This Chocolate Mole Chicken recipe is a soulful Mexican dish where chocolate balances chilies and spices for incredible depth. It’s a rewarding project that fills your kitchen with amazing aromas and delivers a truly memorable meal.
Love Chocolate Mole Chicken? So do we! If you're into Chicken Breast Recipes or curious about Dinner Ideas, you'll find plenty of inspiration below.
Why You’ll Love This Chocolate Mole Chicken
- Flavor adventure: A complex sauce with chilies, nuts, spices, and chocolate.
- Incredible aroma: Toasting and simmering fill your home with warm, inviting scents.
- Surprisingly versatile: Use the sauce for enchiladas, pork, or roasted vegetables.
- Culinary achievement: Making from-scratch mole is a proud, impressive cooking milestone.
Ingredients & Tools
- 4 chicken thighs (bone-in, skin-on) and 4 chicken drumsticks
- 2 dried ancho chilies
- 2 dried guajillo chilies
- 1 dried pasilla chili
- 1 medium white onion, roughly chopped
- 3 cloves garlic, peeled
- 1 large tomato, quartered
- 2 tbsp sesame seeds, plus more for garnish
- 2 tbsp slivered almonds
- 1/4 cup raisins
- 1 corn tortilla, torn into pieces
- 1/2 tsp dried oregano (preferably Mexican)
- 1/4 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1 clove
- 2 tbsp vegetable oil
- 4 cups chicken broth, divided
- 30 g Mexican chocolate (such as Abuelita or Ibarra), finely chopped
- 1 tbsp smooth peanut butter
- Salt, to taste
- 1 tbsp sugar (or to taste)
Tools: A large Dutch oven or heavy-bottomed pot, a blender, a medium skillet, and kitchen tongs.
Notes: Don’t be intimidated by the long ingredient list—each one plays a crucial role. Sourcing the right chilies and Mexican chocolate is key.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 35 g |
| Fat: | 32 g |
| Carbs: | 25 g |
| Fiber: | 5 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 skip the chili toasting. This is the non-negotiable first step to unlocking the deep, smoky flavor of the dried chilies. You’re not burning them; you’re just warming them up until they become fragrant and pliable. It makes a world of difference in the final sauce.
- What if I can’t find Mexican chocolate? You can make a substitute by combining 1 ounce of semi-sweet chocolate with a tiny pinch of cinnamon. It won’t be exactly the same, as Mexican chocolate has a grainier texture and often contains spices, but it will work in a pinch.
- Embrace the blending. You’ll need a good, powerful blender to get this sauce completely smooth. Don’t be afraid to let it run for a full minute or two. A silky-smooth texture is one of the hallmarks of a great mole.
- Taste and adjust at the end. Mole is all about balance. After the sauce has simmered and the chocolate has melted in, you must taste it. You might need a pinch more salt, a touch more sugar to counteract bitterness, or even a splash of broth to thin it out. Trust your palate.
How to Make Chocolate Mole Chicken
Step 1: Prepare and Toast the Chilies. Start by wiping the dried chilies clean with a damp cloth. Use kitchen shears to slice them open lengthwise and remove the stems and seeds. Heat a dry skillet over medium heat and toast the chilies for about 30-60 seconds per side, pressing down with a spatula, until they become fragrant and slightly change color. Be careful not to burn them, or they’ll turn bitter. Transfer the toasted chilies to a bowl and cover them with hot water. Let them soak for 15-20 minutes to rehydrate and soften.
Step 2: Build the Flavor Base. While the chilies are soaking, let’s build the rest of our sauce base. In the same skillet, add a tablespoon of oil and toast the sesame seeds and almonds over medium heat until golden and fragrant, about 2-3 minutes. Remove them and set aside. In the same skillet, add the chopped onion and garlic and cook for 4-5 minutes until softened and just starting to brown. Then, add the tomato quarters and cook for another 3-4 minutes until they begin to break down. You’ll notice the wonderful layers of aroma building in your kitchen already.
Step 3: Create the Mole Paste. Drain the soaked chilies and add them to your blender. Follow with the toasted sesame seeds and almonds, the sautéed onion, garlic, and tomatoes, the torn tortilla, raisins, oregano, cumin, cinnamon, and clove. Pour in one cup of the chicken broth. Blend on high speed for a full 2-3 minutes, until the mixture is completely smooth and forms a thick, vibrant paste. You might need to stop and scrape down the sides a few times. The texture should be like a thick, slightly gritty smoothie.
Step 4: Cook the Chicken and Fry the Sauce. Pat the chicken pieces dry and season generously with salt. In your Dutch oven, heat the remaining tablespoon of oil over medium-high heat. Sear the chicken, skin-side down first, until golden brown, about 5-6 minutes per side. You’re not cooking it through, just building color and flavor. Remove the chicken and set aside. Reduce the heat to medium. Carefully pour the pureed mole paste into the same pot—it will sizzle and sputter. Cook this paste, stirring almost constantly, for about 5-7 minutes. This “frying” step is crucial as it deepens the flavor and cooks out the raw taste of the chilies and spices.
Step 5: Simmer to Perfection. Once the paste has darkened slightly and smells incredibly aromatic, stir in the remaining 3 cups of chicken broth. Add the chopped Mexican chocolate and the peanut butter. Bring the sauce to a gentle simmer, stirring until the chocolate has fully melted. Taste the sauce now and season with salt and the tablespoon of sugar. Return the seared chicken pieces to the pot, submerging them in the sauce. Cover, reduce the heat to low, and let it simmer gently for 45 minutes to 1 hour, until the chicken is fork-tender and practically falling off the bone.
Step 6: Final Adjustments and Serving. Once the chicken is cooked, carefully remove it from the pot and place it on a serving platter. Take a final look at your mole sauce. If it seems too thick, you can whisk in a little more broth or hot water. If it’s a bit thin, let it simmer uncovered for a few more minutes to reduce. Give it one last taste—adjust the salt or sugar if needed. The sauce should be rich, glossy, and perfectly balanced between savory, spicy, and subtly sweet. Pour the warm sauce over the chicken, garnish with a sprinkle of sesame seeds, and get ready to serve.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze sauce (with or without chicken) for up to 3 months.
- Reviving: Reheat gently on the stovetop with a splash of broth or water.
Serving Suggestions
Complementary Dishes
- Fluffy White Rice — The plain, steamy rice is the perfect canvas to soak up every last drop of the complex mole sauce. It helps balance the richness and provides a comforting, neutral base.
- Warm Corn Tortillas — Essential for making little tacos or simply for scooping up the chicken and sauce. Their slightly sweet, corn flavor is a classic and perfect pairing.
- Refried Beans — A side of creamy, savory beans adds another layer of texture and heartiness to the plate, making the meal feel complete and deeply satisfying.
Drinks
- A Crisp Mexican Lager — The light, effervescent quality of a cold beer cuts through the richness of the mole beautifully and cleanses the palate between bites.
- Horchata — The sweet, cinnamony, and creamy profile of this classic rice drink is a fantastic counterpoint to the smoky, spicy notes in the sauce. It’s a traditional pairing for a reason.
- Agua de Jamaica (Hibiscus Iced Tea) — Its vibrant, tart, and slightly sweet flavor provides a refreshing and palate-cleansing contrast that really highlights the different elements of the mole.
Something Sweet
- Flan — The cool, creamy, and caramel-topped custard is the ultimate finish. Its smooth texture and sweet flavor are a perfect, simple contrast to the complex savory meal you just enjoyed.
- Churros with Chocolate Sauce — A playful, celebratory end that brings the chocolate theme full circle. The crispy, cinnamon-sugar-dusted churros are just irresistible.
- Mango Sorbet — For a lighter option, the bright, fruity, and tangy sorbet is incredibly refreshing and cleanses the palate after the rich and hearty mole.
Top Mistakes to Avoid
- Mistake: Burning the dried chilies. If you toast the chilies for too long over too high heat, they will scorch and impart a harsh, bitter flavor to your entire sauce that’s very difficult to mask. Low and slow is the way to go.
- Mistake: Not blending the sauce enough. A gritty, uneven mole sauce is a real disappointment. I’ve messed this up before too, by being impatient. You really need to let that blender run until every last bit of nut and seed is pulverized into a silky smooth paste.
- Mistake: Skipping the “frying” of the mole paste. This step, where you cook the puree in hot oil, is what develops the deep, rounded flavors. If you just add the raw puree to the broth, your mole will taste one-dimensional and slightly raw.
- Mistake: Overseasoning before the end. The flavors concentrate and change as the sauce simmers and reduces. Always do your final seasoning with salt and sugar at the very end, once the chicken is cooked and the sauce has reached its final consistency.
Expert Tips
- Tip: Make a double batch of the sauce. Mole freezes beautifully. Make a big pot of just the sauce (without the chicken) and freeze it in portions. You’ll have an incredible, ready-made gourmet meal starter for a busy day down the line.
- Tip: Use an immersion blender for easier cleanup. If you have a powerful immersion blender, you can blend the sauce directly in the pot after you’ve added the broth. It’s a little less perfectly smooth than a countertop blender, but it saves you from washing an extra appliance.
- Tip: Let the flavors marry overnight. Mole, like many stews and braises, often tastes even better the next day. If you have the time, make it a day ahead, let it cool, and store it in the fridge. Reheat it gently before serving—you’ll be amazed at how the flavors have deepened and melded together.
- Tip: Strain for ultimate silkiness. For a truly restaurant-quality, velvety texture, after you’ve blended the sauce, press it through a fine-mesh sieve into the pot. This will catch any stubborn bits of chili skin or seed, resulting in an unbelievably smooth sauce.
FAQs
Can I make this mole sauce vegetarian?
Absolutely! The sauce itself is easily adaptable. Simply substitute the chicken broth with a rich vegetable broth and omit the chicken. You can then use the mole to smother roasted vegetables like cauliflower or sweet potatoes, or use it as a filling for incredible vegetarian enchiladas. The core flavor profile of the chilies, spices, and chocolate remains just as delicious.
How spicy is this Chocolate Mole Chicken?
The heat level is quite moderate. The ancho, guajillo, and pasilla chilies we use are known for their deep, fruity flavors more than their intense heat. You’ll get a gentle, building warmth rather than a sharp, overwhelming spice. If you’re very sensitive to heat, you can remove all the seeds and veins from the chilies. If you love spice, add a single dried arbol chili to the mix for an extra kick.
My mole sauce tastes bitter. What can I do?
A little bitterness can be natural from the chilies and chocolate, but it should be balanced. The most common fix is a bit more sweetness. Try stirring in another half tablespoon of sugar at a time until the bitterness recedes. Also, ensure you didn’t accidentally burn your chilies or spices during the toasting process, as that is a primary cause of unwanted bitterness.
How long will leftovers keep?
Leftovers will keep beautifully in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even tastier. You can also freeze the mole (with or without the chicken) for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
What’s the best way to reheat it?
The stovetop is your best bet. Gently reheat the mole and chicken in a saucepan over low heat, stirring occasionally. You may need to add a small splash of water or broth to loosen the sauce back up, as it will thicken when chilled. Avoid the microwave if you can, as it can heat unevenly and cause the sauce to separate.
Chocolate Mole Chicken
Learn how to make authentic Chocolate Mole Chicken with this step-by-step recipe. A rich, savory-sweet sauce perfect for a special dinner. Get cooking now!
Ingredients
For the Chicken and Sauce:
-
4 chicken thighs (bone-in, skin-on)
-
4 chicken drumsticks
-
2 dried ancho chilies
-
2 dried guajillo chilies
-
1 dried pasilla chili
-
1 medium white onion (roughly chopped)
-
3 cloves garlic (peeled)
-
1 large tomato (quartered)
-
2 tbsp sesame seeds (plus more for garnish)
-
2 tbsp slivered almonds
-
1/4 cup raisins
-
1 corn tortilla (torn into pieces)
-
1/2 tsp dried oregano (preferably Mexican)
-
1/4 tsp ground cumin
-
1/4 tsp ground cinnamon
-
1 clove
-
2 tbsp vegetable oil
-
4 cups chicken broth (divided)
-
30 g Mexican chocolate (such as Abuelita or Ibarra, finely chopped)
-
1 tbsp smooth peanut butter
-
1 Salt (to taste)
-
1 tbsp sugar (or to taste)
Instructions
-
Prepare and Toast the Chilies. Start by wiping the dried chilies clean with a damp cloth. Use kitchen shears to slice them open lengthwise and remove the stems and seeds. Heat a dry skillet over medium heat and toast the chilies for about 30–60 seconds per side, pressing down with a spatula, until they become fragrant and slightly change color. Be careful not to burn them, or they'll turn bitter. Transfer the toasted chilies to a bowl and cover them with hot water. Let them soak for 15–20 minutes to rehydrate and soften.01
-
Build the Flavor Base. While the chilies are soaking, let's build the rest of our sauce base. In the same skillet, add a tablespoon of oil and toast the sesame seeds and almonds over medium heat until golden and fragrant, about 2–3 minutes. Remove them and set aside. In the same skillet, add the chopped onion and garlic and cook for 4–5 minutes until softened and just starting to brown. Then, add the tomato quarters and cook for another 3–4 minutes until they begin to break down. You'll notice the wonderful layers of aroma building in your kitchen already.02
-
Create the Mole Paste. Drain the soaked chilies and add them to your blender. Follow with the toasted sesame seeds and almonds, the sautéed onion, garlic, and tomatoes, the torn tortilla, raisins, oregano, cumin, cinnamon, and clove. Pour in one cup of the chicken broth. Blend on high speed for a full 2–3 minutes, until the mixture is completely smooth and forms a thick, vibrant paste. You might need to stop and scrape down the sides a few times. The texture should be like a thick, slightly gritty smoothie.03
-
Cook the Chicken and Fry the Sauce. Pat the chicken pieces dry and season generously with salt. In your Dutch oven, heat the remaining tablespoon of oil over medium-high heat. Sear the chicken, skin-side down first, until golden brown, about 5–6 minutes per side. You're not cooking it through, just building color and flavor. Remove the chicken and set aside. Reduce the heat to medium. Carefully pour the pureed mole paste into the same pot—it will sizzle and sputter. Cook this paste, stirring almost constantly, for about 5–7 minutes. This "frying" step is crucial as it deepens the flavor and cooks out the raw taste of the chilies and spices.04
-
Simmer to Perfection. Once the paste has darkened slightly and smells incredibly aromatic, stir in the remaining 3 cups of chicken broth. Add the chopped Mexican chocolate and the peanut butter. Bring the sauce to a gentle simmer, stirring until the chocolate has fully melted. Taste the sauce now and season with salt and the tablespoon of sugar. Return the seared chicken pieces to the pot, submerging them in the sauce. Cover, reduce the heat to low, and let it simmer gently for 45 minutes to 1 hour, until the chicken is fork-tender and practically falling off the bone.05
-
Final Adjustments and Serving. Once the chicken is cooked, carefully remove it from the pot and place it on a serving platter. Take a final look at your mole sauce. If it seems too thick, you can whisk in a little more broth or hot water. If it's a bit thin, let it simmer uncovered for a few more minutes to reduce. Give it one last taste—adjust the salt or sugar if needed. The sauce should be rich, glossy, and perfectly balanced between savory, spicy, and subtly sweet. Pour the warm sauce over the chicken, garnish with a sprinkle of sesame seeds, and get ready to serve.06
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