Mexican Mole Sauce Recipe – Chicken Mole

Indulge in the rich and complex flavors of our Authentic Chicken Mole Recipe, a true Mexican classic. Learn how to make this delicious dish from scratch!

Type: Savory Main Course Dish

Cuisine: Mexican

Keywords: chicken mole, authentic, Mexican, recipe, classic, flavorful, homemade, traditional, main course

Recipe Yield: 4-6 servings

Calories: 300-400

Preparation Time: PT30M

Cooking Time: PT1H15M

Total Time: PT1H45M

Recipe Ingredients:

• For the Chicken:
• 4-6 bone-in, skin-on chicken pieces (thighs and drumsticks)
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• For the Mole Sauce:
• 2 dried ancho chilies
• 2 dried pasilla chilies
• 2 dried mulato chilies
• 1/2 cup hot water
• 1/2 cup sesame seeds
• 1/4 cup slivered almonds
• 1/4 cup raisins
• 2 tablespoons vegetable oil
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon dried oregano
• 2 cups chicken broth
• 1/4 tablet (about 1 ounce) Mexican chocolate (such as Ibarra or Abuelita)
• Salt and pepper, to taste
• For Serving:
• Cooked rice
• Warm corn tortillas
• Sesame seeds and chopped cilantro for garnish

Recipe Instructions: Prepare the Chilies: Remove the stems and seeds from the dried chilies. Toast the chilies in a dry skillet over medium heat for a few seconds on each side until fragrant. Be careful not to burn them. Place the toasted chilies in a bowl, pour the hot water over them, and let them soak for about 15-20 minutes or until they soften. Prepare the Chicken: Season the chicken pieces with salt and pepper. Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken pieces on all sides, then remove them from the skillet and set them aside. Prepare the Mole Sauce: In the same skillet, add the sesame seeds, slivered almonds, and raisins. Toast them over medium heat until the sesame seeds turn golden, stirring frequently. Remove them from the skillet and set them aside. In the same skillet, add 2 tablespoons of vegetable oil. Sauté the chopped onion and minced garlic until they become soft and translucent. Drain the soaked chilies and add them to the skillet along with the toasted seeds and raisins. Add the ground cinnamon, ground cloves, ground cumin, ground coriander, and dried oregano. Cook for a few minutes, stirring continuously. Pour in the chicken broth and add the Mexican chocolate. Simmer and stir until the chocolate is completely melted and the sauce thickens. Blend the Mole Sauce: Using an immersion blender or transferring the sauce to a regular blender, blend the mole sauce until smooth. If using a regular blender, allow the sauce to cool slightly before blending and then return it to the skillet. Simmer the Chicken in Mole Sauce: Return the browned chicken pieces to the skillet with the mole sauce. Cover and simmer for about 30-40 minutes, or until the chicken is cooked through and tender. Serve: Serve the Chicken Mole with cooked rice and warm corn tortillas. Garnish with sesame seeds and chopped cilantro.