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Chicken mole

Posted on January 8, 2025

Here’s a flavorful recipe for Chicken Mole:

Ingredients:

For the mole sauce:

  • 4 dried ancho chiles (or any preferred dried chiles like pasilla or guajillo)
  • 2 tbsp sesame seeds
  • 1 tbsp pumpkin seeds
  • 1/4 cup almonds (optional)
  • 2 tbsp cocoa powder (unsweetened)
  • 1/4 cup dark chocolate (chopped, or use Mexican chocolate if available)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cumin
  • 1 tbsp dried oregano
  • 2 tbsp tomato paste
  • 1 small onion, roughly chopped
  • 3 cloves garlic, minced
  • 1-2 tbsp olive oil
  • 1-2 cups chicken broth (or vegetable broth for a lighter version)
  • 1 tbsp sugar (or to taste)
  • Salt to taste
  • 1/4 cup raisins or dried apricots (optional for a sweet touch)

For the chicken:

  • 4 chicken thighs (bone-in or boneless, skin-on or skinless, as per your preference)
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 onion, halved
  • 3 cloves garlic, smashed
  • 2 cups water or chicken broth (for poaching)

To serve:

  • Rice
  • Chopped cilantro
  • Sliced onions
  • Lime wedges
  • Tortillas (optional)

Instructions:

1. Prepare the chicken:

  • In a large pot, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper.
  • Add the chicken to the pot and brown on both sides (about 4-5 minutes per side). Once browned, remove the chicken and set it aside.
  • In the same pot, add the onion halves and smashed garlic. Sauté for 2 minutes until fragrant.
  • Add the water or chicken broth, scraping up any browned bits from the bottom of the pot.
  • Return the chicken to the pot, cover, and bring it to a simmer. Cook for about 30-40 minutes until the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
  • Once cooked, remove the chicken from the pot and set it aside to cool. Reserve the cooking liquid for later use.

2. Make the mole sauce:

  • While the chicken is cooking, prepare the mole sauce.
  • In a dry skillet, lightly toast the dried chiles over medium heat for about 2 minutes until fragrant. Be careful not to burn them. Once toasted, remove the stems and seeds.
  • Add the chiles to a bowl and pour about 1 cup of hot water over them. Let them soak for 10-15 minutes until soft.
  • In the same skillet, toast the sesame seeds, pumpkin seeds, and almonds (if using) for about 2-3 minutes until lightly golden. Set aside.
  • In a large saucepan, heat 1-2 tbsp olive oil over medium heat. Add the chopped onion and garlic and cook for about 5 minutes until softened.
  • Add the soaked chiles, seeds, almonds, cocoa powder, chocolate, cinnamon, cloves, cumin, oregano, and tomato paste. Stir to combine.
  • Gradually add the chicken broth, starting with 1 cup, and bring the sauce to a simmer. Let it cook for about 10-15 minutes, stirring occasionally.
  • Use an immersion blender (or a regular blender) to puree the sauce until smooth. If it’s too thick, add more chicken broth or the reserved cooking liquid from the chicken.
  • Add sugar and salt to taste. Stir in the raisins or dried apricots if you like a touch of sweetness in your mole.

3. Shred the chicken:

  • Once the chicken is cool enough to handle, remove the skin (if used) and shred the meat into bite-sized pieces. Discard any bones (if bone-in).
  • Set the shredded chicken aside.

4. Combine chicken and mole sauce:

  • Add the shredded chicken to the mole sauce and stir to coat. Let it simmer for another 10-15 minutes, allowing the chicken to absorb the flavors of the sauce.

5. Serve:

  • Serve the chicken mole over a bed of rice, and garnish with chopped cilantro, sliced onions, and lime wedges.
  • You can also serve it with warm tortillas on the side.

Enjoy your homemade Chicken Mole! This rich, complex, and deeply flavorful dish is a comforting meal that’s perfect for special occasions or a delicious dinner.

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