chicken mole recipe

The Best chicken mole recipe

Chicken mole is one of those dishes that feels like a hug for your taste buds. I’ve been making it for years, and it’s always a hit—whether it’s for a special dinner with family or just a cozy weeknight meal. The deep, complex flavors of mole poblano—rich with chiles, spices, and warm, earthy notes—make every bite feel special. My kids have grown up eating it, and they’ll always ask for seconds, even though it’s not the lightest dish. It’s comforting in a way that feels indulgent but still balanced, with just the right amount of heat and depth. Plus, it’s a showstopper for any occasion, whether it’s a holiday feast or a simple Sunday supper.

What I love most about chicken mole is how adaptable it is. You can make it with turkey or pork if you prefer, or even swap in tofu for a vegetarian option, and it still holds up. It’s also surprisingly good for you—even though it’s packed with flavor, the spices and ingredients like garlic, onions, and fresh herbs add antioxidants and nutrients. My husband and I have tried different versions, from the classic mole poblano to lighter versions with less oil, and everyone always says it’s worth the effort. It’s a dish that feels like home, but it’s also something you can impress guests with without overcomplicating things. And honestly? Once you learn the basics, it’s not hard to make it right every time.

Classic Mexican Chicken Mole Poblano

4.8 from 1630 votes

A rich, complex sauce made with chocolate, chiles, and spices, served over tender chicken in a traditional Mexican dish. This recipe is a must-try for any occasion.

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Prep Time30 mins

Cook Time1 hour 30 mins

Resting Time0 mins

Total Time1 hour 30 mins

Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Chicken

• 2 lbs boneless chicken thighs
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp dried oregano
• 1 bay leaf
• 1 cup chicken broth

For the Mole Sauce

• 8-10 dried ancho chiles
• 6-8 dried pasilla chiles
• 4 cloves garlic
• 1 small white onion
• 1 small tomato
• 1/2 cup raisins
• 1/2 cup sesame seeds
• 1/2 cup chopped almonds
• 1/2 cup chopped pecans
• 1/2 cup chocolate chips (70% cocoa)
• 1/2 cup tomato paste
• 2 tbsp tomato sauce
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 cup vegetable oil
• Salt to taste

For Assembly

• 1 cup flour
• 1 cup warm water
• 1/2 cup vegetable oil
• 1 tsp salt

👨‍🍳Directions

1. 1 Soak the dried chiles (ancho and pasilla) in hot water for 20-30 minutes. Drain and set aside.
2. 2 In a blender, combine soaked chiles, garlic, onion, tomato, raisins, sesame seeds, almonds, pecans, chocolate chips, tomato paste, tomato sauce, and spices. Blend until smooth. Strain through a fine-mesh sieve to remove seeds and pulp.
3. 3 Heat vegetable oil in a skillet over medium heat. Pour the mole sauce into the skillet and cook for 15-20 minutes, stirring occasionally, until thickened.
4. 4 Cook chicken in chicken broth with cumin, oregano, bay leaf, and salt until fully cooked (about 20-25 minutes). Shred the chicken.
5. 5 Prepare the dough: Mix flour, warm water, oil, and salt until a soft dough forms. Divide into 6 balls and flatten slightly.
6. 6 Preheat oven to 375°F (190°C). Place chicken in a baking dish, pour mole sauce over it, and top with flattened dough balls. Bake for 20-25 minutes until golden.

🔧Equipment

• Large pot
• Blender or food processor
• Skillet
• Mixing bowls
• Wooden spoon
• Fine-mesh sieve
• Oven (for optional toasting of nuts/seeds)

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 12g❤️Cholesterol: 95mg🧂Sodium: 850mg🌾Total Carbs: 45g🥦Dietary Fiber: 8g🍬Sugars: 12g🥩Protein: 35g

📝Notes

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Chicken mole is always a crowd-pleaser because it’s rich, deeply flavorful, and feels special enough to serve at holidays or casual family get-togethers without taking over the meal. The smoky, spicy depth of the sauce pairs perfectly with tender chicken, making it a comforting dish that feels like a little home-cooked love on the table. Plus, it’s easy to adjust the heat or ingredients to suit everyone’s tastes, so it’s always a safe bet for gatherings where you want something impressive but not overly complicated.

❓ Frequently Asked Questions About Mexican Chicken Mole Poblano

1. What is the origin of chicken mole and how is it traditionally prepared?

Chicken mole, also known as pollo mole, is a rich and complex dish from Mexico, particularly popular in the state of Michoacán. Traditionally, it’s made with a deep, spiced sauce that includes ingredients like mole negro (black mole), which is often blended with chicken, tomatoes, onions, garlic, chiles (such as ancho, pasilla, and mulato), nuts (like peanuts or almonds), and spices like cumin, cinnamon, and cloves. The dish is slow-cooked to develop deep, aromatic flavors. Modern variations may include different proteins like pork or turkey, but chicken remains the classic choice.

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2. Can I make chicken mole without using specific types of chiles like ancho or pasilla?

Yes, you can adapt the recipe by using a mix of dried chiles that still provide depth and heat. Common substitutes include: – Smoked paprika for a smoky base – Guajillo chiles (milder, fruity flavor) – Dried arbol or chipotle chiles for extra heat – A blend of mild chiles like serrano or jalapeño (though they won’t match the richness of mole negro). For authenticity, though, traditional mole relies on ancho, pasilla, and mulato chiles, which add depth and sweetness.

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3. How long should I cook the chicken mole for the best texture and flavor?

The cooking time depends on the method, but for slow-cooked mole, aim for 2–3 hours on low heat. Here’s a general guideline: – Stovetop method: Simmer the sauce and chicken for 1.5–2 hours, stirring occasionally, until the sauce thickens and the chicken is tender. – Oven method: Bake at 325°F (160°C) for 1.5–2 hours, basting the chicken with the sauce halfway through. – Pressure cooker (Instant Pot): Cook on high pressure for 30–40 minutes, then natural release. Key tip: The longer you cook, the deeper the flavors meld, but avoid overcooking the chicken, or it may dry out.

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4. What are some common ingredients that can be swapped in or added for extra flavor?

While mole negro is a staple, you can customize it with these additions for extra depth: – Nuts: Toasted peanuts, almonds, or walnuts (traditional) or add pistachios for a modern twist. – Seeds: Sesame seeds, pumpkin seeds, or sunflower seeds for crunch and nutty flavor. – Dairy: A splash of coconut milk or evaporated milk for creaminess (common in some regional versions). – Herbs: Fresh cilantro, bay leaves, or a pinch of oregano for brightness. – Sweetness: A touch of maple syrup, brown sugar, or raisins (like in mole poblano) to balance heat. – Acidity: A squeeze of lime or a spoonful of tomato paste to brighten the sauce.

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5. Is chicken mole suitable for vegetarians or vegans, and how would you make a vegetable mole?

Yes! You can easily adapt chicken mole into a vegetarian or vegan dish by replacing the chicken with: – Mushrooms (cremini or portobello for a meaty texture) – Jackfruit (young, fibrous variety for a shredded “pulled meat” effect) – Tofu or tempeh (marinated and cubed) – Black beans or lentils (for a hearty, protein-rich base)

For a vegetable mole, focus on the sauce: 1. Sauté onions, garlic, and dried chiles (ancho/pasilla) until fragrant. 2. Add tomatoes, mushrooms, or bell peppers, along with nuts/seeds. 3. Deglaze with vegetable broth and simmer until thick. 4. Finish with coconut milk or cashew cream for richness (optional).

Pro tip: Use smoked paprika or vegetable broth to mimic the depth of traditional mole.