Chicken mole

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Mole (pronounced MOH-lay) is one of the most iconic and beloved dishes in Mexican cuisine. Known for its deep, complex flavors and velvety sauce, mole is often made with a long list of ingredients, carefully blended to achieve harmony between sweet, savory, smoky, and spicy notes. There are many types of mole across Mexico, but one of the most well-known is mole poblano, which uses dried chiles, spices, nuts, seeds, and even a touch of chocolate to create its signature taste. Traditionally, chicken mole is served during special occasions, holidays, and family gatherings, but with the right steps, you can recreate this classic dish at home.

This recipe brings together all the essential components of chicken mole while keeping the preparation manageable for a home kitchen. The result is tender chicken smothered in a rich, flavorful mole sauce that pairs beautifully with rice, beans, and warm tortillas.

Ingredients

For the Chicken:

  • 4 to 5 bone-in chicken thighs (or drumsticks, skin removed)

  • 1 bay leaf

  • 1 small onion, quartered

  • 3 garlic cloves, crushed

  • 6 cups water

  • Salt, to taste

For the Mole Sauce:

  • 3 dried ancho chiles, stems and seeds removed

  • 3 dried pasilla chiles, stems and seeds removed

  • 2 dried guajillo chiles, stems and seeds removed

  • 1 corn tortilla (torn into pieces)

  • 2 slices stale bread (torn into chunks)

  • 1 medium tomato, roasted or charred

  • ½ medium onion, roasted or charred

  • 2 garlic cloves, roasted

  • ¼ cup almonds

  • ¼ cup peanuts (unsalted)

  • 2 tablespoons sesame seeds (plus more for garnish)

  • 2 tablespoons raisins

  • 1 small cinnamon stick (or 1 teaspoon ground cinnamon)

  • 2 whole cloves

  • 4 black peppercorns (or ½ teaspoon ground black pepper)

  • 1 ounce Mexican chocolate (or dark chocolate, about 2 tablespoons chopped)

  • 2 tablespoons vegetable oil

  • 2 cups chicken broth (from cooking the chicken)

  • Salt, to taste

Instructions

Step 1: Cook the Chicken

In a large pot, place the chicken thighs along with onion, garlic, bay leaf, and water. Add a pinch of salt. Bring to a boil, then reduce to a gentle simmer and cook for about 30 minutes, until the chicken is tender and cooked through. Remove the chicken and set aside, keeping the broth reserved for the mole sauce.

Step 2: Prepare and Toast the Chiles

Heat a dry skillet over medium heat. Lightly toast the ancho, pasilla, and guajillo chiles for a few seconds on each side until fragrant, being careful not to burn them. Place the toasted chiles in a bowl and cover with hot water. Let them soak for 15–20 minutes until softened. Drain and set aside.

Step 3: Toast the Nuts, Seeds, and Starches

In the same skillet, heat a tablespoon of oil. Toast the almonds, peanuts, sesame seeds, and raisins until golden and fragrant. Remove and set aside. Next, fry the tortilla and bread pieces until crispy. These will act as thickeners for the sauce.

Step 4: Roast the Vegetables and Spices

Char the tomato, onion, and garlic either in the skillet, under a broiler, or directly over a flame until slightly blackened and softened. Toast the cinnamon stick, cloves, and peppercorns until aromatic.

Step 5: Blend the Mole Base

In a blender, combine the softened chiles, toasted nuts, seeds, raisins, tortilla, bread, roasted vegetables, and spices. Add about 1½ cups of chicken broth to help blend into a smooth paste. Depending on your blender, you may need to do this in batches. Strain the sauce through a fine sieve for an extra-smooth consistency.

Step 6: Cook the Mole Sauce

In a large pot, heat the remaining oil over medium heat. Add the mole paste and cook for 5–7 minutes, stirring constantly to prevent sticking. Slowly pour in about 1 more cup of chicken broth, adjusting the consistency so the sauce is thick but pourable. Add the Mexican chocolate, stirring until melted and fully incorporated. Taste and adjust seasoning with salt.

Step 7: Combine Chicken and Mole

Add the cooked chicken pieces into the pot of mole sauce, spooning the sauce over the chicken to coat well. Simmer gently for 15 minutes so the flavors meld together.

Serving Suggestions

Chicken mole is traditionally served with Mexican red rice or white rice, and a side of refried beans. Warm corn tortillas are essential, perfect for scooping up the flavorful sauce. Garnish each plate with a sprinkle of toasted sesame seeds for an authentic touch. A fresh salad or pickled onions can help balance the richness of the dish.

Tips and Variations

  1. Adjusting Heat: If you prefer a spicier mole, add an extra guajillo chile or a dried chipotle for smoky heat. For a milder sauce, stick to ancho chiles, which are sweet and earthy.

  2. Chocolate Options: Traditional mole uses Mexican chocolate, which contains cinnamon and sugar. If unavailable, substitute with semi-sweet chocolate and a pinch of cinnamon.

  3. Make-Ahead: Mole sauce often tastes even better the next day as the flavors continue to deepen. You can make the sauce ahead and refrigerate for up to 3 days or freeze for a month.

  4. Serving Meat Alternatives: While chicken is most common, mole is also delicious with turkey, pork, or even roasted vegetables for a vegetarian option.

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