Here’s a classic Chicken Mole recipe that balances rich, earthy, and slightly sweet flavors. Mole can seem complex, but I’ll give you a version that’s authentic yet manageable at home.
Ingredients
For the chicken:
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4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
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Salt and pepper
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1 tablespoon vegetable oil
For the mole sauce:
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2 tablespoons vegetable oil
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1 small onion, chopped
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3 cloves garlic, minced
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2–3 dried chiles (such as ancho, guajillo, or pasilla), stems and seeds removed
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1 small tomato, chopped
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1 slice of bread or 2 tablespoons of tortillas, toasted
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1 ounce dark chocolate (70% cocoa works best)
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1 teaspoon ground cinnamon
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½ teaspoon cumin
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½ teaspoon coriander
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2 cups chicken broth
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Salt and pepper to taste
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1 teaspoon sugar or honey (optional, to taste)
Optional garnish:
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Sesame seeds
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Fresh cilantro
Instructions
1. Prepare the chicken:
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Season chicken with salt and pepper.
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Heat oil in a large skillet or pot over medium-high heat. Brown chicken on all sides (about 5 minutes per side). Remove and set aside.
2. Prepare the mole sauce:
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Toast dried chiles in a dry skillet for 1–2 minutes, just until fragrant. Then soak in hot water for 15 minutes until softened.
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In the same skillet, heat oil and sauté onion and garlic until soft.
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Add the soaked chiles, chopped tomato, and toasted bread/tortilla. Cook 2–3 minutes.
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Transfer mixture to a blender or food processor. Add chicken broth, cinnamon, cumin, coriander, and chocolate. Blend until smooth.
3. Cook the chicken in mole:
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Pour the blended mole sauce into the skillet or pot. Bring to a gentle simmer.
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Add the browned chicken pieces. Cover and simmer for 25–30 minutes, or until chicken is cooked through and tender.
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Taste and adjust salt, pepper, or sweetness as needed.
4. Serve:
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Plate the chicken and pour mole sauce over it.
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Garnish with sesame seeds and fresh cilantro.
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Serve with rice, warm tortillas, or beans on the side.
This version is simplified but still delivers a rich, chocolatey, slightly spicy mole that’s authentic enough to impress without being overwhelming.
I can also give a “quick weeknight mole” version that uses fewer chiles and ingredients but still tastes amazing. Do you want me to do that?
