Easy Chicken Mole Recipe

Chicken mole recipe is a dish that beautifully showcases the rich culinary traditions of Mexico. Known for its unique blend of flavors, chicken mole combines savory, sweet, and slightly spicy notes into a harmonious sauce that’s perfect for cozy dinners or special occasions. Whether you’re new to mole or a longtime fan, this easy recipe simplifies the process while delivering authentic flavor. Let’s dive in!

A Brief History of Mole Recipe:

Mole (pronounced MOH-leh) is a quintessential Mexican sauce with roots dating back to pre-Hispanic times. While there are many variations, mole poblano is perhaps the most iconic, originating in Puebla. Legend has it that nuns created mole by blending a wide range of ingredients, including chocolate, chili peppers, and spices, to prepare a dish for a visiting dignitary. Today, mole is a symbol of Mexican heritage and is enjoyed across the world.

Easy Chicken Mole Recipe

Pinklady

Mole (pronounced MOH-leh) is a quintessential Mexican sauce with roots dating back to pre-Hispanic times. While there are many variations, mole poblano is perhaps the most iconic, originating in Puebla.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Sauce

Cuisine Mexican

Servings 4

Calories 450 kcal

Equipment

• Large Skillet
• Saucepan
• Blender or food processor
• Tongs
• Wooden spoon
• Serving platter

Ingredients

  

For the Mole Sauce:

• 2 dried ancho chilies, stemmed and seeded
• 2 dried guajillo chilies, stemmed and seeded
• 2 tablespoons sesame seeds
• 1/4 cup almonds
• 2 tablespoons raisins
• 1 corn tortilla or 2 slices of bread, torn into pieces
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium tomatoes, diced
• 2 cups chicken broth (plus extra if needed)
• 2 ounces dark chocolate, chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon cumin
• 1 tablespoon vegetable oil
• Salt and pepper to taste

See also  Apple Crumble Recipe

For the Chicken:

• 4 bone-in chicken thighs (skinless, if preferred)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil

Instructions

 

• Prepare the Chilies

  Heat a large skillet over medium heat. Toast the ancho and guajillo chilies for 1–2 minutes on each side until fragrant. Remove and soak in a bowl of warm water for 10 minutes to soften. Drain and set aside.
• Toast the Ingredients

  In the same skillet, toast the sesame seeds, almonds, and raisins until golden and fragrant. Remove and set aside.
• Cook the Aromatics

  Add a tablespoon of vegetable oil to the skillet. Sauté the onion and garlic until softened. Stir in the diced tomatoes and cook until they release their juices, about 5 minutes.
• Blend the Sauce

  Combine the softened chilies, toasted ingredients, cooked onion mixture, torn tortilla or bread, chicken broth, chocolate, cinnamon, and cumin in a blender. Blend until smooth. Add more chicken broth if the mixture is too thick.
• Simmer the Mole Sauce

  Transfer the blended mixture to a saucepan. Simmer over low heat for 15–20 minutes, stirring occasionally. Season with salt and pepper to taste.
• Cook the Chicken

  Season the chicken thighs with salt and pepper. In a separate skillet, heat oil over medium-high heat and sear the chicken for 4–5 minutes per side until golden brown.
• Combine and Finish

  Transfer the seared chicken to the saucepan with the mole sauce. Simmer for another 15–20 minutes, allowing the chicken to absorb the sauce's flavors. Add a splash of broth if the sauce becomes too thick.
• Serve

  Place the chicken on a serving platter, generously spoon mole sauce over the top, and garnish with sesame seeds or fresh cilantro. Serve with rice or warm tortillas.

Video

Keyword Easy Chicken Mole Recipe

Similar Recipes You’ll Love:

Chicken Tinga Tacos: Shredded chicken in a smoky tomato-chipotle sauce.
Pork Carnitas: Tender, flavorful pork perfect for tacos or burrito bowls.
Enchiladas Rojas: Corn tortillas filled with chicken and smothered in red chili sauce.
Pozole Rojo: A hearty hominy soup with a rich chili-based broth.

Frequently Asked Questions About Easy Chicken Mole Recipe:

1. Can I use store-bought mole sauce?

Yes, store-bought mole paste is a great shortcut. Simply dilute it with chicken broth and adjust seasoning as needed.

2. What can I substitute for dried chilies?

Use chili powder or chipotle peppers in adobo sauce for a similar flavor profile, though it may alter the dish slightly.

3. Can I make this recipe vegetarian?

Absolutely! Substitute the chicken with roasted vegetables or tofu, and use vegetable broth for the sauce.

4. Is mole always made with chocolate?

Not always. While chocolate is common in mole poblano, other varieties like mole verde or mole amarillo may not include it.

5. How can I store leftovers?

Store leftover chicken mole in an airtight container in the fridge for up to 4 days. The flavors deepen over time!

6. Can I freeze mole sauce?

Yes, mole sauce freezes well. Freeze in portions for up to 3 months and thaw overnight in the fridge.

7. What sides go well with chicken mole?

Rice, tortillas, refried beans, and a fresh salad are classic accompaniments.

8. Is this recipe spicy?

This version has a mild heat, but you can adjust the spiciness by adding more chilies or a pinch of cayenne pepper.

9. Can I use boneless chicken?

Yes, boneless chicken breasts or thighs work well, though they may cook faster.

10. What’s the best chocolate to use?

Use dark chocolate (70% cacao or higher) for an authentic flavor. Avoid milk chocolate as it’s too sweet.

Conclusion:

This easy chicken mole recipe captures the essence of traditional Mexican cuisine while keeping the process approachable. The combination of chilies, chocolate, and spices creates a deep, layered flavor that’s worth every step. Pair it with your favorite sides, and enjoy a taste of Mexico at home!

YouTube Video Credits:
Simply Mamá Cooks