Chicken Mole is one of the most iconic dishes in Mexican cuisine. Mole sauce is rich, smoky, slightly sweet, and complex, made with dried chiles, spices, nuts, seeds, and a touch of chocolate. Served over tender chicken and paired with rice or warm tortillas, this dish is a true taste of tradition and celebration.
Prep Time
- Preparation: 30 minutes
- Cooking: 1 hour 30 minutes
- Total: About 2 hours
Equipment
- Large pot (for cooking chicken)
- Skillet (for toasting ingredients)
- Blender (for the mole sauce)
- Fine strainer
- Wooden spoon
Ingredients
For the Chicken:
- 4–6 bone-in chicken thighs (or drumsticks)
- 6 cups chicken broth (or water with bouillon)
- 1 onion (halved)
- 2 garlic cloves
- 2 bay leaves
- Salt, to taste
For the Mole Sauce:
- 3 dried ancho chiles (stemmed and seeded)
- 3 dried pasilla chiles
- 2 dried mulato chiles
- 2 tbsp sesame seeds
- ¼ cup peanuts (or almonds)
- ¼ cup pumpkin seeds (pepitas)
- 2 corn tortillas (torn into pieces) or 2 slices of stale bread
- 1 medium onion (chopped)
- 3 garlic cloves
- 2 Roma tomatoes
- 1 plantain (ripe, sliced, and lightly fried – optional but traditional)
- 1 stick cinnamon (or ½ tsp ground cinnamon)
- 3 whole cloves (or a pinch ground)
- ½ tsp ground cumin
- 1 tsp dried oregano
- 1 tbsp raisins
- 2 oz Mexican chocolate (or dark chocolate with a pinch of sugar)
- 2–3 tbsp vegetable oil
- 2–3 cups chicken broth (from cooked chicken)
Optional Garnishes:
- Toasted sesame seeds
- Fresh cilantro
- Warm corn tortillas
Ingredient Notes
- Chiles: Ancho, pasilla, and mulato are the classic trio for mole. You can add guajillo for more heat.
- Chocolate: Mexican chocolate adds slight sweetness and a hint of cinnamon. If unavailable, use dark chocolate with a little sugar and cinnamon.
- Thickener: Tortillas or bread help thicken the sauce.
Instructions
- Cook the Chicken:
Place chicken, onion, garlic, bay leaves, and salt in a pot with broth. Simmer until chicken is cooked (about 35 minutes). Remove chicken and reserve broth. - Prepare the Chiles:
Toast dried chiles lightly on a skillet (don’t burn). Soak in hot water for 15 minutes until soft. - Toast Ingredients:
In a skillet, toast sesame seeds, nuts, and pumpkin seeds until fragrant. Set aside. Fry tortilla (or bread) pieces, plantain slices, and raisins until golden. Remove and set aside. - Cook Vegetables:
In the same skillet, sauté onion, garlic, and tomatoes until soft and slightly charred. - Blend the Mole:
In a blender, combine softened chiles, toasted seeds/nuts, fried tortilla, plantain, raisins, cooked vegetables, spices, and 1–2 cups reserved broth. Blend until smooth. - Cook the Sauce:
Heat oil in a pot. Pour sauce through a strainer into the pot. Cook for 10 minutes, stirring constantly. Add more broth as needed until sauce is smooth and velvety. Stir in chocolate and simmer for 15 minutes. Adjust seasoning with salt. - Finish the Dish:
Add chicken pieces to the sauce and simmer for 10 minutes so flavors meld. - Serve:
Serve chicken topped with mole sauce, sprinkled with sesame seeds, and warm tortillas or rice on the side.
Nutrition Facts (per serving, 1 chicken piece with sauce)
- Calories: 480
- Protein: 32 g
- Fat: 25 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Sodium: 720 mg
Tips & Variations
- Make-ahead: Mole sauce tastes better the next day as flavors deepen.
- Freeze: Mole freezes well; store in portions for up to 3 months.
- Short-cut: Use pre-made mole paste available in Mexican stores, then thin it with broth and enrich with chocolate.
- Serving idea: Traditional mole is served with rice and warm corn tortillas.
