chicken mole recipe authentic
The Best chicken mole recipe authentic
Chicken mole is my go-to dish whenever I want something rich, deep, and full of flavor that feels like a hug in every bite. There’s something about the perfect balance of smoky, spicy, and sweet—all wrapped up in a sauce that’s thick enough to coat the back of your spoon but still velvety enough to melt on your tongue. I remember making it for my kids when they were little, and even now, they’ll ask for seconds just because it tastes like something special, even if they don’t know the story behind it. It’s not just food; it’s tradition, comfort, and a little bit of Mexican soul in every serving.
What makes this recipe work so well is that it’s adaptable. You can serve it for a big family dinner on a Saturday night or whip it up in smaller batches for a weeknight when everyone’s craving something hearty. My husband always says it’s the only dish that makes him feel like he’s eating at a restaurant, and honestly, that’s the kind of satisfaction I’m after. Plus, it’s not just about the taste—it’s about the way the spices and ingredients come together to create something that nourishes the body and the soul. The health benefits? Well, chicken is lean protein, and the whole grains in the mole—like corn and beans—add fiber and complex carbs that keep you full. It’s a dish that’s as good for you as it is for your taste buds.
Authentic Mexican Chicken Mole Poblano
A rich, complex sauce made with chocolate, chiles, and spices, traditionally served with chicken in a warm tortilla. This recipe captures the essence of mole poblano with authentic ingredients and techniques.
🥘Ingredients
- 2 boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp dried oregano
- 1 bay leaf
- Salt to taste
- 4 dried ancho chiles
- 4 dried pasilla chiles
- 4 dried mulato chiles
- 1 cup tomato sauce
- 1/2 cup raisins
- 1/2 cup almonds (toasted)
- 1/2 cup sesame seeds (toasted)
- 1/2 cup chocolate chips (70% cocoa)
- 3 cloves garlic
- 1 small onion, chopped
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground nutmeg
- Salt to taste
- 6 warm corn tortillas
- 1 cup chicken broth
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
👨🍳Directions
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1 Preheat oven to 350°F (175°C). Toast the almonds, sesame seeds, and raisins in a dry pan over medium heat for 5–7 minutes until fragrant. Set aside to cool.
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2 Soak the dried chiles (ancho, pasilla, mulato) in hot water for 20–30 minutes. Drain and remove seeds and membranes from the chiles.
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3 In a blender, combine soaked chiles, tomato sauce, raisins, toasted almonds, sesame seeds, chocolate chips, garlic, onion, spices (cinnamon, cloves, cumin, oregano, nutmeg), and salt. Blend until smooth, then strain through a fine-mesh sieve to remove any seeds or pulp. Set aside.
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4 In a large skillet, heat olive oil over medium heat. Add chicken thighs, season with salt, cumin, and oregano. Cook for 5–6 minutes per side until golden and cooked through. Remove from skillet and set aside.
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5 In the same skillet, add a little oil if needed. Sauté onion until soft (about 3 minutes). Pour in the chicken broth and simmer for 2 minutes. Add the mole sauce and stir well. Simmer for 15–20 minutes, stirring occasionally, until the sauce thickens.
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6 Return the chicken to the skillet, spooning the sauce over it. Simmer for another 10–15 minutes until the chicken is fully cooked and the sauce is rich and glossy.
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7 Divide the chicken and mole sauce among warm tortillas. Garnish with fresh cilantro and serve with lime wedges.
🔧Equipment
- Large skillet or Dutch oven
- Blender or food processor
- Mixing bowls
- Knife and cutting board
- Oven (for toasting seeds and nuts)
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Authentic Mexican Chicken Mole Poblano Works
This authentic chicken mole is always a standout for me because it’s rich, deeply flavorful, and feels like a proper celebration dish—whether you’re hosting a casual family dinner or a bigger get-together. The smoky, spicy depth of the sauce balances perfectly with tender chicken, and it’s the kind of meal that makes everyone feel like they’re in the kitchen with me, sharing stories and good food. Plus, it’s versatile enough to be served with rice, tortillas, or even quesadillas, so it never gets boring, and it always leaves everyone asking for seconds.
❓ Frequently Asked Questions About Mexican Chicken Mole Poblano
What is the difference between authentic Mexican mole and traditional chicken mole recipes?
In authentic Mexican mole, particularly mole poblano, the key ingredients are often more complex and traditional, including ingredients like chiles de árbol, chocolate, sesame seeds, almonds, and spices like cinnamon and cloves. The sauce is typically built on a base of dried chiles (like ancho, pasilla, and mulato), toasted nuts, and spices, then simmered with chicken or turkey. Traditional chicken mole recipes may vary slightly by region, but they often emphasize depth of flavor through slow-cooked ingredients like mole negro (black mole) or mole verde (green mole), which include ingredients like tomatillos, cilantro, and epazote.
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How long does it take to make authentic chicken mole, and what are the key steps?
Making authentic chicken mole typically takes 4–6 hours, including prep and simmering time. The key steps are: 1. Toast and blend the base – Toast dried chiles (ancho, pasilla, mulato), nuts, seeds, and spices like cumin, cinnamon, and cloves. 2. Cook the sauce – Sauté onions, garlic, and tomatoes, then add the blended base, broth, and chicken. 3. Simmer slowly – Reduce the sauce over low heat for 2–3 hours to deepen the flavors. 4. Finish with chocolate – Stir in Mexican chocolate (like Valrhona) or cacao for richness. 5. Adjust seasoning – Balance sweetness, acidity, and salt before serving.
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Can I make mole without traditional Mexican ingredients like chocolate or sesame seeds?
Yes, but the flavor will differ significantly. If you skip Mexican chocolate (like chocolate de olla), you can use dark chocolate (70%+ cocoa) or even cocoa powder, though it won’t have the same depth. For sesame seeds, you can substitute with toasted pumpkin seeds, almonds, or cashews—though the texture will change. If using epazote or cilantro, they’re optional but add authenticity. For a simpler version, focus on chiles, nuts, and spices (like cinnamon and cloves) and let the sauce develop its own character.
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What cuts of chicken work best for authentic mole, and how should I prepare them?
The best cuts for authentic mole are bone-in, skin-on pieces like: – Whole chicken (thighs, drumsticks, and breasts) – Chicken thighs (skin-on for extra richness) – Leg quarters (with skin and bone)
Preparation: 1. Roast or fry the chicken (skin-side down) until crispy, then remove skin and shred meat. 2. Use the bones – They add collagen for depth in the sauce. 3. Don’t overcook – Shred just before adding to the mole to keep it tender.
Avoid pre-cooked chicken—it loses texture and flavor when simmered too long.
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How do I know if my mole is balanced in flavor—too sweet, too spicy, or bland?
Authentic mole should have a harmonious balance of flavors. Here’s how to check: – Too sweet? – Reduce sugar or add a pinch of Mexican oregano and more chiles. – Too spicy? – Simmer longer to mellow heat, or add a splash of apple cider vinegar or lime. – Bland? – Increase chocolate, nuts, or spices (cinnamon, cloves, or cumin). A splash of hot sauce or a pinch of salt can also help. – Taste as you go – Adjust small amounts at each step, especially during simmering.
For a classic taste, aim for a sweet-spicy-savory profile with a slight tang from tomatoes or vinegar.
