Last Updated on September 2, 2025 by Casia Valdés
Rich, velvety, and packed with bold flavor, Chicken Mole With Rice is the ultimate comfort food with deep roots in Mexican tradition. This dish combines tender chicken legs simmered in a complex sauce made from a blend of dried chilies, chocolate, and spices. It’s the perfect centerpiece for Sunday dinners, family gatherings, or whenever you want to serve something truly special.
Growing up, mole was always the highlight of big family celebrations. My grandmother would start early in the morning, toasting chilies and simmering the sauce for hours until it thickened just right. Though it may seem complex, this mole recipe balances tradition with modern ease—no shortcuts in flavor, just real, wholesome ingredients and step-by-step guidance.
Table of Contents
Why You’ll Love This Recipe
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Authentic Mexican flavor – a perfect blend of chiles, chocolate, and spices
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Great for gatherings – rich and satisfying, serves a crowd
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Make-ahead friendly – sauce can be prepared in advance
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Freezer-friendly – store extra mole for quick meals
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Balanced complexity – smoky, sweet, spicy, and savory in every bite
Ingredients (Serves 6–8)
For the Chicken:
• 2.5 lbs skinless chicken legs
• 1 large white onion
• 3 garlic cloves, peeled
• 1 tsp salt
For the Mole Sauce:
• 10 dried guajillo chilies, stems removed
• 4 dried ancho chilies, stems removed
• 3 dried pasilla chilies, stems removed
• 5 Roma tomatoes, quartered
• 1 large white onion, sliced
• 8–10 garlic cloves
• 5 dried pitted prunes
• 2 corn tortillas, toasted until crunchy
• 2 tsp salt
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• ¼ tsp ground cloves
• 6 cups low-sodium chicken broth (or broth from the cooked chicken)
• 1 tablet Abuelita chocolate (or ¾ cup semisweet chocolate chips)
• 2 tbsp peanut butter
• 2 tbsp granulated sugar
Instructions
Cook the Chicken
• In a large pot, combine chicken, whole onion, 3 garlic cloves, salt, and 8 cups water
• Bring to a boil, then reduce to medium-low, cover, and simmer for 15 minutes
• Cook until chicken reaches 165°F internally
• Remove chicken and set aside
• Strain and reserve broth for mole sauce
Prepare the Dried Chiles
• Preheat oven to 475°F
• Place guajillo, ancho, and pasilla chilies on a foil-lined baking sheet
• Toast in the oven for 6 minutes, flipping halfway through
• Transfer to a large bowl and soak in warm water for 30 minutes to 1 hour
• Drain and set aside
Roast the Vegetables
• On the same sheet pan, roast the quartered tomatoes and sliced onion for 20 minutes
• Look for deep browning or light charring on the bottom—this adds depth
Blend the Mole Base
• In a blender, combine roasted tomatoes, onion, garlic cloves, prunes, toasted tortillas, salt, cinnamon, oregano, cloves, and 3 cups chicken broth
• Blend until smooth (about 3 minutes)
• Heat 2 tbsp olive oil in a large pot over low heat
• Strain blended sauce through a fine mesh strainer into the pot
• Reserve about 1 cup of this sauce in the blender
Add the Chiles
• Add the soaked chilies and 3 more cups of broth to the blender with the reserved sauce
• Blend until completely smooth (3–4 minutes)
• Strain into the pot and stir to combine with the first sauce layer
Simmer and Thicken
• Bring sauce to a simmer over medium heat
• Once bubbling, reduce to medium-low, cover, and simmer for 30–45 minutes
• The longer it simmers, the thicker and richer the sauce becomes
Finish the Mole
• Stir in chocolate, peanut butter, and sugar until melted and smooth
• Simmer for another 5 minutes
• Taste and adjust salt, sweetness, or spice as needed
Serve
• Arrange chicken pieces in a large shallow bowl or deep platter
• Generously ladle the mole sauce over the chicken
• Serve hot with fluffy Mexican rice, warm tortillas, and garnishes like fresh cilantro and toasted sesame seeds
Serving Suggestions
• Mexican rice – soaks up every drop of that mole goodness
• Warm corn tortillas – perfect for scooping and dipping
• Refried beans – a classic, creamy pairing
• Simple green salad – fresh contrast to the rich sauce
• Toppings – sprinkle with sesame seeds or crumble queso fresco
Tips & Variations
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Use bone-in thighs or breasts – just adjust cooking time
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Swap tortillas for stale bread – traditional and effective
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Make it spicier – add chipotle or extra pasilla
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Make ahead – mole sauce can be frozen for up to 3 months
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Vegetarian version – serve mole over grilled vegetables or roasted sweet potatoes
Frequently Asked Questions
What does mole taste like?
Mole has a deep, complex flavor that’s slightly smoky, mildly sweet, a little spicy, and very savory thanks to its rich ingredients.
Can I use store-bought mole?
While store-bought works in a pinch, homemade mole offers unmatched depth and customization.
What kind of chocolate should I use?
Traditional Mexican chocolate (like Abuelita) adds spiced richness, but semisweet chocolate chips work too.
Is this recipe spicy?
It has mild heat, which you can increase by leaving seeds in the chiles or adding chipotle.
Can I use rotisserie chicken?
Yes, just skip the boiling step and use store-bought broth in the sauce.
Can I make this vegetarian?
Absolutely! Replace the chicken with roasted vegetables or jackfruit.
Final Thoughts
If you’ve never made mole from scratch, this Chicken Mole With Rice recipe is a great place to start. It’s bold and rich without being overwhelming and stays true to its roots while being manageable for the home cook. The sauce is the star here—thick, complex, and balanced with spice, sweetness, and a hint of chocolate.
Pair it with a bowl of fluffy rice and you’ve got a comforting, satisfying dish that turns dinner into a celebration. This is the kind of meal that invites you to slow down, savor, and maybe even share stories around the table. Make a double batch of the sauce—it freezes beautifully and makes any future dinner feel special with minimal effort.
Chicken Mole With Rice
Ingredients
Method
- In a large pot, combine chicken, whole onion, 3 garlic cloves, salt, and 8 cups water
- Bring to a boil, then reduce to medium-low, cover, and simmer for 15 minutes
- Cook until chicken reaches 165°F internally
- Remove chicken and set aside
- Strain and reserve broth for mole sauce
- Preheat oven to 475°F
- Place guajillo, ancho, and pasilla chilies on a foil-lined baking sheet
- Toast in the oven for 6 minutes, flipping halfway through
- Transfer to a large bowl and soak in warm water for 30 minutes to 1 hour
- Drain and set aside
- On the same sheet pan, roast the quartered tomatoes and sliced onion for 20 minutes
- Look for deep browning or light charring on the bottom—this adds depth
- In a blender, combine roasted tomatoes, onion, garlic cloves, prunes, toasted tortillas, salt, cinnamon, oregano, cloves, and 3 cups chicken broth
- Blend until smooth (about 3 minutes)
- Heat 2 tbsp olive oil in a large pot over low heat
- Strain blended sauce through a fine mesh strainer into the pot
- Reserve about 1 cup of this sauce in the blender
- Add the soaked chilies and 3 more cups of broth to the blender with the reserved sauce
- Blend until completely smooth (3–4 minutes)
- Strain into the pot and stir to combine with the first sauce layer
- Bring sauce to a simmer over medium heat
- Once bubbling, reduce to medium-low, cover, and simmer for 30–45 minutes
- The longer it simmers, the thicker and richer the sauce becomes
- Stir in chocolate, peanut butter, and sugar until melted and smooth
- Simmer for another 5 minutes
- Taste and adjust salt, sweetness, or spice as needed
- Arrange chicken pieces in a large shallow bowl or deep platter
- Generously ladle the mole sauce over the chicken
- Serve hot with fluffy Mexican rice, warm tortillas, and garnishes like fresh cilantro and toasted sesame seeds
