Chicken Mole Recipe from Scratch: Step-by-Step
Looking for a chicken mole recipe that’s both authentic and easy to follow? You’ve landed in the right kitchen. This guide walks you through everything you need to know—from mole’s rich, smoky history to building flavor from scratch with simple pantry ingredients. You’ll discover the essential components of mole, get detailed instructions to make it step-by-step, and find ideas for serving and storing it like a pro. Whether you’re new to Mexican chicken mole or trying to refine your abuela’s secret version, this recipe delivers bold flavor, warm comfort, and a taste of tradition all in one pot.
So, tie on your apron—because it’s time to stir up some chocolate chili sauce magic.
Table of Contents
What is Chicken Mole? Understanding the History & Flavor Profile
The Cultural Origins of Mole in Mexican Cuisine
Ah, mole—pronounced MOH-leh, not like that little critter in your yard. This complex sauce is one of Mexico’s most iconic dishes, often reserved for special celebrations like weddings, holidays, or Sunday family dinners. Its roots run deep, tracing back to indigenous Mesoamerican civilizations who first blended native chilies, spices, and seeds into sauces long before Spanish colonization.
Over the centuries, mole evolved into a medley of regional varieties. Mole poblano, probably the most famous version, is the one most commonly paired with chicken. It’s famous for its bold combo of dried chilies, spices, nuts, and—you guessed it—chocolate. But don’t let the cocoa fool you. This isn’t a dessert. It’s a deeply savory, rich, and slightly sweet dish that balances smoky heat with earthy undertones.
Why Chicken is a Popular Base for Mole Sauce
You might be wondering: why chicken? Well, it’s simple. Chicken is affordable, easy to cook, and its mild flavor soaks up that authentic mole sauce like a sponge. Whether you’re using bone-in pieces, thighs, or even shredded chicken, the goal is the same: let the mole shine while the meat adds tenderness and depth.
In fact, the best chicken mole recipes are all about that harmony—juicy protein and velvety sauce dancing together in every bite.
Essential Ingredients for Authentic Chicken Mole
Key Mole Sauce Ingredients: Chilies, Chocolate, Spices
At the heart of any good chicken mole recipe is its sauce—deep, bold, and layered with flavor. Now, don’t worry if this sounds overwhelming. You’ll find that many of the ingredients are pantry staples or easy to substitute.
To start, you’ll need dried chilies. Ancho, pasilla, and mulato chilies are common, bringing heat and a touch of smoke. Can’t find them all? No problem. Even using just one or two types still delivers complexity. Toast them lightly before soaking to unlock their smoky richness.
Next comes the chocolate. Yes, real chocolate. Use Mexican chocolate if possible—it’s slightly gritty and spiced with cinnamon. Otherwise, a bit of semisweet dark chocolate or even cocoa powder can do the trick. This is what gives mole its famous bittersweet depth.
Finally, spices and seeds bring it all together. Think cinnamon, cumin, cloves, and coriander. Don’t forget a few toasted sesame seeds for texture and nutty notes. Add in some onion, garlic, and tomatoes, and you’re on your way to magic.
Chicken Cuts and Broth Base: Choosing the Right Protein and Liquid
Chicken thighs—bone-in or boneless—are ideal. They stay juicy and soak up the sauce beautifully. However, chicken breasts or even a whole cut-up chicken work just as well.
As for the liquid base? You’ll need chicken broth. It thins the sauce just enough without diluting flavor. And here’s a tip: homemade broth elevates your dish, but store-bought works in a pinch.
Substitutions and Pantry-Friendly Alternatives
Short on ingredients? You can swap dried chilies for chili powder blends, use raisins or prunes instead of plantains, and peanut butter for nuts. It won’t be textbook traditional—but it’ll still taste amazing.
Step-by-Step Chicken Mole Recipe Guide
Preparing the Chicken: Marinating, Browning, or Braising?
Before diving into the sauce, let’s get the chicken ready. The great thing about this chicken mole recipe is its flexibility. You can marinate the chicken in a simple spice rub with paprika, cumin, garlic, and oil if you have time. But even if you don’t, no biggie—browning it before simmering adds tons of flavor.
Heat oil in a pot or Dutch oven and brown the chicken pieces on both sides until golden. This not only locks in moisture but also adds that crave-worthy texture. Once browned, set the chicken aside while you move on to the sauce.
Making the Mole Sauce: Toasting, Blending, and Simmering
Now comes the soul of the dish—the mole sauce. Start by toasting your chilies for 30 seconds on each side. Just enough to wake up their oils and aromas. Then, soak them in hot water for 15–20 minutes until soft.
In that same pot, cook the chopped onions and garlic until tender and fragrant. Toss in your spices—cinnamon, cumin, and cloves—and let them bloom in the heat for a minute. Add tomatoes, soaked chilies, a splash of chicken broth, and your chocolate. Let it simmer until everything melds together.
Next, blend the mixture until smooth. You can use a blender or an immersion blender—whatever’s easier. Return it to the pot, and now you’re ready for the final step.
Combining Chicken with Mole Sauce for Maximum Flavor
Place the browned chicken back into the sauce. Cover the pot and let it simmer on low for 25–30 minutes. The sauce thickens, the chicken becomes fork-tender, and your kitchen starts smelling like a fiesta.
Want the sauce even smoother? Go ahead and blend it once more before serving. It’s your call. Just don’t forget a final sprinkle of toasted sesame seeds on top—it’s that finishing touch that screams authentic.
Cooking Methods: Dutch Oven, Slow Cooker, or Instant Pot
If you’re short on time, good news! This chicken mole recipe works well in a slow cooker or Instant Pot too. Just prep the sauce, pour it over your chicken in the cooker, and let the machine do the magic. On low for 6–7 hours or high for 3–4 does the trick. In an Instant Pot, set it to pressure cook for 20 minutes.
Whether you cook it low and slow or fast and furious, the result is always the same—tender chicken bathed in a bold, velvety mole sauce that’ll knock your socks off.
Serving Suggestions and Sides for Chicken Mole
Traditional Mexican Sides: Rice, Tortillas, and Beans
Once your chicken mole recipe is ready, the next question is: what do you serve it with? The classics never disappoint. First up—Mexican rice. This fluffy, tomato-infused side is a perfect match for soaking up that rich mole sauce.
Then, there are warm corn tortillas. Stack a few on the side or use them to scoop every last bit from your plate. You can even shred the chicken and turn it into mole tacos for a delicious twist.
Let’s not forget refried beans or black beans. Their creamy, earthy flavor pairs beautifully with the slightly sweet and spicy mole. Whether you mash them or serve them whole, they balance the plate with comforting texture.
Creative Twists: Chicken Mole Tacos, Enchiladas, and Bowls
Looking for a fun remix? This chicken mole recipe isn’t just for dinner plates. Roll it into tortillas and bake for mole enchiladas, or layer it over rice with avocado and lime for a flavor-packed mole bowl.
Want to explore other flavorful chicken recipes that pair beautifully with traditional sides? Check out this Smoked Chicken Breast Recipe for another smoky, savory dinner option.
Plating and Garnishing Tips: Sesame Seeds, Cilantro, Lime
To finish your dish with flair, don’t forget garnishes. A sprinkle of toasted sesame seeds adds crunch and tradition. Fresh cilantro brings brightness, while a wedge of lime cuts the richness with citrusy zip.
Tips, Tweaks, and Troubleshooting
Thickening or Thinning Your Mole Sauce
Sometimes, your mole sauce ends up too thick—or a bit too runny. No stress! If it’s too thick, simply stir in extra chicken broth a little at a time until it reaches your preferred consistency. If it’s too thin, let it simmer uncovered for 10–15 minutes. The sauce will naturally reduce and intensify in flavor.
And here’s a kitchen trick: add a spoonful of peanut butter or a cornstarch slurry to thicken it quickly without dulling the taste.
Balancing Sweet, Spicy, and Savory Flavors
Mole is all about balance. If your sauce tastes too sweet, try adding a touch more chili or a squeeze of lime. Too spicy? Stir in a bit of chocolate or a dollop of sour cream to mellow things out.
And if it tastes flat? Salt is your friend—but so is acid. A splash of vinegar or lime juice can make the flavors pop again.
Common Mistakes When Cooking Mole from Scratch
Making mole from scratch can feel like a lot—but the payoff is huge. That said, here are some common trip-ups to avoid.
First, don’t skip toasting the chilies. It deepens their flavor and prevents bitterness. Also, blend your sauce until smooth. Gritty mole can ruin the experience.
Lastly, simmer the chicken gently. High heat can make it dry or chewy. Whether you’re braising in a pot or using a slow cooker, low and slow is the way to go for this traditional chicken mole recipe.
Make-Ahead, Freezing, and Storing Chicken Mole
Can You Freeze Mole Sauce Separately or With Chicken?
One of the best things about a good chicken mole recipe? It freezes like a dream. Whether you’re prepping ahead for a busy week or saving leftovers, mole is made for make-ahead meals.
You can freeze just the mole sauce by itself in airtight containers or freezer bags. Or, freeze it with the cooked chicken already combined. Both ways work great. Just make sure everything cools completely first.
Label it with the date and you’re good to go. It’ll keep for up to three months and still taste fantastic when reheated.
How Long Does Chicken Mole Last in the Fridge?
If you’ve got leftovers, store them in a sealed container in the fridge. The flavor actually gets better overnight! It’ll stay fresh for about 3–4 days.
Best Reheating Practices for Leftover Mole
To reheat, just simmer the chicken mole gently on the stove. Add a splash of broth if it’s thickened too much. Avoid high heat, or the sauce might separate.
FAQs – People Also Ask
Q: What is Chicken Mole made of?
Chicken mole is made of tender chicken simmered in a rich, complex sauce called mole. The sauce typically includes dried chilies (like ancho or pasilla), spices (such as cumin, cinnamon, and cloves), nuts or seeds (like peanuts or sesame seeds), tomatoes, garlic, onions, and a touch of chocolate. These ingredients are blended and simmered to create a bold, savory-sweet sauce that clings beautifully to the chicken.
Q: What to do with Chicken Mole?
There are so many delicious ways to enjoy chicken mole. Serve it over rice for a classic plate, stuff it into warm tortillas for mole tacos or enchiladas, or use it in burrito bowls with beans, avocado, and lime. You can even shred the chicken and make sliders or quesadillas with it. It’s a versatile dish that works well for both weeknight meals and special occasions.
Q: What is mole traditionally made of?
Traditional mole is made from a blend of dried chilies, nuts or seeds (like almonds, peanuts, or pumpkin seeds), aromatic spices (such as cinnamon and cloves), tomatoes, garlic, onions, and Mexican chocolate. Each region in Mexico has its own version, but the goal is always the same—layered, deep flavor that’s smoky, spicy, sweet, and savory all at once.
Q: What ingredients are in mole sauce?
Mole sauce typically includes:
– Dried chilies (ancho, pasilla, or guajillo)
– Tomatoes
– Onion and garlic
– Spices like cumin, coriander, cinnamon, and cloves
– Toasted nuts or seeds (like sesame or peanuts)
– Raisins or plantains for sweetness
– Mexican chocolate for depth and richness
– Chicken broth or stock as the liquid base
These are blended into a smooth, thick sauce that’s simmered and served hot—especially in dishes like the traditional chicken mole recipe.
Conclusion – Mastering the Perfect Chicken Mole Recipe
So, there you have it—the complete guide to crafting the perfect chicken mole recipe from scratch. From toasting chilies to simmering the sauce low and slow, each step builds flavor that’s rich, complex, and unforgettable. Whether you’re cooking for a cozy family meal or spicing up a celebration, chicken mole always delivers.
Remember, mole isn’t about rushing—it’s about layering taste and taking pride in tradition. And with this step-by-step approach, even beginners can pull it off with confidence.
Now it’s your turn. Get in the kitchen, grab your ingredients, and let your chicken mole recipe become a new favorite at the table.