CHICKEN MOLE RECIPE
This authentic Chicken Mole features tender chicken simmered in a rich, smoky sauce made with chillies, spices, and a hint of chocolate. A traditional Mexican dish that’s perfectly balanced, deeply flavourful, and ideal for special occasions or weeknight dinners.
Ingredients
For the Chicken:
- 2 pounds chicken thighs or breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups chicken broth
For the Mole Sauce:
- 2 dried ancho chillies
- 2 dried pasilla chillies
- 2 tablespoons olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 tomato chopped
- 2 tablespoons almonds
- 1 tablespoon sesame seeds
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 corn tortilla torn into pieces
- 2 cups chicken broth
- 1 ounce dark chocolate about 30g
- 1 teaspoon brown sugar
- Salt to taste
Instructions
- Prepare Chillies: Toast the dried chillies in a dry skillet for 1–2 minutes per side. Remove seeds, soak in hot water for 15 minutes, then drain.
- Cook Chicken: Season chicken with salt and pepper. In a large pot, heat olive oil and brown chicken on both sides. Remove and set aside.
- Make the Sauce: In the same pot, sauté onion, garlic, and tomato until soft. Add almonds, sesame seeds, cinnamon, cloves, and tortilla pieces. Cook 3–4 minutes.
- Blend: Transfer mixture to a blender with soaked chillies and 2 cups broth. Blend until smooth.
- Simmer: Return sauce to the pot, stir in chocolate and sugar, and simmer for 10 minutes until thickened. Add chicken back to the sauce and simmer for 20 minutes.
- Serve: Spoon chicken and sauce over warm rice, garnishing with sesame seeds if desired.
Notes
- Make Ahead: The mole sauce can be made 2–3 days in advance and refrigerated.
- Variations: Use turkey or pork instead of chicken for a twist.
- Serving Suggestions: Serve with Mexican rice, refried beans, or warm tortillas.
- Storage: Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.