The Best Easy Chicken Mole Recipe (Authentic & Flavorful)

Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Why You’ll Fall in Love with This Chicken Mole

If you’ve never made Chicken Mole before, you’re in for something truly special. This iconic Mexican dish is an explosion of flavor, comfort, and heritage. The deeply rich mole sauce—made with dried chilies, dark chocolate, toasted nuts, and warm spices—wraps each bite of tender chicken in velvety, smoky warmth. It’s a beautiful balance of sweet, savory, and slightly spicy. Whether you’re cooking for guests or just craving a cozy homemade dinner, this easy chicken mole will leave you glowing with satisfaction.

You’ll love how easy this is—even with its bold, complex flavor, the steps are surprisingly straightforward. With a little sautéing, blending, and simmering, you’ll have a dish that tastes like it took hours of love in the kitchen.

Let’s dive into the heart of Mexico with every bite!

What is Mole, Exactly?

Mole (pronounced moh-leh) is not just a sauce—it’s a rich cultural experience. In Mexican cuisine, mole refers to a category of sauces known for their deep complexity and wide array of ingredients. While there are many types (like mole verde, mole amarillo, and mole negro), mole poblano is the most famous, often served with chicken and made with chilies and chocolate.

This version combines traditional techniques with a few accessible twists, so you get maximum flavor without spending all day in the kitchen.

What You’ll Need: Key Ingredients and Tips

For the chicken, you can use bone-in, skin-on thighs or breasts. Thighs give more flavor, but boneless pieces will work too if you’re short on time.

For the mole sauce, dried ancho and guajillo chilies are essential. These provide the signature smoky and earthy backbone of the sauce. If you can’t find them, pasilla chilies are a decent substitute, or you can use chili powder and smoked paprika in a pinch.

The base of the sauce includes:

• Onion and garlic: For that essential savory note.
• Tomatoes: Fresh or canned, they add acidity and body.
• Nuts and seeds: Peanut butter is a shortcut for depth, but almonds or even sunflower seeds will do the trick.
• Raisins: A pop of sweetness that rounds everything out.
• Tortillas: A brilliant thickener that also adds subtle corn flavor.
• Chocolate: The star! Use dark chocolate or a traditional Mexican chocolate like Abuelita.

And don’t forget the spices: cinnamon, cumin, oregano, and cloves. They create that unforgettable warmth.

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How to Make Chicken Mole (Step-by-Step)

1. Cook the Chicken

Start by seasoning your chicken with salt and pepper. Place it in a pot with chicken broth and a couple of bay leaves. Let it simmer gently for about 20 to 25 minutes until the meat is fully cooked and tender. This step infuses the broth with chicken flavor, which you’ll use later in the sauce.

Remove the chicken and set it aside. Strain and reserve at least 2 cups of the broth—don’t skip this! It adds incredible flavor to your mole sauce.

2. Prepare the Chilies

While the chicken is cooking, toast your dried chilies in a dry skillet for about 30 seconds per side. This activates their oils and enhances the flavor.

Once fragrant, remove the chilies and soak them in warm water for about 10 minutes to soften them. After soaking, drain them and set aside.

3. Build the Mole Sauce

Now, things get exciting.

In the same skillet, heat a bit of oil and sauté your chopped onion and garlic until golden and fragrant. This takes about 3 minutes.

Add in the spices—cumin, cinnamon, paprika, and oregano—and stir until they bloom. Then toss in your raisins, peanut butter (or nuts), torn tortilla pieces, and chopped tomatoes. Let everything cook down together for about 5 minutes.

Now, add the softened chilies and about 2 cups of your reserved broth. Let it all simmer together for another 10 minutes.

Time to blend! Use a high-powered blender or immersion blender to puree the sauce until smooth and velvety. If you want an ultra-smooth texture, you can pass it through a sieve.

4. Finish the Sauce with Chocolate

Pour the blended sauce back into the skillet or a large pan and stir in the chopped dark chocolate. Keep the heat low and stir until the chocolate is fully melted and the sauce turns luxuriously glossy.

Taste your mole. This is where the magic happens. Adjust with salt and maybe a touch of sugar if it needs more balance. The goal is a harmony of spicy, sweet, smoky, and savory.

5. Simmer the Chicken in the Mole

Return your cooked chicken to the pan, nestling it into the sauce. Let everything simmer together for another 10 minutes. This helps the chicken absorb the flavors of the mole and keeps it juicy.

How to Serve Chicken Mole

You can serve chicken mole in so many ways, but here are a few delicious ideas:

• With fluffy Mexican rice to soak up the sauce
• Alongside warm corn tortillas for scooping
• Topped with toasted sesame seeds and fresh chopped cilantro
• With a side of sliced avocado or refried beans
• Over cauliflower rice for a lower-carb option

This dish is perfect for casual dinners or festive gatherings. It’s comfort food with a story, and your guests will taste the love in every bite.

Tips and Tricks for the Perfect Mole

• Make it ahead: Mole tastes even better the next day after the flavors have melded.
• No dried chilies? Use 2 tablespoons chili powder + 1 teaspoon smoked paprika. It’s not quite the same, but still delicious.
• Too thick? Thin the sauce with a bit more chicken broth or water.
• Too spicy? Stir in a spoonful of peanut butter or a splash of cream to mellow the heat.
• Want extra smooth mole? Blend it thoroughly and strain through a fine mesh sieve.
• Don’t skip the chocolate: Even a small amount makes the sauce deep and rich. Don’t worry—it won’t taste like dessert!

Storage Instructions

Chicken mole stores beautifully.

• Refrigerate: In an airtight container for up to 4 days. The sauce may thicken—just add a splash of broth when reheating.
• Freeze: Freeze the mole sauce on its own or with chicken for up to 3 months.
• Reheat: Gently warm over low heat on the stove, stirring often and thinning as needed.

Serving Suggestions

You can turn this dish into a full feast with these sides:

• Mexican red rice or cilantro-lime rice
• Refried beans or black beans
• Fresh green salad with lime vinaigrette
• Pickled red onions or sliced radishes
• Warm tortillas for wrapping or scooping
• Fried plantains for a sweet, starchy complement

Variations to Try

• Nut-Free Mole: Use sunflower seed butter or pumpkin seeds instead of peanuts or almonds.
• Vegetarian Mole: Replace chicken with roasted mushrooms, tofu, or even sweet potatoes.
• Extra Sweet Mole: Add a teaspoon of honey for added sweetness.
• Spicy Mole: Toss in a chipotle pepper or two during the blending stage.

Final Thoughts

Chicken Mole is a dish that tells a story. Every spoonful brings together the bold traditions of Mexican cuisine—warm spices, rich chocolate, smoky chilies, and soul-soothing comfort. It’s not just a meal, it’s a memory in the making.

Whether you’re new to mole or have been savoring it for years, this easy version brings all the flavor without the fuss. Try it once, and it just might become your new go-to for special occasions—or anytime you need a little culinary magic.

You’ve got this—and your kitchen is about to smell incredible.