Authentic Chicken Mole (Mexico) – Traditional Mexican Recipe

Chicken Mole (Mexico) – Chicken Mole (Mexico) is a beloved dish that embodies the complexity and richness of traditional Mexican cuisine. The word “mole” comes from the Nahuatl word mōlli, meaning “sauce,” and this dish truly lives up to its name. It’s a luscious, dark, and velvety sauce made from a blend of chili peppers, nuts, spices, and a hint of chocolate — all simmered together to create an extraordinary depth of flavor

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Recipe Overview

Prep Time: 25 minutes
Active Time: 45 minutes
Resting Time: 10 minutes
Cuisines: Mexican
Course: Main Course
Servings: 4
Calories: 520 kcal per serving
Total Time: 1 hour 20 minutes

Equipment 

• Blender or food processor

• Large skillet or Dutch oven

• Wooden spoon

• Measuring cups and spoons

• Saucepan

• Mixing bowl

Ingredients

For the Mole Sauce:

• 3 dried ancho chilies

• 2 dried guajillo chilies

• 1 dried pasilla chili

• 2 tablespoons sesame seeds

• 2 tablespoons almonds

• 1 small corn tortilla, torn

• 2 tablespoons raisins

• 1 small onion, chopped

• 3 garlic cloves, minced

• 1 medium tomato, chopped

• 1 tablespoon cocoa powder or 1 oz dark chocolate

• 1 teaspoon ground cinnamon

• ½ teaspoon cumin

• ½ teaspoon ground cloves

• 2 tablespoons vegetable oil

• 2 cups chicken broth

• Salt and pepper to taste

For the Chicken:

• 4 chicken thighs (bone-in, skin-on or boneless as preferred)

• 1 tablespoon olive oil

• Salt and pepper to taste

• 1 cup chicken broth (for simmering)

For Serving:

• Cooked white or Spanish rice

• Fresh cilantro, chopped

• Toasted sesame seeds (for garnish)

• Warm tortillas

Nutrition Information (per serving):

Instructions:

Step 1: Prepare the Chilies

Begin by removing the stems and seeds from the dried chilies. Toast them lightly in a dry skillet over medium heat until fragrant — about 1–2 minutes. Soak the toasted chilies in warm water for 15 minutes until they become soft. Drain and set aside.

Step 2: Toast the Aromatics

In the same skillet, toast the sesame seeds, almonds, and tortilla pieces until lightly browned. These ingredients add depth and body to the mole sauce. Remove from the skillet and set aside.

Step 3: Sauté the Vegetables

Add oil to the skillet, then sauté the onion, garlic, and tomato for 4–5 minutes until soft and aromatic. This forms the flavorful base of your sauce.

Step 4: Blend the Mole Sauce

Transfer the softened chilies, toasted nuts, tortilla pieces, raisins, sautéed vegetables, cocoa powder, cinnamon, cumin, and cloves to a blender. Add 2 cups of chicken broth and blend until smooth. If the mixture is too thick, add a little more broth to reach a pourable consistency.

Step 5: Cook the Sauce

Pour the blended sauce into a saucepan. Bring it to a gentle simmer over medium heat, stirring constantly to prevent sticking. Season with salt and pepper. Allow the sauce to simmer for about 15–20 minutes until slightly thickened and deeply aromatic.

Step 6: Cook the Chicken

While the sauce is simmering, heat olive oil in a skillet. Season the chicken thighs with salt and pepper, then sear them on both sides until golden brown. Add 1 cup of chicken broth, cover, and simmer on low heat until the chicken is fully cooked and tender (about 20 minutes).

Step 7: Combine Chicken and Mole Sauce

Once the chicken is cooked, pour the mole sauce over it. Simmer gently for another 10 minutes to let the flavors meld together. The chicken should be completely coated in the rich, dark sauce.

Step 8: Garnish and Serve

Serve the Chicken Mole hot over a bed of rice or with warm tortillas. Sprinkle with toasted sesame seeds and chopped cilantro for a beautiful finish.

Tips for the Perfect Chicken Mole (Mexico):

1. Use authentic chilies: Ancho, guajillo, and pasilla chilies create the signature mole flavor. If unavailable, use a combination of mild dried chilies and chili powder.

2. Balance the flavors: The secret to a good mole is harmony. The cocoa or chocolate should complement, not overpower, the spices.

3. Texture matters: Blend thoroughly for a smooth, velvety sauce. Strain if you prefer a silkier consistency.

4. Make ahead: Mole sauce tastes even better the next day as the flavors develop further.

5. Serve with sides: Traditional accompaniments include rice, black beans, or soft corn tortillas.

Why You’ll Love This Dish:

Chicken Mole is a culinary masterpiece that combines spicy, sweet, and smoky flavors in one bite. The sauce’s complex aroma and rich taste make it a dish worth savoring. It’s not just a meal — it’s a celebration of Mexico’s history, culture, and creativity in the kitchen. Whether you’re cooking for family or guests, this dish is sure to impress with its depth and authenticity.

Conclusion:

Chicken Mole (Mexico) is more than just a traditional recipe — it’s a story told through flavors. Each spoonful carries the warmth of spices, the richness of nuts and chocolate, and the heritage of centuries-old cooking traditions. Preparing this dish may take time, but the reward is a deeply satisfying, luxurious, and heartwarming meal that brings the spirit of Mexico right to your table.