When I first tasted Chicken Mole, the complex dance of flavors captured my heart. The rich, earthy aromas of toasted chiles and garlic enveloped me, promising a culinary adventure that I had to recreate at home. This traditional Mexican dish may seem intimidating with its long list of ingredients, but trust me—it’s a rewarding experience that transforms your kitchen into a vibrant, bustling taqueria.
Picture yourself savoring every bite of tender chicken coated in that luxuriously velvety mole sauce, each spoonful revealing layers of bittersweet chocolate, fruity undertones, and a gentle kick of spice. As the first autumn leaves fall or when you’re looking to impress at a family gathering, this recipe hits the spot. Plus, what’s more rewarding than being able to prepare a meal that can be frozen for another day? Whether you serve it traditionally or whip up some tantalizing tacos, Chicken Mole is not just a dish—it’s a celebration of flavors and memories waiting to be made at your dinner table.
Why is Chicken Mole a Must-Try?
Rich, Authentic Flavor: The blend of complex spices, chiles, and succulent chicken creates a taste experience that transports you straight to Mexico.
Hearty Comfort: This dish wraps you in warmth, making it ideal for family gatherings or cozy autumn evenings.
Easy to Prepare: Although it sounds intricate, the step-by-step instructions make it accessible to cooks at any skill level.
Versatile Serving Options: From classic plates to delicious tacos, you can enjoy this mole in multiple creative ways.
Freezer-Friendly: Prepare a big batch and freeze extras for a quick, flavorful meal on busy days!
Incredible Aroma: As it simmers, your kitchen fills with the inviting scent of spices and warmth, making it hard to resist!
Chicken Mole Ingredients
For the Sauce
- 4 cups low-sodium chicken broth – Base liquid for the sauce; homemade broth enhances the flavor even more.
- 2 cups orange juice – Adds acidity and sweetness; lime juice can be used for a spicier twist.
- 1 head of garlic (halved) plus 8 cloves (finely chopped) – Provides aromatic depth; fresh garlic is ideal, but garlic powder can work in a pinch (1 tsp for 8 cloves).
- 3 bay leaves – Adds herbal notes to the broth; dried bay leaves are standard but fresh can also be used.
- 2 Tbsp. kosher salt – Essential for seasoning; adjust to taste based on the saltiness of your broth.
- (3 1/2- to 4-lb.) whole chicken (quartered) – The main protein for this dish; thighs or drumsticks are great substitutes.
- 4 Tbsp. extra-virgin olive oil – Used for sautéing; can replace with avocado oil for a higher smoke point.
- 1 medium yellow onion (finely chopped) – Adds sweetness; swap with shallots for a milder flavor.
- 4 plum tomatoes (finely chopped) – Provide body and depth to the mole; canned tomatoes can be used in a pinch.
- 2 Tbsp. tomato paste – Thickens the sauce and deepens flavor; doubling it offers a richer tomato essence.
- 6 dried guajillo chiles (stems, seeds, and ribs removed) – Key for authentic mole flavor; consider using ancho chiles for a different taste.
- 3 dried pasilla chiles (stems, seeds, and ribs removed) – Adds spiciness; can swap with more guajillo chiles if necessary.
- 2 (6″) corn tortillas – Helps to thicken the mole; alternatively, use flour tortillas.
- 3 Tbsp. raw sesame seeds (plus more for serving) – Gives nuttiness and texture; can substitute with almond or peanut puree for a unique flavor.
- 1 tsp. coriander seeds – Enhances the spice mix; ground coriander can be used if needed.
- 1 tsp. cumin seeds – Adds warmth; ground cumin is a suitable alternative, using less of it.
- 1 tsp. whole black peppercorns – Offers mild heat; black pepper powder may work as a substitute, but adjust your amount.
- 1 oz. French bread (torn into pieces, about 2 cups) – Adds body to the sauce; any crusty bread can serve as a replacement.
- 1/4 cup raisins – Introduces sweetness; chopped figs can be a lower-sugar substitute.
- 2 oz. dark chocolate (90% cacao, chopped) – Balances flavors with a touch of bitterness; milk chocolate can alter the taste but works in a pinch.
This Chicken Mole recipe promises a delightful cooking experience, filled with comforting aromas and vibrant flavors that will elevate your meals!
How to Make Chicken Mole
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Prepare Chiles: Soak the guajillo and pasilla chiles in hot water for about 15 minutes until softened. Blend them with about 1 cup of chicken broth until smooth and set aside.
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Cook Chicken: In a large pot, heat the olive oil over medium heat. Sauté garlic and onion until fragrant and translucent, about 5 minutes. Add the quartered chicken, searing it on all sides until browned, approximately 8-10 minutes.
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Combine Ingredients: Stir in the chopped tomatoes, tomato paste, blended chiles, remaining chicken broth, orange juice, bay leaves, and salt. Mix well and bring to a boil.
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Simmer: Once boiling, reduce the heat to low, cover, and let it simmer for about 60 minutes until the chicken is cooked through and tender.
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Thicken Sauce: Remove the chicken and reserve it for later. Add the corn tortillas, torn bread, raisins, and dark chocolate to the pot. Blend the sauce until smooth, adjusting thickness with water if necessary.
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Shred Chicken: Shred the cooked chicken and mix it back into the thickened sauce, or serve it on the side for guests to help themselves.
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Serve: Garnish with sesame seeds and enjoy with traditional sides like rice or yuca fries for a complete meal.
Optional: Add fresh cilantro or avocado slices for an extra burst of freshness.
Exact quantities are listed in the recipe card below.
What to Serve with Chicken Mole?
Creating a memorable meal isn’t just about the main dish; it’s about the delightful accompaniments that elevate the feast.
- Traditional Mexican Rice: A fluffy, seasoned rice side that complements the rich mole, soaking up its delightful flavors.
- Creamy Avocado Salad: Fresh, creamy slices of avocado provide a cooling contrast to the warmth of the mole, adding a wonderful texture.
- Yuca Fries: These crispy delights add a satisfying crunch, introducing a fun and hearty element to your meal.
- Warm Tortillas: Soft, warm corn tortillas are perfect for scooping up the chicken and mole, creating a delightful bite with every mouthful.
- Pico de Gallo: This fresh salsa brightens up the plate with its acidic tomatoes and cilantro, offering a refreshing kick to balance the mole.
- Chilled Horchata: The sweet and creamy rice drink is a delightful way to cool your palate after each heavenly bite.
- Dark Chocolate Dessert: Finish off with a rich chocolate dessert that mirrors the deep chocolate notes in the mole, creating a harmonious experience.
- Mexican Street Corn: Grilled corn slathered in creamy cheese and spices excites the taste buds, perfectly pairing with the bold flavors of mole.
Make Ahead Options
These Chicken Mole preparations are perfect for busy home cooks looking to simplify meal planning! You can prepare the mole sauce up to 3 days in advance; simply cook and cool it before transferring it to an airtight container and refrigerate. For even more convenience, you can freeze the sauce for up to 3 months. To maintain the flavor and texture, ensure that it’s cooled to room temperature before freezing. When ready to serve, simply reheat the sauce on low heat while shredding the pre-cooked chicken. Combine, garnish with sesame seeds, and enjoy the rich, complex flavors of Chicken Mole with minimal effort!
Chicken Mole Variations
Feel free to explore these delicious variations that will bring unique twists to your Chicken Mole recipe!
- Taco Twist: Shred the chicken and serve it in warm corn tortillas with toppings like pico de gallo, avocado, and fresh cilantro for a fun twist.
- Vegetarian Delight: Replace chicken with roasted vegetables or firm tofu for a hearty vegetarian option while keeping the mole sauce intact.
- Spice Level: Adjust heat by adding a few chipotle peppers in adobo sauce when blending chiles for an extra smoky kick!
- Fruit Infusion: Add diced pineapple or mango to the sauce just before serving for a burst of sweetness that contrasts beautifully with the mole’s rich flavors.
- Nutty Flavor: Incorporate toasted pumpkin or sunflower seeds instead of sesame seeds; they add a delightful crunch and earthy tones.
- Cacao Boost: If you’re a chocolate lover, increase the dark chocolate quantity for an intensely rich sauce that satisfies the sweet tooth!
- Herb Enhancement: Stir in freshly chopped oregano or thyme into the sauce right before serving for a fresh herbal note.
- Soured Richness: Squeeze in fresh lime juice just before serving to brighten the flavors, enhancing the mole’s deep complexity.
How to Store and Freeze Chicken Mole
Fridge: Store leftover Chicken Mole in an airtight container in the fridge for up to 3 days. Reheat gently over low heat on the stove or in the microwave, adding a splash of broth if needed.
Freezer: Freeze Chicken Mole in airtight containers for up to 3 months. Be sure to let it cool completely before sealing to avoid freezer burn.
Thawing: When ready to enjoy, thaw overnight in the fridge or use the microwave for a quicker option. After thawing, reheat on the stovetop until heated through.
Make-Ahead: This chicken mole sauce can be made in advance and frozen, making it a perfect option for busy weeknights or gatherings!
Expert Tips for Chicken Mole
- Prep Ahead: Make the mole sauce in advance and store it in the freezer, so you always have a flavorful meal ready to go on busy nights.
- Chiles Handling: Wear gloves when dealing with chiles to prevent skin irritation; this makes your cooking experience more enjoyable.
- Blend Smoothly: Ensure that the chiles are blended until smooth. This creates a velvety texture for your chicken mole, enhancing overall flavor.
- Season Wisely: Always taste and adjust the seasoning during cooking. The amount of salt you need can vary based on your chicken broth’s saltiness.
- Thickening the Sauce: If the mole sauce becomes too thick, add a little water or broth gradually until you reach your desired consistency.
- Taco Variation: For a yummy twist, shred the chicken and serve it in tacos, topped with avocado, cilantro, and your favorite salsa for a fun meal!
Chicken Mole Recipe FAQs
How do I choose ripe chiles for my Chicken Mole?
Absolutely! When selecting dried chiles, look for ones that have a vibrant color and are free from dark spots or signs of mold. They should feel flexible, not brittle. If you can find fresh chiles, go for those that are firm and shiny, with no wrinkles. This ensures you capture the best flavors for your Chicken Mole!
How long can I store my Chicken Mole in the fridge?
Very! Once prepared, Chicken Mole can be stored in an airtight container in the fridge for up to 3 days. Just make sure it’s fully cooled before sealing it. Reheat gently on the stove or in the microwave, adding a splash of broth if it has thickened too much.
Can I freeze Chicken Mole, and how?
Absolutely! To freeze your Chicken Mole, let it cool completely, then pour it into airtight containers or freezer bags. It will keep well for up to 3 months. For best results, remove as much air as possible from bags to prevent freezer burn. When you’re ready to enjoy it, thaw in the fridge overnight or microwave it for a quicker option.
The sauce is too thick; what can I do?
Very common! If your mole sauce turns out too thick, don’t worry. Just add a little chicken broth or water, one tablespoon at a time, and stir until you reach your desired consistency. Simmer it briefly to let the flavors meld. A smooth, velvety sauce is key to an authentic Chicken Mole experience!
Is Chicken Mole suitable for people with allergies?
Absolutely! However, be cautious if anyone has allergies to specific ingredients, such as chocolate, nuts, or gluten. You can easily make substitutions—use gluten-free tortillas and check for dark chocolate without allergens. Always label your food clearly for potlucks or gatherings to ensure everyone enjoys the meal safely!
What if I don’t have all the spices on hand?
Very doable! If you’re missing any spices like coriander or cumin, you can often replace them with similar ones or simply omit them. The beautiful thing about Chicken Mole is its flexibility—use what you have! Just adjust the flavor balance with simple seasoning tweaks, and you’ll still create a delicious meal.
Delicious Chicken Mole: A Homemade Flavor Adventure
Ingredients
Equipment
Method
- Soak the guajillo and pasilla chiles in hot water for about 15 minutes until softened. Blend them with about 1 cup of chicken broth until smooth and set aside.
- In a large pot, heat the olive oil over medium heat. Sauté garlic and onion until fragrant and translucent, about 5 minutes. Add the quartered chicken, searing it on all sides until browned, approximately 8-10 minutes.
- Stir in the chopped tomatoes, tomato paste, blended chiles, remaining chicken broth, orange juice, bay leaves, and salt. Mix well and bring to a boil.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 60 minutes until the chicken is cooked through and tender.
- Remove the chicken and reserve it for later. Add the corn tortillas, torn bread, raisins, and dark chocolate to the pot. Blend the sauce until smooth, adjusting thickness with water if necessary.
- Shred the cooked chicken and mix it back into the thickened sauce, or serve it on the side for guests to help themselves.
- Garnish with sesame seeds and enjoy with traditional sides like rice or yuca fries for a complete meal.