Description

Chicken Mole is a classic Mexican dish featuring tender chicken coated in a rich, velvety mole sauce made with dried chilies, chocolate, and warm spices. This version is easy to make and packed with deep, complex flavors. Serve it over rice or with warm tortillas for a satisfying meal!

Ingredients

Units Scale

For the Mole Sauce:

2 dried ancho chilies, stemmed and seeded

2 dried guajillo chilies, stemmed and seeded

1 small onion, chopped

2 cloves garlic, minced

1 medium tomato, chopped

2 tbsp vegetable oil

2 tbsp almond butter (or peanut butter)

2 tbsp raisins

1 tsp cumin

1 tsp cinnamon

1/2 tsp smoked paprika

1/4 tsp ground cloves

2 tbsp unsweetened cocoa powder

1/2 oz dark chocolate (about 2 tbsp, chopped)

2 cups chicken broth

1 tbsp apple cider vinegar

1 tbsp honey

Salt and pepper to taste

For the Chicken:

4 boneless, skinless chicken thighs (or breasts)

1 tbsp vegetable oil

Salt and pepper to taste

1 cup chicken broth

Optional Garnishes:

Sesame seeds

Chopped fresh cilantro

Sliced radishes

Warm tortillas or rice for serving

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Instructions

Prepare the Chilies:
- Heat a dry skillet over medium heat. Toast the dried chilies for about 30 seconds per side until fragrant.
- Transfer them to a bowl and cover with warm water. Let them soak for 10 minutes to soften.
Make the Mole Sauce:
- In the same skillet, heat 2 tbsp of vegetable oil.
- Sauté the onion and garlic until softened, about 3 minutes.
- Add the tomato, almond butter, raisins, cumin, cinnamon, paprika, and cloves. Cook for another 2 minutes.
- Drain the soaked chilies and add them to the pan along with cocoa powder, dark chocolate, chicken broth, vinegar, and honey. Stir well.
- Simmer for 10 minutes, then blend the sauce until smooth. Season with salt and pepper.
Cook the Chicken:
- Heat 1 tbsp oil in a large pan over medium heat. Season the chicken with salt and pepper.
- Sear the chicken for 3-4 minutes per side until golden brown.
- Pour in 1 cup of chicken broth, cover, and simmer for 15 minutes until cooked through.

Combine & Serve:
- Pour the mole sauce over the cooked chicken and let it simmer for another 5 minutes.
- Serve with warm tortillas or over rice, garnished with sesame seeds and fresh cilantro.

Notes

Make it spicier by adding a chipotle pepper or cayenne.
Traditional mole uses Mexican chocolate, but dark chocolate works as a great substitute.

Store leftovers in the fridge for up to 3 days or freeze the mole sauce for later use.