Name: Chicken Mole Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 4 bone-in, skin-on chicken thighs (or boneless breasts); 2 cups chicken broth (for poaching the chicken); 1 teaspoon salt; ½ teaspoon black pepper; 2 dried ancho chilies (stems & seeds removed, soaked in warm water); 2 dried guajillo chilies (or pasilla chilies, soaked in warm water); 2 tablespoons vegetable oil; 1 small onion (chopped); 3 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon cinnamon; ½ teaspoon smoked paprika (optional, for depth of flavor); ½ teaspoon dried oregano; 2 tablespoons peanut butter (or ground almonds); ¼ cup raisins (adds slight sweetness); 1 small corn tortilla (torn into pieces, for thickening); 2 medium tomatoes (chopped); 2 cups chicken broth (or reserved poaching liquid); 1 ounce dark chocolate (70% or Mexican chocolate like Abuelita); 1 teaspoon sugar (optional, for balance); Salt & black pepper to taste; Sesame seeds (for sprinkling); Chopped cilantro; Warm corn tortillas or rice

Description

Chicken Mole is a rich, complex, and slightly spicy Mexican dish featuring tender chicken simmered in a velvety, deep-flavored mole sauce. Made with chocolate, dried chilies, nuts, and warm spices, this dish is perfect for celebrations or a comforting meal. Serve with warm tortillas or rice for a true taste of Mexico!

Ingredients

Units Scale

For the Chicken:

4 bone-in, skin-on chicken thighs (or boneless breasts)
2 cups chicken broth (for poaching the chicken)
1 teaspoon salt
1/2 teaspoon black pepper

For the Mole Sauce:

2 dried ancho chilies (stems & seeds removed, soaked in warm water)
2 dried guajillo chilies (or pasilla chilies, soaked in warm water)
2 tablespoons vegetable oil
1 small onion (chopped)
3 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon cinnamon
1/2 teaspoon smoked paprika (optional, for depth of flavor)
1/2 teaspoon dried oregano
2 tablespoons peanut butter (or ground almonds)
1/4 cup raisins (adds slight sweetness)
1 small corn tortilla (torn into pieces, for thickening)
2 medium tomatoes (chopped)
2 cups chicken broth (or reserved poaching liquid)
1 ounce dark chocolate (70% or Mexican chocolate like Abuelita)
1 teaspoon sugar (optional, for balance)
Salt & black pepper to taste

For Garnish & Serving:

Sesame seeds (for sprinkling)
Chopped cilantro
Warm corn tortillas or rice

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Instructions

1. Cook the Chicken

In a pot, add chicken, broth, salt, and black pepper.
Simmer for 20-25 minutes until fully cooked.
Remove chicken and set aside. Reserve 2 cups of broth for the mole sauce.

2. Prepare the Mole Sauce

Toast the chilies in a dry pan for 30 seconds per side until fragrant.
Transfer chilies to a bowl, cover with warm water, and soak for 10 minutes until softened. Drain.
In the same pan, heat oil and sauté onions & garlic for 3 minutes.
Add cumin, cinnamon, paprika, oregano, peanut butter, raisins, tortilla pieces, and tomatoes. Cook for 5 minutes.
Stir in the chicken broth and softened chilies, then simmer for 10 minutes.
Blend everything until smooth using a blender or immersion blender.

3. Simmer the Chicken in Mole

Pour the sauce back into the pan and add chocolate. Stir until melted.
Season with salt, black pepper, and sugar (if needed).
Return chicken to the sauce and simmer for 10 minutes on low heat.

4. Serve & Enjoy!

Plate the chicken, spoon over extra mole sauce, and sprinkle with sesame seeds & cilantro.
Serve with warm tortillas or rice and enjoy!

Notes

No dried chilies? Substitute with 2 tablespoons chili powder + 1 teaspoon smoked paprika.
Want a smoother sauce? Strain it through a fine sieve after blending.
Make it ahead! Mole sauce gets better with time—store in the fridge for up to 5 days or freeze for 3 months.