Chicken Mole is one of Mexico’s most iconic dishes, famous for its deep layers of flavor and rich, velvety sauce. This version brings together dried chiles, nuts, spices, chocolate, and a hint of sweetness to create a balanced and unforgettable mole sauce that coats tender pieces of chicken perfectly.
Though the ingredient list may look long, it’s well worth it—and surprisingly manageable when broken down. This recipe is ideal for special occasions or whenever you’re craving something bold, soulful, and satisfying.
Table of Contents
Why You’ll Love This Recipe
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Authentic flavor from traditional Mexican ingredients
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Complex and rich without being overly spicy
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The perfect blend of sweet, savory, smoky, and earthy
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Great for meal prep and freezes beautifully
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Delicious served with rice, tortillas, or even mashed potatoes
Ingredients
For the Mole Sauce:
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4 dried ancho chiles
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4 dried pasilla chiles
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2 dried mulato chiles (optional, for deeper flavor)
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2 tablespoons vegetable oil
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1 medium onion, chopped
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3 cloves garlic, minced
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1/4 cup almond or peanut butter (or a mix)
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1/4 cup sesame seeds
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1/4 cup raisins
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1/4 cup tomato paste
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2 cups chicken or vegetable broth
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1/2 cup dark chocolate or cocoa (70% cocoa or higher)
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
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2 tablespoons sugar or honey (adjust to taste)
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Salt to taste
For the Chicken:
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2 lbs bone-in, skinless chicken thighs or breasts
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1 tablespoon vegetable oil
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1 onion, chopped
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2 cloves garlic, minced
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2 cups chicken broth
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Salt and black pepper to taste
Step-by-Step Instructions
Step 1: Toast and Soak the Chiles
Remove stems and seeds from the dried chiles and tear them into large pieces. Toast them in a dry skillet over medium heat for 1–2 minutes, turning often. Once fragrant, transfer to a bowl and cover with hot water. Soak for 20–30 minutes until softened.
Step 2: Cook the Chicken
In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Sauté onion and garlic for 3 minutes. Add chicken, season with salt and pepper, and pour in 2 cups of broth. Simmer, covered, for about 25 minutes or until chicken is fully cooked. Remove chicken and set aside, reserving the broth.
Step 3: Start the Mole Base
In a separate skillet, heat 2 tablespoons of oil over medium heat. Sauté the chopped onion and garlic until translucent, about 3–4 minutes. Add raisins, sesame seeds, and tomato paste. Cook for 2 more minutes.
Step 4: Blend the Mole Sauce
Transfer the sautéed mixture to a blender. Add soaked chiles (drained), peanut or almond butter, cumin, oregano, cinnamon, cloves, chocolate, and 1.5 cups of broth (use reserved broth if possible). Blend until smooth. Add more broth if needed to achieve a pourable consistency.
Step 5: Simmer and Season
Return the sauce to the skillet. Simmer for 10–15 minutes, stirring often. Add sugar or honey, salt, and adjust seasoning to taste. The sauce should be velvety, dark, and rich.
Step 6: Combine with Chicken
Add the cooked chicken to the mole sauce, coating well. Let it simmer for 5 more minutes so the flavors infuse into the meat.
Step 7: Serve
Serve hot over rice or with warm tortillas. Garnish with toasted sesame seeds and chopped cilantro if desired.
Tips for Success
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Toast the chiles carefully—they can burn fast
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Strain the sauce for an ultra-smooth texture
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Use mulato chiles if available—they add great depth
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Mole improves in flavor overnight—make ahead if possible
Storage & Reheating
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Fridge: Store leftovers in an airtight container for up to 4 days
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Freezer: Mole freezes well for up to 3 months
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Reheat: Gently reheat on the stovetop with a splash of water or broth
Final Thoughts
This Chicken Mole is a celebration of flavor and tradition. With just a bit of time and love, you’ll create a dish that’s as rewarding as it is delicious. Whether you’re serving it for a special gathering or treating yourself to something indulgent, it’s a meal that always leaves a lasting impression.
Don’t let the ingredient list intimidate you—it’s all about layering flavors. Once you make this from scratch, you’ll understand why mole is considered one of Mexico’s greatest culinary achievements.
Share Your Creation
Made this Chicken Mole at home? We’d love to see it! Tag your dish with #HomemadeMoleMagic or #MexicanClassicEats and show off your rich, saucy success.
Chicken Mole
Ingredients
Method
- Remove stems and seeds from the dried chiles and tear them into large pieces. Toast them in a dry skillet over medium heat for 1–2 minutes, turning often. Once fragrant, transfer to a bowl and cover with hot water. Soak for 20–30 minutes until softened.
- In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Sauté onion and garlic for 3 minutes. Add chicken, season with salt and pepper, and pour in 2 cups of broth. Simmer, covered, for about 25 minutes or until chicken is fully cooked. Remove chicken and set aside, reserving the broth.
- In a separate skillet, heat 2 tablespoons of oil over medium heat. Sauté the chopped onion and garlic until translucent, about 3–4 minutes. Add raisins, sesame seeds, and tomato paste. Cook for 2 more minutes.
- Transfer the sautéed mixture to a blender. Add soaked chiles (drained), peanut or almond butter, cumin, oregano, cinnamon, cloves, chocolate, and 1.5 cups of broth (use reserved broth if possible). Blend until smooth. Add more broth if needed to achieve a pourable consistency.
- Return the sauce to the skillet. Simmer for 10–15 minutes, stirring often. Add sugar or honey, salt, and adjust seasoning to taste. The sauce should be velvety, dark, and rich.
- Add the cooked chicken to the mole sauce, coating well. Let it simmer for 5 more minutes so the flavors infuse into the meat.
- Serve hot over rice or with warm tortillas. Garnish with toasted sesame seeds and chopped cilantro if desired.
