Mole with chicken recipe
Chicken Mole Poblano is a traditional Mexican-style chicken dish featuring tender chicken covered in a rich, deeply flavored mole sauce. The sauce combines dried ancho, mulato, and pasilla chiles with almonds, sesame seeds, raisins, tomatoes, warm spices, and Mexican chocolate.
This homemade mole with chicken recipe uses a straightforward cooking method, including poaching the chicken and using its flavorful broth to develop the sauce. The result is a smooth, dark reddish-brown sauce with a balanced combination of savory, smoky, nutty, and slightly sweet flavors.
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Why You’ll Love This Recipe
- Rich, complex flavor: Dried chiles, toasted nuts, raisins, and chocolate create layers of flavor in every bite.
- Tender chicken: Gently simmering the chicken in broth helps keep the meat moist and flavorful.
- Homemade mole sauce: You can control the consistency, seasoning, and chocolate flavor.
- Versatile meal: Serve it with Mexican rice, warm tortillas, or your favorite vegetable sides.
What Is mole with chicken recipe
Mole Poblano is a Mexican sauce known for combining dried chiles, nuts, seeds, spices, dried fruit, and chocolate into a thick, complex sauce. It is commonly served over chicken or turkey.
In this version, chicken is gently poached first, and the reserved broth becomes the base for the homemade mole sauce. The cooked chicken is then simmered briefly in the sauce before serving.
Mole recipes vary considerably by region and household, so this is one approachable mole poblano-style preparation rather than a claim to represent every traditional version.
Health Benefits
Chicken provides protein, while almonds and sesame seeds contribute unsaturated fats, fiber, and minerals. The dried chiles, tomatoes, and onions also contribute small amounts of dietary fiber and other nutrients.
One serving provides an estimated 26 grams of protein and 6 grams of dietary fiber. Actual nutritional values depend on chicken portions, broth, and the Mexican chocolate brand used.
How to Serve Mole with Chicken Recipe
Mexican rice: Serve the chicken with fluffy Mexican rice to complement the rich mole sauce.
Warm corn tortillas: Use tortillas to scoop up the thick sauce.
Refried beans: Add a side of creamy beans for a satisfying meal.
Roasted vegetables: Serve with roasted zucchini, carrots, or other vegetables.
Extra mole sauce: Spoon additional sauce over the chicken just before serving.
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Common mistakes
Burning the Dried Chiles: Toast the ancho, mulato, and pasilla chiles briefly. Burning them can make the mole sauce unpleasantly bitter.
Using Too Much Chocolate: Mexican chocolate should add subtle bittersweet flavor, not make the sauce taste like a chocolate dessert.
Not Blending the Sauce Thoroughly: Blend the ingredients until completely smooth to achieve the rich, velvety consistency expected from mole sauce.
Adding Too Much Broth at Once: Add reserved chicken broth gradually. Too much liquid can make the mole sauce thin and watery.
Overcooking the Chicken: Cook the chicken until it reaches 165°F internally. After adding it to the mole sauce, simmer gently just long enough to coat and heat the chicken without drying it out.
Ingredients
- 2½ pounds bone-in, skinless chicken thighs or drumsticks
- 5½ cups low-sodium chicken broth, divided
- ½ medium white onion, cut into wedges
- 2 garlic cloves, lightly crushed
- 1 teaspoon kosher salt
For the Mole Sauce
- 2 tablespoons neutral vegetable oil, divided
- 3 dried ancho chiles
- 2 dried mulato chiles
- 2 dried pasilla chiles
- ⅓ cup raw almonds
- 3 tablespoons sesame seeds, divided
- ¼ cup raisins
- 2 Roma tomatoes, halved
- ½ medium white onion, roughly chopped
- 3 garlic cloves, peeled
- 1 small corn tortilla (about 6 inches)
- 1 slice firm white bread
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground anise
- ½ teaspoon ground coriander
- ½ teaspoon ground black pepper
- 1 ounce Mexican chocolate, chopped
- Additional salt, to taste
Execution
Prepare the Chicken: Gently simmer the chicken with broth, onion, garlic, and salt. Reserve the cooking broth for the mole sauce.
Toast and Soften the Chiles: Lightly toast the dried chiles until fragrant, then soak them in warm broth until softened.
Prepare the Mole Ingredients: Toast the almonds and sesame seeds, soften the raisins, and prepare the tomatoes, onion, garlic, bread, and tortilla.
Blend the Sauce: Blend the softened chiles with the toasted ingredients, vegetables, spices, and reserved broth until smooth.
Cook and Finish the Mole: Cook the blended sauce in oil, add Mexican chocolate, and simmer until thick and flavorful. Return the chicken to the sauce before serving.
Directions
- Cook the Chicken: Place the chicken, 5½ cups chicken broth, onion wedges, crushed garlic, and kosher salt in a large pot. Bring to a gentle boil, then reduce the heat, partially cover, and simmer for approximately 25–35 minutes until the thickest part of each piece reaches 165°F. Remove the chicken and reserve the cooking broth.
- Toast and Soak the Chiles: Heat a dry skillet over medium heat. Toast the ancho, mulato, and pasilla chiles for approximately 10–15 seconds per side until fragrant. Avoid burning them. Transfer to a bowl and cover with approximately 2 cups of hot reserved chicken broth. Let them soak for 15–20 minutes.
- Toast the Nuts and Seeds: Heat a little of the vegetable oil in a skillet. Toast the almonds until lightly golden, then toast the sesame seeds until fragrant. Briefly warm the raisins until plump. Reserve 1 tablespoon of sesame seeds for serving.
- Prepare the Vegetables and Thickeners: Lightly roast the tomatoes, chopped onion, and peeled garlic until softened and lightly browned. Toast the corn tortilla and bread until crisp.
- Blend the Mole Ingredients: Place the softened chiles, almonds, 2 tablespoons of sesame seeds, raisins, roasted vegetables, tortilla, bread, cinnamon, cloves, anise, coriander, and black pepper in a blender. Add approximately 1–1½ cups of reserved broth and blend until very smooth. Add more broth as needed.
- Cook the Mole Sauce: Heat the remaining vegetable oil in a large Dutch oven over medium heat. Carefully add the blended mole mixture and cook for approximately 6–8 minutes, stirring frequently. Add the Mexican chocolate and enough reserved broth to achieve a thick but pourable consistency. Reduce the heat and simmer for approximately 25–30 minutes, stirring occasionally. Season with additional salt as needed.
- Combine and Serve: Return the cooked chicken pieces to the mole sauce. Simmer gently for approximately 8–10 minutes, turning the pieces to coat them evenly. Serve hot with the reserved sesame seeds sprinkled over the top.
Food Safety Note: Check the chicken with a food thermometer. Poultry should reach an internal temperature of 165°F (74°C).
Additional tips
- Avoid burning the chiles: Toast them briefly. Burnt chiles can make the entire sauce bitter.
- Blend thoroughly: A high-speed blender helps achieve a smooth, velvety mole. Blend in batches when necessary.
- Adjust consistency: Add reserved chicken broth gradually if the sauce becomes too thick.
- Make ahead: Mole sauce can be prepared in advance and refrigerated until needed. Its flavor can become more integrated after resting.
- Store safely: Refrigerate leftovers within two hours in airtight containers. Use within 3–4 days and reheat to 165°F.
Nutrition Facts
mole with chicken recipe
Nutrition information is estimated from the listed ingredients and serving size. Actual values may vary depending on chicken portions, broth, ingredient brands, and preparation methods. This is not an official FDA Nutrition Facts label or a laboratory-tested analysis. Added sugars are not separately estimated.
FAQ on mole with chicken recipe
What does chicken mole taste like?
Chicken mole has a rich, complex flavor that combines smoky dried chiles, toasted nuts, warm spices, and subtle bittersweet chocolate. The sauce is savory with a mild sweetness and a thick, velvety texture.
Is chicken mole spicy?
Chicken mole is generally more flavorful than intensely spicy. Ancho, mulato, and pasilla chiles provide deep chile flavor rather than extreme heat. However, the spice level can vary depending on the dried chiles used.
Can I make mole sauce ahead of time?
Yes! You can prepare the mole sauce up to 3 days ahead and store it in an airtight container in the refrigerator. When ready to serve, gently reheat the sauce with a little chicken broth until it reaches your preferred consistency.
Can I freeze chicken mole?
Yes. Allow the chicken mole to cool, then transfer it to freezer-safe airtight containers. Freeze for up to 2–3 months for best quality. Thaw overnight in the refrigerator and reheat thoroughly to 165°F before serving.
What can I serve with chicken mole?
Chicken mole pairs well with Mexican rice, warm corn tortillas, refried beans, and roasted vegetables. These sides complement the rich sauce and make a satisfying meal.
Conclusion
Chicken Mole Poblano is a flavorful Mexican-inspired dish that brings together tender chicken and a rich homemade sauce made with dried chiles, toasted almonds, sesame seeds, raisins, spices, and Mexican chocolate. Although the sauce takes a little time to prepare, each step helps develop its deep, savory, and slightly sweet flavor. Serve this homemade mole with Mexican rice or warm tortillas for a satisfying dinner that brings something special to your table.
