Chicken Mole Recipe

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4.50 from 2 votes

Chicken is cooked in a flavorful homemade mole sauce for a dinner that's perfectly spicy, savory, and all around tasty!

Step-by-step photos can be seen below the recipe card.

Prep Time30

Cook Time1 30

Total Time2

Course: Dinner

Cuisine: Mexican

Servings:

Author: Becky Hardin

Equipment

Food Processor

Ingredients

For the Chicken

5 lbs whole chicken cut into pieces
1 onion cut into 4 pieces
3 cloves garlic
2 tsp kosher salt

For the Mole Sauce

4 dried Guajillo peppers
6 dried Pasilla peppers
3 dried Ancho Chile peppers
8 tbsp vegetable oil divided
2½ cups low-sodium chicken broth (can use water from step 1 after chicken is cooked)
6 cloves garlic
1 cinnamon stick
5 whole cloves
½ tsp kosher salt
1 onion chopped
3 tomatoes chopped
⅓ cup raisins
¼ cup sesame seeds
¼ cup almonds
¼ cup pepitas (pumpkin seeds)
3 oz. dark chocolate roughly chopped (preferably Mexican chocolate)

Instructions

Place the chicken pieces, onion, garlic, and salt in a large pot. Pour water into the pot until the chicken is completely submerged. Bring the chicken to a boil. Then, reduce to a simmer, cover the pot, and cook for 45 minutes.
5 lbs whole chicken, 1 onion, 3 cloves garlic, 2 tsp kosher salt
Remove the stems and seeds from the dried peppers. Heat 4 tbsp of vegetable oil in a skillet. Add in the peppers and pan-fry them for a couple of minutes.
4 dried Guajillo peppers, 6 dried Pasilla peppers, 3 dried Ancho Chile peppers, 8 tbsp vegetable oil
Add the peppers and 2½ cups chicken broth (can use water from step 1 after chicken is cooked) to a food processor.
2½ cups low-sodium chicken broth
Add 2 tbsp of vegetable oil to a skillet over medium heat. Add in the garlic cloves, cinnamon stick, whole cloves, and salt, and cook for a couple of minutes until slightly browned. And in the onion and tomatoes, continue to cook for a few minutes until softened.
6 cloves garlic, 1 cinnamon stick, 5 whole cloves, ½ tsp kosher salt, 1 onion, 3 tomatoes
Remove the cinnamon stick and whole cloves from the skillet. Then, transfer the vegetables to a food processor.
Add 2 tbsp of oil to the skillet. Then, add in the raisins, sesame seeds, almonds, and pepitas to the same skillet. Toast until golden brown.
⅓ cup raisins, ¼ cup sesame seeds, ¼ cup almonds, ¼ cup pepitas
Add the toasted nuts, seeds, and raisins to the food processor. Blend everything together until smooth.
Pour the sauce into the skillet and cook, stirring occasionally, for 5 minutes.
Add in the chocolate and stir until melted. Cook for 30-45 minutes, continuing to stir occasionally. Add in more chicken broth if needed to thin out the sauce.
3 oz. dark chocolate
Add the chicken pieces to the sauce and stir to coat them. Top with a sprinkling sesame seeds and cilantro. Serve with rice and/or tortillas.

Video

Nutrition