This Chicken Mole recipe captures the magic of a complex, layered sauce with earthy chilies, spices, and Mexican chocolate. It’s a weekend project that rewards you with tender chicken in a velvety, unforgettable sauce. Don’t be intimidated—the process is meditative and fills your kitchen with incredible aroma.
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Why You’ll Love This Chicken Mole
- Flavor adventure: Earthy chilies, sweet chocolate, and warm spices create a complex, balanced sauce.
- Incredible aroma: Toasting chilies and spices fills your home with a warm, inviting fragrance.
- Versatile sauce: Perfect with chicken, enchiladas, roasted vegetables, or braised pork.
- Crowd-pleaser: Impressive yet comforting, it delights both foodies and comfort-food lovers.
Ingredients & Tools
- 4 chicken thighs, bone-in and skin-on
- 2 chicken drumsticks
- 3 dried ancho chilies, stems and seeds removed
- 2 dried guajillo chilies, stems and seeds removed
- 1 dried chipotle chili
- 1/4 cup raw almonds
- 2 tbsp sesame seeds, plus more for garnish
- 1/4 cup raisins
- 1 small corn tortilla, torn into pieces
- 1 small onion, roughly chopped
- 3 cloves garlic, peeled
- 1 large tomato, quartered
- 1/4 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/2 tsp dried oregano
- 1/4 tsp cumin seeds
- 3 cups chicken broth, divided
- 30 g Mexican chocolate (such as Abuelita or Ibarra), roughly chopped
- 2 tbsp neutral oil (like avocado or vegetable)
- 1 tsp salt, plus more to taste
Tools: A large Dutch oven or heavy-bottomed pot, a blender, a medium skillet, and kitchen tongs.
Notes: Don’t be alarmed by the list—many of these are pantry spices or things you can find in the international aisle. The combination of dried chilies is key; they provide the base flavor and color, so don’t skip them!
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 22 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 30 minutes | Cook Time: 1 hour 30 minutes | Total Time: 2 hours
Before You Start: Tips & Ingredient Notes
- Don’t rush the toasting. This is where a huge amount of the mole’s flavor is built. Toasting the chilies, nuts, and spices wakes up their oils and gives the sauce its characteristic deep, nutty base. Just be careful not to burn them!
- Why bone-in, skin-on chicken? The bones and skin add an incredible amount of flavor to both the chicken and the sauce as it simmers. You get a richer, more unctuous final dish compared to using boneless, skinless breasts.
- What’s the deal with Mexican chocolate? It’s not like a sweet eating chocolate. It’s gritty, often contains cinnamon and sometimes nuts, and has a much more subtle sweetness. It’s essential for that authentic mole flavor and texture.
- Blending safely is key. When blending a hot mixture, never fill the blender more than halfway, and always hold the lid down firmly with a kitchen towel. The steam can build up and cause the lid to blow off—I’ve had a few close calls!
How to Make Chicken Mole
Step 1: Prepare and Toast the Chilies. Start by wiping any dust off your dried chilies with a damp cloth. Tear them into flat pieces and remove the stems and seeds. Heat a dry skillet over medium heat and toast the chilies for about 30-60 seconds per side, just until they become fragrant and pliable. You’ll notice a smoky, slightly fruity aroma. Be careful not to blacken them, or they’ll turn bitter. Transfer them to a bowl and cover with 2 cups of hot chicken broth. Let them soak for 20 minutes to rehydrate and soften.
Step 2: Toast the Nuts, Seeds, and Aromatics. In the same dry skillet, toast the almonds and sesame seeds over medium heat until golden and fragrant, about 2-3 minutes. Stir constantly so they don’t burn. Remove them from the skillet. Next, add the torn tortilla pieces and toast until they’re slightly crisp and browned in spots. Finally, add a teaspoon of oil to the skillet and sauté the onion and garlic until softened and just beginning to brown, about 5 minutes. Add the tomato quarters and cook for another 3-4 minutes until they start to break down.
Step 3: Brown the Chicken. While the chilies are soaking, pat your chicken pieces dry with a paper towel and season generously with salt. Heat the remaining oil in your Dutch oven over medium-high heat. Place the chicken in the pot, skin-side down, and cook until the skin is golden brown and crispy, about 6-8 minutes. Flip and cook for another 3-4 minutes on the other side. You’re not cooking it through, just building flavor and color. Remove the chicken to a plate and set aside.
Step 4: Create the Mole Sauce Base. To the blender, add the soaked chilies and their liquid, the toasted almonds, sesame seeds, tortilla pieces, the onion-tomato mixture, raisins, and all the spices (cloves, cinnamon, oregano, cumin). Blend on high until you have a completely smooth, thick paste. You might need to stop and scrape down the sides a few times. This paste should be very fine and aromatic.
Step 5: Cook and Simmer the Sauce. Pour the pureed sauce into the same Dutch oven you used for the chicken (there’s so much flavor in those browned bits!). Cook the sauce over medium heat, stirring frequently, for about 8-10 minutes. You’ll notice it will darken in color and thicken considerably. This step, called “frying the sauce,” is crucial for developing a deeper, richer flavor.
Step 6: Finish the Sauce and Cook the Chicken. Stir in the remaining 1 cup of chicken broth and the chopped Mexican chocolate. Keep stirring until the chocolate has fully melted into the sauce. Taste and adjust the salt. Now, nestle the browned chicken pieces back into the pot, submerging them in the sauce. Bring everything to a gentle simmer, then reduce the heat to low, cover, and let it cook for 45 minutes to an hour. The chicken should become fall-off-the-bone tender and the sauce will have thickened and darkened even more.
Step 7: Rest and Serve. Once the chicken is cooked, turn off the heat and let the mole rest, covered, for about 10-15 minutes. This allows the flavors to meld together even further and the chicken to reabsorb some of the juices. Serve the chicken with a generous amount of sauce spooned over the top and a sprinkle of sesame seeds.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days; flavors deepen overnight.
- Freezer: Freeze sauce (without chicken) for up to 3 months; thaw in fridge before reheating.
- Reviving: Reheat gently on stovetop, thinning with broth if sauce is too thick.
Serving Suggestions
Complementary Dishes
- Simple Cilantro-Lime Rice — The bright, fresh flavor of the rice cuts through the richness of the mole beautifully, creating a perfect balance on the fork.
- Warm Corn Tortillas — Essential for scooping up every last bit of sauce from your plate. Their soft, corn flavor is a classic and comforting pairing.
- Refried Black Beans — Their creamy, earthy texture provides a hearty base that complements the complex spices in the mole without competing with them.
Drinks
- A crisp Mexican Lager — The light carbonation and clean finish of a cold lager help cleanse the palate between bites of the rich, flavorful sauce.
- Hibiscus Agua Fresca (Jamaica) — Its vibrant, tart, and slightly sweet flavor profile is a fantastic non-alcoholic counterpoint to the deep, savory notes of the mole.
Something Sweet
- Flan — The cool, creamy, and caramel-topped custard is the ultimate finish, its sweetness providing a lovely contrast to the savory-spicy meal you just enjoyed.
Top Mistakes to Avoid
- Mistake: Burning the chilies or spices while toasting. This is the number one way to ruin your mole. Burnt ingredients impart a harsh, bitter flavor that will dominate the entire dish. Toast just until fragrant, not smoking.
- Mistake: Not blending the sauce smoothly enough. A gritty sauce can be unpleasant. Take your time with the blender, stopping to scrape down the sides, until the puree is completely velvety. This texture is part of what makes mole so special.
- Mistake: Skipping the “frying the sauce” step. Simply blending and adding to the pot won’t give you the same depth. Cooking the puree for several minutes before adding the rest of the liquid caramelizes the flavors and is non-negotiable for a great mole.
- Mistake: Using sweet eating chocolate. A bar of milk or dark eating chocolate will make your mole cloyingly sweet and throw the entire flavor balance off. Seek out authentic Mexican chocolate for its unique spiced, gritty character.
Expert Tips
- Tip: Make a double batch of the sauce. Mole freezes beautifully. Make a large quantity of the sauce (without the chicken) and freeze it in portions. You’ll have a gourmet meal starter ready to go on a busy weeknight.
- Tip: Let it rest overnight. Like many stews and braises, mole tastes even better the next day. The flavors have more time to marry and mellow, resulting in an even more harmonious and incredible dish.
- Tip: Balance the flavor at the end. After simmering, taste your mole. If it’s a bit bitter, a tiny pinch of sugar can help. Needs more depth? A splash of chicken broth or a bit more salt can brighten it right up. Trust your palate.
- Tip: Use an immersion blender for easier cleanup. If you have one, you can skip transferring the hot mixture to a blender. Simply add all the toasted, soaked ingredients and spices directly to the pot with some broth and blend until smooth right there.
FAQs
Can I make this mole vegetarian?
Absolutely! The base sauce is naturally vegetarian. Simply substitute the chicken broth with a rich vegetable broth and skip the chicken. You can use the finished sauce to smother roasted sweet potatoes, cauliflower, or pan-fried halloumi for a fantastic vegetarian main course. The complexity of the sauce stands up beautifully on its own.
My mole sauce is too thick. What should I do?
No problem at all—this is an easy fix. Simply thin it out with a little more warm chicken or vegetable broth, adding a splash at a time and stirring until it reaches your desired consistency. Remember, it will thicken a bit more as it cools, so aim for slightly thinner than you think you want.
How long will leftover chicken mole keep?
Stored in an airtight container in the refrigerator, it will keep beautifully for 3-4 days. In fact, many people argue it tastes better on the second day. You can also freeze it for up to 3 months. Just thaw overnight in the fridge before reheating gently on the stovetop.
I can’t find dried guajillo chilies. What can I use instead?
Guajillos provide a tangy, berry-like flavor with mild heat. A good substitute would be a combination of New Mexico red chilies (for color and earthiness) and a small piece of a milder ancho (for fruitiness). The flavor profile will shift slightly, but it will still be delicious.
Is mole very spicy?
Not necessarily! The type of chilies used in this recipe, like ancho and guajillo, are known more for their flavor and depth than their intense heat. The single chipotle adds a smoky warmth, but the overall dish is deeply flavorful and complex rather than mouth-burning. You can control the heat by omitting the chipotle for a completely mild version.
Chicken Mole
Master authentic Chicken Mole with this detailed recipe. Tender chicken in a rich sauce of chilies, spices & Mexican chocolate. Get the step-by-step guide now!
Ingredients
For the Ingredients
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4 chicken thighs (bone-in and skin-on)
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2 chicken drumsticks
-
3 dried ancho chilies (stems and seeds removed)
-
2 dried guajillo chilies (stems and seeds removed)
-
1 dried chipotle chili
-
1/4 cup raw almonds
-
2 tbsp sesame seeds (plus more for garnish)
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1/4 cup raisins
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1 small corn tortilla (torn into pieces)
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1 small onion (roughly chopped)
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3 cloves garlic (peeled)
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1 large tomato (quartered)
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1/4 tsp ground cloves
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1/2 tsp ground cinnamon
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1/2 tsp dried oregano
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1/4 tsp cumin seeds
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3 cups chicken broth (divided)
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30 g Mexican chocolate (such as Abuelita or Ibarra, roughly chopped)
-
2 tbsp neutral oil (like avocado or vegetable)
-
1 tsp salt (plus more to taste)
Instructions
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Prepare and Toast the Chilies. Start by wiping any dust off your dried chilies with a damp cloth. Tear them into flat pieces and remove the stems and seeds. Heat a dry skillet over medium heat and toast the chilies for about 30–60 seconds per side, just until they become fragrant and pliable. You’ll notice a smoky, slightly fruity aroma. Be careful not to blacken them, or they’ll turn bitter. Transfer them to a bowl and cover with 2 cups of hot chicken broth. Let them soak for 20 minutes to rehydrate and soften.01
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Toast the Nuts, Seeds, and Aromatics. In the same dry skillet, toast the almonds and sesame seeds over medium heat until golden and fragrant, about 2–3 minutes. Stir constantly so they don't burn. Remove them from the skillet. Next, add the torn tortilla pieces and toast until they’re slightly crisp and browned in spots. Finally, add a teaspoon of oil to the skillet and sauté the onion and garlic until softened and just beginning to brown, about 5 minutes. Add the tomato quarters and cook for another 3–4 minutes until they start to break down.02
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Brown the Chicken. While the chilies are soaking, pat your chicken pieces dry with a paper towel and season generously with salt. Heat the remaining oil in your Dutch oven over medium-high heat. Place the chicken in the pot, skin-side down, and cook until the skin is golden brown and crispy, about 6–8 minutes. Flip and cook for another 3–4 minutes on the other side. You’re not cooking it through, just building flavor and color. Remove the chicken to a plate and set aside.03
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Create the Mole Sauce Base. To the blender, add the soaked chilies and their liquid, the toasted almonds, sesame seeds, tortilla pieces, the onion–tomato mixture, raisins, and all the spices (cloves, cinnamon, oregano, cumin). Blend on high until you have a completely smooth, thick paste. You might need to stop and scrape down the sides a few times. This paste should be very fine and aromatic.04
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Cook and Simmer the Sauce. Pour the pureed sauce into the same Dutch oven you used for the chicken (there’s so much flavor in those browned bits!). Cook the sauce over medium heat, stirring frequently, for about 8–10 minutes. You’ll notice it will darken in color and thicken considerably. This step, called "frying the sauce," is crucial for developing a deeper, richer flavor.05
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Finish the Sauce and Cook the Chicken. Stir in the remaining 1 cup of chicken broth and the chopped Mexican chocolate. Keep stirring until the chocolate has fully melted into the sauce. Taste and adjust the salt. Now, nestle the browned chicken pieces back into the pot, submerging them in the sauce. Bring everything to a gentle simmer, then reduce the heat to low, cover, and let it cook for 45 minutes to 1 hour. The chicken should become fall-off-the-bone tender and the sauce will have thickened and darkened even more.06
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Rest and Serve. Once the chicken is cooked, turn off the heat and let the mole rest, covered, for about 10–15 minutes. This allows the flavors to meld together even further and the chicken to reabsorb some of the juices. Serve the chicken with a generous amount of sauce spooned over the top and a sprinkle of sesame seeds.07
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