There’s something truly magical about cooking chicken mole in my kitchen. I remember the first time I tackled this dish—it was a bit of a kitchen adventure, to say the least! The rich mole sauce, with its layers of deep, earthy flavors mingling with hints of spice and chocolate, filled the whole house with an aroma that instantly made me feel at home. That smell alone is enough to remind me why chicken mole has become a cherished staple in my family’s dinner rotation.
Chicken mole might sound intimidating, especially if you’re new to mexican mole sauce, but trust me, it’s more approachable than you think. I used to struggle with it, feeling overwhelmed by the many ingredients and steps. But then I hit my “aha” moment—breaking the recipe down into manageable steps and embracing slow, simmering patience. That’s when this mole poblano chicken recipe really became a family favorite.
With busy weekdays and kids’ activities buzzing around, I needed a recipe that was both nourishing and full of comforting flavors. This chicken mole recipe fits right in—it’s hearty enough to satisfy hungry appetites but also elegant enough for those special family dinners. Whenever I prepare chicken in mole, I remember the joy of sharing it with my loved ones around the table, seeing their eyes light up with every bite.
If you’ve been curious about trying your hand at a Mexican classic like chicken mole, I’m here to encourage you to dive in. I’ll walk you through everything—from ingredients to serving ideas—sharing all my personal tips and even some time-saving tricks. Plus, if you love soul-warming soups, you might want to peek at my turmeric chicken soup or parmesan mushroom chicken soup recipes, both crowd-pleasers in our home too. And for a twist on chicken comfort food, my spicy buffalo chicken mac and cheese is a surefire winner.
Now, let’s gather those ingredients and get ready to cook a chicken mole that will have you reaching for seconds—and thirds!
What You’ll Need for This Chicken Mole
To make a delicious chicken mole, having the right ingredients on hand is key. I always stick with a mix of authentic flavors that build the rich mole sauce we all adore. Here’s my go-to ingredient list that has never let me down:
- 3 lbs chicken pieces (bone-in thighs or drumsticks work beautifully for juicy chicken mole)
- 4 dried ancho chiles (for that smoky depth in the mexican mole sauce)
- 2 dried pasilla chiles (adds complexity and mild heat)
- 1/4 cup sesame seeds, toasted (a classic nutty element in mole poblano chicken)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/4 cup raisins (sweetness balances out the spices perfectly)
- 1/4 cup almonds or peanuts, toasted
- 1 corn tortilla or 2 slices bread, toasted (helps thicken the sauce)
- 2 tablespoons chili powder (check labels for no additives)
- 1/2 teaspoon cinnamon (warm, fragrant warmth for the rich mole sauce)
- 1 ounce dark Mexican chocolate, chopped (you can find this in specialty or Latin markets)
- 2 cups chicken broth
- 2 tablespoons vegetable oil
- Salt to taste
When making chicken mole, I like to use those pre-toasted spices or lightly toast them at home—it saves time and boosts the flavor right out of the gate. For busy days, you can even use store-bought mole paste, but making it from scratch gives you a rich mole sauce that is truly incomparable.
If you’re not sure where to find all the chiles, local Mexican markets or online specialty stores often carry everything you need. Don’t rush the toasting step for seeds and nuts—I’ve learned that step really deepens the sauce’s flavor. And a little shortcut: chopping your onion and garlic ahead of time makes the process smoother, especially when cooking chicken mole on a busy weeknight.
Leftover ingredients like dried chiles or spices store well in airtight jars, kept cool and dark, so you always have what you need to whip up this chicken mole recipe whenever inspiration strikes.
For some extra guidance on mole ingredients and tips, this Easy Chicken Mole guide has some wonderful insights. Also, for a deep dive into authentic mole poblano chicken ingredients, check out the detailed Mole Poblano Recipe on Serious Eats.
Let’s Make This Chicken Mole Together
Ready to dive into making this chicken mole? Don’t worry if it feels a little daunting; I promise you’ll get the hang of it with a bit of patience. Here’s how I do it, step by step:
- Prepare the dried chiles: I always start by removing stems and seeds from the ancho and pasilla chiles, then soaking them in hot water for about 20 minutes. This softens them up beautifully for blending.
- Toast your nuts and seeds: While the chiles soften, toast the sesame seeds, almonds, and peanuts in a dry skillet over medium heat. Keep a close eye—they toast quickly! This adds the nutty backbone to our rich mole sauce.
- Blend the sauce ingredients: Into a blender go the softened chiles, toasted nuts and seeds, raisins, garlic, onion, tortilla, chili powder, cinnamon, and some chicken broth. Blend until smooth, adding more broth as needed for a thick but pourable consistency.
- Cook the sauce: Heat vegetable oil in a deep pan and pour in the mole sauce. Simmer gently, stirring often, for 15 minutes. This lets the flavors meld beautifully. Stir in the chopped Mexican chocolate and salt to taste. The mole should smell mouthwateringly fragrant—kind of earthy, spicy, and a little sweet.
- Cook the chicken: In my kitchen, chicken mole usually takes about 40 minutes to prepare. I brown the chicken pieces in a separate pan, then slowly add the mole sauce to coat and simmer until the chicken is tender—usually another 25-30 minutes. Don’t rush this—you want the chicken to soak up all those flavors.
- Serving prep: While the chicken mole is cooking, I like to prepare rice or warm tortillas, and maybe a quick avocado salad. These sides complement the richness of the mole perfectly.
If you get nervous about the thickness of your chicken mole sauce, relax! You can always thin it with a splash of broth. One chicken mole trick I learned the hard way was not to skip the simmering—rushing this part means missing out on the deep, layered flavor that defines a great mole poblano chicken.
For more step-by-step advice and trouble-shooting tips, this Chicken Mole Recipe from Chili Pepper Madness is an excellent resource.
While you’re cooking, remember that patience is the secret ingredient to rich mole sauce. This is a dish that rewards slow and steady love.
How I Love to Serve This Chicken Mole
One of my favorite parts of cooking chicken mole is watching my family enjoy every bite—it’s our little celebration of home togetherness. My kids especially love this chicken mole when I serve it with simple, fluffy white rice to soak up that luscious sauce.
For side dishes, I usually go with classic Mexican staples like warm corn tortillas, refried beans, or a zesty cabbage slaw. These sides balance the complexity of the mole without competing with it. One summer, I tried a lighter chicken mole variation served over grilled vegetables, and it was a hit for those warmer days. Mole really shines most during cooler months but tastes amazing anytime you want a comforting meal.
This chicken mole is perfect for everything from casual family dinners to festive holidays. I’ve made it for birthday dinners and even shared it at potlucks, where friends always ask for this chicken mole recipe. Presentation-wise, sprinkling a few sesame seeds and a touch of fresh cilantro over the top makes it feel special and inviting.
If you happen to have leftover chicken mole, don’t let it go to waste! It reheats beautifully and makes wonderful tacos or enchiladas the next day. Leftover sauce freezes well too, so I often make a double batch and save some for busy nights.
If you’re curious about perfect pairings, my family swears by a side of Mexican street corn (elote) or a fresh pico de gallo salsa. Both add brightness to the dish without overpowering the rich mole sauce.
For more ideas on serving and pairing, I love the suggestions in this Easy Chicken Mole – Homemade Italian Cooking.
Your Chicken Mole Questions Answered
I’ve had plenty of friends and readers ask all kinds of questions about chicken mole—here are some of the most common ones, along with what I’ve learned:
Q: Is chicken mole hard to make?
A: It may seem complex at first with all the ingredients, but breaking it into small steps makes it very doable. You can even use prepared mole paste if short on time. You know what I do when my time is tight? I prepare the sauce a day ahead—flavors deepen beautifully overnight!
Q: What type of chicken is best for mole poblano chicken?
A: I prefer bone-in, skin-on thighs for the richest flavor and juiciest chicken in mole. It stands up well to the long cooking time without drying out.
Q: Can I make chicken mole vegetarian?
A: Absolutely! Swap chicken broth for vegetable broth and use roasted veggies or tofu. The mexican mole sauce is so rich and flavorful; it shines on its own even without chicken.
Q: What’s the secret to getting that signature rich mole sauce?
A: Toasting the chiles, nuts, and seeds well—and not rushing the simmer—is key. I learned the hard way that skipping these steps leads to flat sauce.
Q: My mole sauce is bitter. What did I do wrong?
A: Try using milder chiles like pasilla instead of more bitter ones, and balance bitterness with a touch more chocolate or raisins. Also, removing seeds and veins from the chiles reduces bitterness.
Q: How long can I store leftover chicken mole?
A: Store it in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove to keep the sauce smooth.
Q: Any tips for making chicken mole faster?
A: Yes! Toasting your spices and nuts while chiles soak saves time. Also, prepping sauces in advance or using a slow cooker for chicken in mole can help.
By the way, if you want to understand mole sauce techniques better, check out this Mole Poblano Recipe and this Chicken Mole Recipe – Chili Pepper Madness which explain common pitfalls and give great kitchen wisdom.
My Final Thoughts on This Chicken Mole
Chicken mole holds a special place in my heart—it’s not just about the delicious mexican mole sauce, but the memories it creates when shared around my table. This chicken mole recipe has grown with my family; it’s been a weekend treasure and a busy weeknight soulmate.
My chicken mole Pro Tips:
- Always toast your nuts, seeds, and chiles thoroughly—it makes all the difference.
- Simmer your rich mole sauce slowly to build those complex flavors.
- Use bone-in chicken for tender, flavorful results every time.
We’ve also experimented with some fun variations: swapping almonds for pumpkin seeds, adding a hint of chipotle for smokier heat, or serving mole poblano chicken with orange slices for a citrusy twist. My mom prefers the classic mole poblano chicken, while my kids love it with extra cinnamon sweetness.
If you make this chicken mole your own, I hope it brings your family as much joy as it has brought mine. I encourage you to savor the process—messy kitchen moments and all—and share that love with your people. Don’t forget, if you’re in the mood for something lighter after all this mole goodness, my turmeric chicken soup or parmesan mushroom chicken soup recipes are always waiting for you. And if your family loves bold flavors, the spicy buffalo chicken mac and cheese might just be your next favorite.
Here’s to joyful cooking, memorable meals, and many happy plates of chicken mole in your future.
Happy cooking, amiga!
– Liliana at Delilita
chicken mole
Chicken mole is a rich, flavorful Mexican dish featuring tender chicken smothered in a complex, spiced chocolate sauce that balances sweet, savory, and smoky notes perfectly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 dried ancho chiles, seeded and toasted
- 1 dried pasilla chile, seeded and toasted
- 1 dried chipotle chile, seeded and toasted
- 1/4 cup almonds
- 1/4 cup sesame seeds
- 1 tablespoon pumpkin seeds
- 1 slice white bread, toasted
- 1/2 cup crushed tomatoes
- 1/4 cup raisins
- 2 tablespoons smooth peanut butter
- 1 ounce Mexican chocolate, chopped
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 2 cups chicken broth
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat vegetable oil in a large skillet over medium heat. Season chicken thighs with salt and pepper and brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same skillet, add chopped onion and garlic; sauté until softened, about 3 minutes.
- Rehydrate dried chiles in hot water for 10 minutes, then blend with almonds, sesame seeds, pumpkin seeds, toasted bread, tomatoes, raisins, peanut butter, cinnamon, cumin, and chicken broth until smooth.
- Return blended sauce to skillet, bring to a simmer, then add Mexican chocolate, stirring until melted and incorporated.
- Return chicken to the skillet, cover, and simmer in the mole sauce for about 30 minutes or until chicken is cooked through and tender.
- Adjust seasoning with salt and pepper as needed.
- Serve chicken topped with mole sauce and garnish with fresh cilantro if desired.
Notes
For extra depth, prepare mole a day ahead to allow flavors to meld, and serve with warm tortillas and Mexican rice.