Chicken Mole is a flavor-packed Mexican dish featuring a spicy, savory, and sweet sauce that’s out of this world. This homemade mole poblano sauce is made with a range of ingredients, including peppers, cinnamon and cloves, tomatoes, garlic, sesame seeds, raisins, dark chocolate, and more. Let the chicken simmer and serve for a delicious dinner!
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What’s in this Chicken Mole Recipe?
A whole chicken is cooked in a rich, complex sauce made with peppers, spices, nuts, seeds, and chocolate.
- Chicken: Provides the protein and flavor for the dish. I made a whole chicken for this recipe so we’d have every piece (thighs, drumsticks, and breast).
- Onion: Adds flavor and aroma to the mole sauce and chicken.
- Garlic: Adds a pungent and savory flavor.
- Salt: Enhances and balances the flavor of the other ingredients in the dish.
- Peppers: A mixture of Guajillo, Pasilla, and Ancho Chile peppers provide the signature flavor and spiciness of mole sauce.
- Vegetable Oil: Used to sauté the onions, garlic, and peppers, and also to fry the sauce ingredients before blending them.
- Chicken Broth: Provides liquid for the mole sauce and enhances the chicken flavor in the dish.
- Cinnamon: Adds a warm, sweet, and slightly spicy flavor.
- Cloves: Add a warm and sweet flavor.
- Tomatoes: Provide acidity and sweetness to the mole sauce.
- Raisins: Add sweetness and a hint of fruitiness.
- Sesame Seeds: Add nuttiness and texture.
- Almonds: Add richness, creaminess, and nuttiness.
- Pepitas: Pumpkin seeds add nuttiness, crunch, and a slight bitterness.
- Dark Chocolate: Adds richness, depth, and complexity to the mole sauce.
Pro Tip: Use Mexican chocolate if you can find it–it’s the more traditional option for a mole poblano sauce.
Variations on Mole Poblano
I went with a mole poblano for this chicken mole recipe, but there are many variations on this dish that are traditional to different regions of Mexico. Here are some common variations to try:
- Mole Negro: A darker and spicier sauce made with Ancho chiles, Mulato chiles, and blackened spices.
- Mole Coloradito: A red sauce made with Ancho chiles and tomato paste, with a slightly sweet and spicy flavor.
- Mole Amarillo: A yellow sauce made with Guajillo chiles and tomatillos, with a tangy and slightly spicy flavor.
- Mole Verde: A green sauce made with fresh herbs, pumpkin seeds, and tomatillos, with a fresh and bright flavor.
- Mole Manchamantel: A fruitier sauce made with pineapple and plantains, with a slightly sweet and spicy flavor.
Mole sauce has a rich and complex flavor profile that is sweet, savory, and spicy all at once. The sauce has a deep umami flavor with hints of smokiness from the roasted peppers, spices, and chocolate that is balanced with a hint of sweetness from the raisins.
The chocolate in the sauce adds richness and depth to the flavor, but it’s not overpowering and does not make the dish taste like chocolate.
Traditionally, Mexican chocolate is used in mole sauce, which contains cinnamon and sugar. However, unsweetened chocolate can also be used to make mole sauce.
Chicken mole is mild-to-medium spicy. You can adjust the spice level by using different types of dried chiles.
Yes, chicken mole can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually deepen and intensify with time.
How to Store and Reheat
Store leftover chicken mole in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan set over medium-low heat, stirring occasionally; in the microwave on high for 1-2 minutes, stirring occasionally; or covered with aluminum foil in a 350°F oven for 20-30 minutes, or until warmed through.
How to Freeze
Freeze chicken with mole poblano in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Chicken mole is a versatile and flavorful dish that can be served with a variety of sides to complement its rich flavors. I like to serve mine with cilantro rice or fresh tortillas. It’s also delicious with a side of refried beans, street corn, roasted vegetables, or guacamole.
A refreshing blood orange Paloma or Aperol margarita would pair so well with this rich, complex dish!
Chicken Mole Recipe
Equipment
- Food Processor
Ingredients
For the Chicken
- 5 pound whole chicken cut into pieces
- 1 onion cut into 4 pieces
- 3 cloves garlic
- 2 teaspoons kosher salt
For the Mole Sauce
- 4 dried Guajillo peppers
- 6 dried Pasilla peppers
- 3 dried Ancho Chile peppers
- 8 tablespoons vegetable oil divided
- 2½ cups low-sodium chicken broth (can use water from step 1 after chicken is cooked)
- 6 cloves garlic
- 1 cinnamon stick
- 5 whole cloves
- ½ teaspoon kosher salt
- 1 onion chopped
- 3 tomatoes chopped
- ⅓ cup raisins
- ¼ cup sesame seeds
- ¼ cup almonds
- ¼ cup pepitas (pumpkin seeds)
- 3 ounces dark chocolate roughly chopped (preferably Mexican chocolate)
Instructions
- Place the chicken pieces, onion, garlic, and salt in a large pot. Pour water into the pot until the chicken is completely submerged. Bring the chicken to a boil. Then, reduce to a simmer, cover the pot, and cook for 45 minutes.5 pound whole chicken, 1 onion, 3 cloves garlic, 2 teaspoons kosher salt
- Remove the stems and seeds from the dried peppers. Heat 4 tablespoons of vegetable oil in the same skillet. Add in the peppers and pan-fry them for a couple of minutes.4 dried Guajillo peppers, 6 dried Pasilla peppers, 3 dried Ancho Chile peppers, 8 tablespoons vegetable oil
- Add the peppers and 2½ cups chicken broth (can use water from step 1 after chicken is cooked) to a food processor.2½ cups low-sodium chicken broth
- Add 2 tablespoons of vegetable oil to a skillet over medium heat. Add in the garlic cloves, cinnamon stick, whole cloves, and salt, and cook for a couple of minutes until slightly browned. And in the onion and tomatoes, and continue to cook for a few minutes until softened.6 cloves garlic, 1 cinnamon stick, 5 whole cloves, ½ teaspoon kosher salt, 1 onion, 3 tomatoes
- Remove the cinnamon stick and whole cloves from the skillet. Then, transfer the vegetables to a food processor.
- Add 2 tablespoons of oil to the skillet. Then, add in the raisins, sesame seeds, almonds, and pepitas to the same skillet. Toast until golden brown.⅓ cup raisins, ¼ cup sesame seeds, ¼ cup almonds, ¼ cup pepitas
- Add the toasted nuts, seeds, and raisins to the food processor. Blend everything together until smooth.
- Pour the sauce into the skillet and cook, stirring occasionally, for 5 minutes.
- Add in the chocolate and stir until melted. Cook for 30-45 minutes, continuing to stir occasionally. Add in more chicken broth if needed to thin out the sauce.3 ounces dark chocolate
- Add the chicken pieces to the sauce and stir to coat them. Top with a sprinkling sesame seeds and cilantro . Serve with rice and/or tortillas.
Video
Becky’s Tips
- Toasting the spices, nuts, seeds, and chiles before blending them into the sauce can help to bring out their flavors and aromas.
- Use a food processor to make the sauce extra smooth and creamy.
- The level of spiciness in mole sauce can vary widely depending on the types of chiles used. Be sure to taste the sauce and adjust the spiciness level to your taste by adding more or less chiles.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
More Mexican Chicken Recipes We Love
- Crockpot Mexican Shredded Chicken
- Mexican Street Corn Chicken
- Grilled Tequila Lime Chicken
- Skillet Chicken con Queso
- Enchilada Stuffed Chicken
- Baked Salsa Chicken
- Chicken Fajitas
