or breasts

1 tablespoon vegetable oil

1 onion, chopped

2 cloves garlic, minced

2 cups (480 ml) chicken broth

Salt and black pepper to taste

Instructions:

Prepare the Chiles:

Remove the stems and seeds from the dried chiles and break them into pieces.

Warm a dry skillet over medium heat and toast the chiles for about 1-2 minutes, turning occasionally, until fragrant. Avoid burning them.

Transfer the toasted chiles to a bowl and cover with hot water. Allow them to soak for 20-30 minutes until softened.

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Prepare the Mole Sauce:

Heat 2 tablespoons of vegetable oil in a large skillet or saucepan over medium heat.

Sauté the chopped onion and minced garlic until they become translucent, about 3-4 minutes.

Drain the softened chiles and place them in a blender or food processor with a little of the soaking water. Blend until smooth.

Add the blended chiles to the skillet with the onions and garlic. Cook for 5 minutes, stirring occasionally.

Add Mole Ingredients:

Incorporate the almond or peanut butter, sesame seeds, raisins, tomato paste, and chicken or vegetable broth. Mix thoroughly.

Stir in the dark chocolate, ground cumin, dried oregano, ground cinnamon, ground cloves, and sugar or honey. Continue stirring until the chocolate melts and the sauce is well combined.

Simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens and the flavors meld.

Adjust seasoning with salt and additional sugar or honey if needed.

Cook the Chicken:

While the mole sauce is simmering, season the chicken with salt and black pepper.

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Brown the chicken on all sides until golden, about 5-7 minutes.

Remove the chicken and set aside. In the same skillet, sauté the chopped onion and minced garlic until softened.

Return the chicken to the skillet and add 2 cups of chicken broth. Bring to a simmer and cook until the chicken is fully cooked and tender, about 20-30 minutes.

Combine and Serve:

Once the chicken is cooked, remove it from the skillet and set aside.

Pour the mole sauce over the chicken, or return the chicken to the sauce and simmer together for an additional 10 minutes to let the flavors meld.

Serve the chicken mole with warm tortillas, Mexican rice, or beans.

Important Notes When Making This Chicken Mole Recipe

Choose Quality Chiles – Fresh, pliable dried chiles yield richer flavor and smoother texture; avoid brittle, overly dry ones.

Mind the Chocolate – Use unsweetened or high-cocoa dark chocolate (70% or higher) to prevent the sauce from becoming overly sweet.

Control the Thickness – Adjust with extra broth if the mole is too thick, or let it simmer longer to reduce if it’s too thin.

Season Gradually – Bouillon, broth, and capers (if used) already add saltiness, so taste before adding extra salt.

Serve with the Right Sides – Warm tortillas, fluffy Mexican rice, and refried or charro beans help balance the sauce’s intensity and complete the meal.

How To Enjoy Chicken Mole After Cooking

Let It Rest Briefly – Allow the chicken and mole sauce to sit for 5–10 minutes after cooking so the flavors settle and the sauce thickens slightly.

Serve Generously Sauced – Place the chicken on a plate or shallow bowl, then ladle a generous amount of mole sauce over it so every bite is coated.

Pair with Classic Sides – Enjoy with warm corn tortillas for scooping, fluffy Mexican rice to soak up the sauce, and beans (refried or whole) for added heartiness.

Garnish Thoughtfully – Sprinkle with toasted sesame seeds, fresh cilantro, or thinly sliced radishes for a pop of color and texture.

Balance Each Bite – For the ultimate experience, take a forkful of chicken with sauce, a bit of rice or tortilla, and a touch of fresh garnish all together.

Savor Slowly – Mole is a labor of love; take your time to taste the smoky chiles, nutty seeds, warm spices, and subtle chocolate in each bite.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

What type of chocolate works best for mole?

Use high-quality dark chocolate with at least 70% cocoa content. It provides depth and slight bitterness that balances the sauce without making it overly sweet.

Can I make mole sauce ahead of time?

Yes. Mole sauce actually improves after resting. Prepare it 1–2 days in advance, store in the fridge, and gently reheat before serving to allow flavors to deepen.

Is it possible to make this recipe vegetarian or vegan?

Absolutely. Use vegetable broth instead of chicken broth, and swap the chicken for roasted vegetables, tofu, or jackfruit.

What’s the best way to tone down the spiciness if the sauce is too hot?

Add a bit more dark chocolate, a spoonful of peanut or almond butter, or a splash of broth to mellow the heat without diluting the flavor too much.

Can I freeze leftover mole sauce?

Yes. Mole sauce freezes very well. Store it in an airtight container for up to 3 months, and thaw in the refrigerator before reheating on the stovetop.

How do I prevent the dried chiles from becoming bitter when toasting?

Toast them over medium heat for just 30–60 seconds per side until fragrant, turning frequently. Remove them immediately once aromatic—burnt chiles will make the sauce bitter.

What’s the secret to getting a silky-smooth mole sauce?

Blend the soaked chiles and sauce ingredients thoroughly, preferably in a high-speed blender, and strain the sauce through a fine mesh sieve before simmering.

Can I cook the chicken directly in the mole sauce?

Yes, but brown the chicken first to develop flavor. Then, simmer it gently in the mole until fully cooked, allowing it to absorb more sauce flavor.

Why do you add nuts, seeds, and raisins to the mole?

They give the sauce richness, body, and complexity—nuts provide creaminess, sesame seeds add nuttiness, and raisins contribute subtle sweetness.

What if my mole sauce is too thick or too thin?

If too thick, whisk in small amounts of warm broth until it reaches your desired consistency. If too thin, let it simmer uncovered until reduced and thickened.