Last Updated on August 12, 2025 by Casia Valdés
This Chicken Mole with Rice recipe is celebration in a plate—succulent chicken thighs simmered in a deeply spiced chocolate-infused mole sauce and served over fluffy Mexican rice. Inspired by traditional Mexican cuisine, involving a harmonious blend of chiles, chocolate, spices, and aromatics, this dish is perfect year-round — whether you’re cooking for a cozy winter dinner or a vibrant summer gathering.
Table of Contents
Why You’ll Love This Recipe
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Layers of complex flavors—from smoky chiles to sweet chocolate and mellow spices
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Comforting, hearty, and visually stunning with rich sauce over vibrant rice
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A true made-from-scratch mole experience—no shortcuts
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Great for feeding a family or entertaining
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Balanced and satisfying in both warm or cool weather
Ingredients
For the Chicken:
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2½ lbs skinless chicken legs (thighs and drumsticks)
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1 large white onion, halved
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3 garlic cloves, peeled
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1 tsp salt
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Water (about 8 cups) to simmer
For the Mole Sauce:
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10 dried guajillo chiles
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4 dried ancho chiles
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3 dried pasilla chiles
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5 Roma tomatoes, quartered
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1 large white onion, sliced
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8–10 garlic cloves
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5 dried pitted prunes
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2 toasted corn tortillas
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2 tsp salt
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1 tsp ground cinnamon
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1 tsp dried oregano
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¼ tsp ground cloves
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6 cups low‑sodium chicken broth (reserved or store‑bought)
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3 oz Mexican chocolate (Abuelita) or ¾ cup semi‑sweet chips
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2 tbsp peanut butter
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2 tbsp granulated sugar
For Serving:
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Mexican rice
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Fresh cilantro
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Toasted sesame seeds
Instructions
1. Cook the Chicken
Simmer the chicken, whole onion, garlic cloves, salt, and water in a large pot for 15 minutes or until the chicken reaches 165°F internally. Remove the chicken and strain the broth; reserve the broth for later use.
2. Toast and Soak Chiles
Preheat oven to 475°F. Toast the dried guajillo, ancho, and pasilla chiles for 6 minutes, flipping halfway. Transfer to warm water and soak for 30–60 minutes. Drain and set aside.
3. Roast Tomatoes, Onion & Garlic
Using the same baking sheet, roast tomatoes and sliced onion for 20 minutes or until caramelized in spots. Add them, garlic cloves, prunes, toasted tortillas, salt, oregano, cinnamon, cloves, and about 3 cups of broth into a blender. Blend until smooth.
4. Blend the Chiles
Heat 2 tbsp oil in a large pot over low heat. Strain blended mixture into the pot. Add soaked chiles, another 3+ cups broth (adjust for consistency), and blend until smooth. Strain again into the pot for a silky sauce base.
5. Simmer Mole
Let the sauce simmer on medium for 10 minutes, then reduce heat to low and cover. Simmer for 30–45 minutes to thicken. Add chocolate, peanut butter, and sugar; stir until melted. Simmer another 5 minutes and adjust seasoning.
6. Combine Chicken & Sauce
Rewarm the chicken in the mole sauce, spooning sauce over it to coat well. Let it absorb the flavors and heat through.
7. Serve with Rice
Plate chicken mole atop warm Mexican rice. Garnish with fresh cilantro and toasted sesame seeds for a beautiful finishing touch.
This Mole-Infused Chicken Recipe is…
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Deeply flavor-layered, with heat from chiles, sweetness from prune and chocolate, and warmth from cinnamon and cloves
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Comfort-food rich yet balanced with bright tomato and aromatics
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Suitable for batch cooking or entertaining—the longer it simmers, the better it gets
Rice Suggestion
Make a side of classic Mexican rice by toasting long-grain rice in oil with garlic and tomato sauce, then simmering in broth until fluffy. It absorbs the mole beautifully and adds texture contrast.
Tips & Variations
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Choose from chicken thighs (moister) or boneless breasts (quicker prep).
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Use Mexican chocolate for authentic flavor; substitute semi-sweet chocolate if needed.
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For more spice, leave some seeds in the chile or add a pinch of cayenne.
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Vegetarian mole option: Skip the chicken broth; use vegetable stock and roast extra veggies for depth.
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Consider topping with toasted pumpkin seeds (pepitas) or chopped onions.
Storage & Make-Ahead Instructions
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Refrigerate cooled mole in an airtight container for up to 3 days (separate from chicken if desired).
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Freeze in freezer-safe portions for up to 3 months.
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Reheat gently on the stove to preserve consistency; add broth if needed.
FAQs
Is mole always chocolate-based?
Most traditional Mexican moles include some form of chocolate—often with chiles, spices, and nuts for balance. The chocolate adds richness and depth, not sweetness alone.
Is this recipe spicy?
This mole is moderately spicy from guajillo and pasilla chiles. You can reduce the heat by removing chile seeds or using fewer chiles.
Can I use other parts of chicken?
Yes! Bone-in thighs or breast meat work well. Just adjust cooking time as needed.
Does mole taste sweet?
Only subtly. Cheese and sugar balance the bitter and savory flavors—this mole is layered with complexity, not cloying sweetness.
Final Thoughts
Chicken Mole with Rice is one of Mexico’s most iconic comfort meals—rich, soulful, and unforgettable. With bold chile flavors, warm spices, and velvety chocolate undertones, it’s a dish that brings warmth and tradition to your table. Whether you’re serving it for a special gathering or a familial feast, each spoonful delivers depth, nostalgia, and pure satisfaction. Dive in, share, and fall in love with mole.
Chicken Mole With Rice
Ingredients
Method
- Simmer the chicken, whole onion, garlic cloves, salt, and water in a large pot for 15 minutes or until the chicken reaches 165°F internally. Remove the chicken and strain the broth; reserve the broth for later use.
- Preheat oven to 475°F. Toast the dried guajillo, ancho, and pasilla chiles for 6 minutes, flipping halfway. Transfer to warm water and soak for 30–60 minutes. Drain and set aside.
- Roast Tomatoes, Onion & Garlic
- Using the same baking sheet, roast tomatoes and sliced onion for 20 minutes or until caramelized in spots. Add them, garlic cloves, prunes, toasted tortillas, salt, oregano, cinnamon, cloves, and about 3 cups of broth into a blender. Blend until smooth.
- Heat 2 tbsp oil in a large pot over low heat. Strain blended mixture into the pot. Add soaked chiles, another 3+ cups broth (adjust for consistency), and blend until smooth. Strain again into the pot for a silky sauce base.
- Let the sauce simmer on medium for 10 minutes, then reduce heat to low and cover. Simmer for 30–45 minutes to thicken. Add chocolate, peanut butter, and sugar; stir until melted. Simmer another 5 minutes and adjust seasoning.
- Rewarm the chicken in the mole sauce, spooning sauce over it to coat well. Let it absorb the flavors and heat through.
- Plate chicken mole atop warm Mexican rice. Garnish with fresh cilantro and toasted sesame seeds for a beautiful finishing touch.
