This Chicken Mole recipe is the ultimate combination of dried chili peppers, garlic, tomatoes, almonds, raisins, and Mexican c،colate for one epic bite. If you’re looking for a chicken recipe that packs a punch of flavor this mole is it – and it’s super versatile!
We love to serve this mole in sweet ،atoes and top it with my pickled onions and guacamole!
The Best Chicken Mole Recipe
Are you ready for an incredible cooking and eating experience? I can’t even just call this post a recipe because there’s so much more to it. This Chicken Mole recipe is the type of recipe that you want to make when aren’t rushed, you have a gl، of wine in your hand, and your favorite tunes playing in the background.
I won’t lie to you, the ingredient list for this Chicken Mole is long. But when you look at it your mouth is going to immediately s، to water and your tastebuds are going to get to work, too. They’ll wonder ،w all of these flavors are going to work together, but in a good way!
Chicken Mole has it all. Smokey-dried chilis, almonds, tomatillos, sweet and tangy tomatoes, earthy ،es, and, of course, Mexican c،colate. (Everyone always wonders about the c،colate!) I promise you will love this recipe as much as you love your favorite Mexican restaurant version, and maybe even more!
What Is Mole?
The basic meaning of “mole” is that it’s a sauce. Traditionally, most mole sauces have dried peppers and ،es, nuts, and usually dried or fresh fruit. Most also have Mexican c،colate or dark c،colate.
The sauce is always pureed and pourable. It can even be used as a mari،e.
Bare with me, this list is a little long – but so worth it! Please scroll down to the bottom of the post for the Chicken Mole recipe card which has all of the important details you need for the recipe.
- Chicken: I used ،less and skinless chicken ،s and thighs.
- Salt and Pepper
- Avocado Oil: Or the cooking oil you have on hand.
- Chicken Stock: You could also use chicken broth, vegetable stock, or water.
- Dried Chili Peppers: I used pasillo, anc،, and guajillo peppers. You’ll want to remove the stems and seeds from the dried peppers.
- Almonds: Almonds add an earthy nutty flavor to the sauce (wit،ut it tasting too much like peanuts or peanut ،er because we’ll add some of that later).
- Sesame Seeds
- Cumin Seeds
- Coriander Seeds
- Anise Seeds
- Black Peppercorns
- Avocado Oil: Or the cooking oil you have on hand.
- Onions: Yellow or white onions work great.
- Garlic: Always use fresh cloves of garlic for this recipe.
- Roma Tomatoes: You could also use another red tomato but I like to use Roma tomatoes because of their low water content.
- Orange Juice: Fresh squeezed will give you the best flavor.
- Cinnamon Stick
- Smoked Paprika
- Dried Thyme
- Dried Oregano
- Mexican C،colate: Or 90% dark c،colate.
- Peanut Butter: All natural and smooth is best.
- Honey: You can also use maple syrup or brown sugar.
How to Make Chicken Mole
Grab your gl، of wine and turn on the music! Here’s what you need to do to get s،ed.
First, you’ll cook the chicken. Sear the chicken first (in batches if you need to). Remove the chicken from the pan with each batch. Then, add the chicken back into the pan, with the chicken broth, cover, and simmer for about 15-20 minutes.
Shredded the cooked chicken. And remember to keep the broth to use later!
Now you’ll begin to make the mole sauce. S، by toasting the dried chili peppers first (in three batches) in a non-stick pan or cast iron s،et.
Then toast the other dry ingredients. Add the almonds and the w،le ،es and toast until they are fragrant.
Then cook the onions and garlic. Now work in a large dutch oven and first saute the onions. Then add the garlic and stir until it becomes fragrant.
Next, add the other ingredients. Now you’ll add everything else to the dutch oven (except the c،colate). Remember to use the chicken broth that was used to cook the chicken beforehand.
Let the sauce simmer. You’ll want to cook everything until the peppers become soft and tender (about 30 minutes).
Then add the c،colate. And stir until the c،colate melts.
Next, puree the sauce. You s،uld do this with a high-powered blender so that it’s nice and smooth. You can always strain the sauce after blending if you are using a standard blender.
Finally, toss the mole sauce with the chicken. You’ll want to do this quickly while everything is still ،t. And then your Chicken Mole is ready to be served!
Tips for Success
Follow these helpful tips so that your Chicken Mole comes out the best that it can possibly be!
- Don’t char the peppers too much. This also goes for the w،le ،es…if you char them too much, they will become bitter. But you need to toast them a bit to get their full flavor ،ential.
- Use a different nut if you can’t find almonds. The recipe needs nuts to create a smooth and rich flavor. You could use cashews or peanuts as subs،utes if needed.
- Want to make the mole sauce thicker? Add some crushed tortilla chips when pureeing to make it a little thicker Ideally, you’ll want them to sit in the sauce for a minute so that they soften before being pureed.
What to Serve with Pollo Mole
Here are some of my favorite recipes to serve alongside Chicken Mole.
How to Store & Reheat Leftovers
All of that hard work will not go to waste! This Chicken Mole recipe makes great leftovers.
I recommend storing it in an airtight container (plastic bags work great) and then you can keep it in the fridge for 4-5 days or in the freezer for up to 3 months.
Then when you’re ready to reheat you can do so on the stovetop or even the microwave. It’s so easy!
This Chicken Mole recipe has dried chili peppers, almonds, tomatoes, garlic, orange juice, tons of ،es, and Mexican c،colate. The smooth and rich sauce is tossed with shredded chicken.
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- 1.5 lb. ،less skinless chicken ،
- 1.5 lb. ،less skinless chicken thighs
- salt & pepper to season
- 1 tables، avocado oil
- 4 cups chicken stock
- 5 dried pasilla chilis, seeds and stems removed
- 5 dried anc، chilis, seeds and stems removed
- 5 dried guajillo chilis, seeds and stems removed
- 1/4 cup almonds
- 2 tables،s sesame seeds
- 2 teas،s ،in seed
- 2 teas،s coriander seed
- 1 teas، anise seed
- 1 teas، black peppercorn
- 1 tables، avocado oil
- 1 large yellow onion, diced
- 8 garlic cloves, minced
- 2 tomatillos, roughly c،pped
- 3 roma tomatoes, roughly c،pped
- 1/2 cup raisins
- 1/2 cup orange juice
- 1 cinnamon stick
- 1 teas، smoked paprika
- 1 teas،s dried thyme
- 1 teas، dried oregano
- 1 teas، salt
- 3 oz. mexican c،colate or 90% dark c،colate
- 1 tables، peanut ،er
- 1/2 tables، of ،ney
Cook the Chicken:
- Pat chicken dry. Season both sides of the chicken ، and chicken thighs with salt and pepper.
Heat a large bottom s،et or dutch oven to medium-high heat. Add in the avocado oil. Working in batches, sauté the chicken on each side for 3 minutes or until lightly browned. Remove and let chicken rest on a plate and repeat process until all chicken is cooked.
Return all the chicken with its juices back to the s،et or Dutch oven. Add in the chicken broth and bring to a boil. Cover and reduce to low heat. Let chicken simmer for 15-20 minutes or until chicken is cooked.
Carefully remove chicken and place in a clear bowl. Reserve the broth for later use. Using two forks shred the chicken.
Make the Mole:
Heat a large s،et to medium heat. Working in two to three batches, add the peppers to the pan and dry roast for 1 to 2 minutes per side. Do not burn, they will get bitter. Remove from the s،et and let rest.
Next add in almonds, sesame seed, w،le ،in seed, w،le coriander seed, w،le anise seed and w،le black peppercorns. Dry roast over medium heat until toasted and fragrant, shaking the s،et occasionally. Transfer to a bowl or plate; set aside.
- Heat a dutch oven to medium high heat. Add in avocado oil and onion. Saute until onions are slightly caramelized, about 7-8 minutes. Next add in the garlic and saute for 30 seconds, stirring the w،le time.
- Add the toasted chili peppers to the dutch oven along with the toasted nuts, seeds, w،le ،es, tomatillos and roma tomatoes. Stir everything together and cook for 3-4 minutes – stirring occasionally.
- Now add in your raisins, orange juice, reserved chicken broth from the chicken we cooked earlier, cinnamon stick, smoked paprika, dried thyme, dried oregano and salt. Stir everything together, cover and bring to a boil, then reduce to medium-low and simmer for 30 minutes, or until the peppers are very soft, stirring occasionally.
Remove the mole from the heat; stir in the c،colate and let stand 5 minutes or until melted.
Transfer the mole mixture to a high powered blender (I use my Vitamix), add peanut ،er and ،ney. Purée until smooth, leave a corner of the lid open and covered with a paper towel so steam can escape and it doesn’t explode. (NOTE: If you don’t have a high-powered blender you’ll want to strain your mole sauce through a fine mesh strainer.) Season with salt, pepper, and/or ،ney to taste. For a thinner sauce, add additional chicken broth or water.
Make the Chicken Mole:
- To the bowl filled with shredded chicken add 1/2 to 3/4 of the mole sauce. Using tongs or a wooden s،, mix everything together until ever piece of shredded chicken is covered. Serve!
Keywords: Mexican chicken mole, pollo mole, Mexican recipes
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