Easy Chicken 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.
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
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 ChiliesHeat 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 IngredientsIn the same skillet, toast the sesame seeds, almonds, and raisins until golden and fragrant. Remove and set aside.
- Cook the AromaticsAdd 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 SauceCombine 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 SauceTransfer 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 ChickenSeason 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 FinishTransfer 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.
- ServePlace 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.