Recipe

Chicken Mole

Tender chicken simmered in a silky, smoky-sweet mole sauce made with dried chiles, warm spices, and a little chocolate.

By Matt Campbell

•

4.8

A plate of chicken covered in dark, glossy mole sauce with sesame seeds on top, served with warm tortillas and rice on a rustic wooden table in soft natural kitchen light

Chicken mole is one of those dishes that makes people think you have a secret kitchen life. Like you own a mortar and pestle the size of a small pet. Like you casually toast chiles while jazz plays and nothing ever burns.

Here’s the truth: mole can be totally doable at home, even on a weeknight, as long as we keep the process clear and make a couple of smart moves. This version goes for that classic vibe: deep chile flavor, warm spices, a hint of sweetness, and a glossy sauce that clings to the chicken. We are building layers, not stress.

You will toast a few things, blend a sauce, and let it simmer until it tastes like it’s been working on itself all day. Serve it with rice, beans, tortillas, or all three. I will not stop you.

Small bowls of dried chiles, spices, nuts, raisins, tomato, onion, garlic, and chocolate arranged on a light kitchen counter with a cutting board nearby

Why It Works

Big flavor without chaos: Toasting chiles, spices, and nuts for a couple minutes makes the sauce taste restaurant-level.
Silky texture: Blending in stages and simmering with broth gives you that smooth, spoon-coating mole instead of gritty sauce.
Balanced taste: Chocolate adds roasty cocoa depth, while a small hit of sugar keeps things warm and mellow, not candy-sweet.
Flexible heat: You control the spice by adjusting the chipotle and removing seeds from the dried chiles. Make it gentle or make it bold.

Pairs Well With

Storage Tips

Refrigerate: Cool mole and chicken completely, then store in an airtight container for up to 4 days. Mole thickens as it sits. When reheating, loosen with a splash of chicken broth or water.

Freeze: Mole freezes beautifully. Freeze the sauce (with or without chicken) in freezer containers for up to 3 months. Thaw overnight in the fridge, then rewarm gently on the stove.

Best reheat method: Warm in a saucepan over medium-low, stirring often. If it starts sticking, lower the heat and add broth a tablespoon at a time.

Leftover move: Shred the chicken, toss it with a little extra mole, and stuff it into tacos or burritos. Crisp it in a skillet for mole chicken quesadillas.

Common Questions

Is mole spicy?

It can be, but it does not have to be. For a milder mole, remove seeds and stems from the dried chiles and use more ancho and pasilla with fewer chipotles. You should taste warmth, not regret.

Quick heat guide: 1 chipotle is mild-medium and smoky. 2 chipotles is medium with a noticeable kick. If you are heat-sensitive, start with 1 and add more adobo sauce at the end.

Does mole always have chocolate?

Not always, but many classic moles do. The chocolate is not there to make it taste like dessert. It adds roasty cocoa depth and helps round the edges. Mexican chocolate is usually sweetened (and sometimes lightly spiced), so it can add sweetness too. Bittersweet chocolate tastes darker and less sweet. Use what you have, then balance with sugar and salt to taste.

What chiles should I buy?

Look for ancho (mild, raisiny), pasilla (earthy), and chipotle (smoky heat). If you can only find two, ancho plus chipotle will still get you somewhere delicious.

Chile swap note: If you cannot find pasilla, mulato is the closest vibe. Guajillo also works in a pinch, but it is brighter and a little tangier than pasilla, so your mole will taste slightly lighter and more red-fruity.

Why is my mole bitter?

The usual culprit is over-toasting the chiles or spices. Toast until fragrant, not until black. If it is already a little bitter, you can balance it with a touch more sugar and a bit more chocolate, then simmer 10 minutes.

If the chiles were truly scorched, the bitterness may not fully disappear. Your best rescue move is to strain the sauce (to remove any tough bits), then loosen with a little extra broth and rebalance with salt, sugar, and chocolate. Prevention is still the real hero here.

How do I fix a mole that is too thick?

Whisk in warm chicken broth a little at a time until it is glossy and spoonable. Mole should coat the back of a spoon, not sit in the pot like wet cement.

Can I make this in advance?

Yes. Mole is even better the next day. Make the sauce, chill it, then rewarm gently and simmer the chicken in it when you are ready to eat.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or Dutch oven
Medium saucepan (optional, for simmering sauce separately)
Blender (standard or high-speed)
Fine-mesh strainer (optional, for extra-smooth sauce)
Tongs
Cutting board and knife
Measuring cups and spoons

The first time I tried to make mole at home, I treated it like a school project. I made it complicated on purpose, like the sauce was going to grade me. It did, and it was harsh.

Now I cook mole the way I actually cook: toast what matters, blend it smooth, simmer until it tastes like itself, and keep tasting like it’s my job. This chicken mole is the version I make when I want that deep, cozy magic without turning my kitchen into a three-hour crime scene.

Chicken Mole

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Servings 6

Ingredients

For the chicken

2 1/2 to 3 pounds bone-in, skin-on chicken thighs (or 2 pounds boneless thighs)
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
1 tablespoon neutral oil (avocado, canola, or grapeseed)
2 cups low-sodium chicken broth, plus more as needed

Note: Skin-on thighs give you extra flavor from the sear and a little rendered fat for the sauce base. You can remove the skin before serving if you want, but the sauce will miss it.

For the mole sauce

3 dried ancho chiles, stems removed and seeded
2 dried pasilla chiles, stems removed and seeded (or mulato for a closer swap, or guajillo for a brighter, tangier variation)
1 to 2 chipotle chiles in adobo (from a can), plus 1 teaspoon adobo sauce
1/3 cup sliced almonds (or peanuts)
1/4 cup sesame seeds, plus more for serving
1 small yellow onion, chopped
4 garlic cloves, peeled
1 medium tomato, chopped (or 1/2 cup canned crushed tomatoes)
1/4 cup raisins
1/2 teaspoon ground cinnamon (or 1 small cinnamon stick, broken into pieces)
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano (Mexican oregano if you have it)
1/4 teaspoon ground cloves (optional but great)
2 tablespoons brown sugar (or piloncillo if available)
1 ounce Mexican chocolate (about 1/3 of a tablet) or 1 ounce bittersweet chocolate, chopped
Up to 2 tablespoons vegetable oil or reserved chicken drippings, as needed for the sauce base
1 tablespoon apple cider vinegar or fresh lime juice

For serving (optional but highly encouraged): warm tortillas, rice, black beans, sliced radishes, cilantro, lime wedges

Whole dried ancho and pasilla chiles on a wooden cutting board with seeds and stems nearby on a kitchen counter

Instructions

Season the chicken. Pat chicken dry. Season all over with salt and pepper.
Sear for flavor. Heat a large skillet or Dutch oven over medium-high heat. Add the 1 tablespoon oil. Sear chicken skin-side down (if using skin-on) until deeply golden, about 5 to 7 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate.
Carefully pour off excess fat, then return about 2 tablespoons fat to the pan (use drippings if you have them, or add a little vegetable oil to make up the difference). This is the fat you will use to toast and cook the mole base.
Toast the dried chiles. In the same pan over medium heat, add the dried chiles and toast 15 to 30 seconds per side until fragrant. Do not let them burn. Transfer to a bowl and cover with hot water. Soak 15 minutes to soften.
Toast nuts and sesame. Return the pan to medium heat (it should still have that thin layer of fat). Add almonds and sesame seeds. Stir until lightly golden and nutty, about 2 to 3 minutes. Transfer to a blender.
Cook the aromatics. Add onion to the pan. Cook until softened and browned at the edges, 5 to 6 minutes. Add garlic and cook 30 seconds. Add tomato and raisins and cook 2 minutes more. Scrape everything into the blender.
Blend the mole base. Drain the soaked chiles. Add them to the blender along with chipotle in adobo, cinnamon, cumin, oregano, cloves (if using), brown sugar, and 1 cup chicken broth. Blend until very smooth, 1 to 2 minutes. If it is too thick to blend, add a little more broth.
Cinnamon tip: Ground cinnamon blends easiest. If using a stick, break it into pieces and plan to strain the sauce if your blender leaves flecks.
Simmer the sauce. Pour the blended sauce back into the pan over medium heat. It will sputter a bit. Stir constantly for the first minute or two (thick chile puree loves to scorch), then keep stirring often as it cooks for 5 minutes to deepen the flavor. Add remaining 1 cup broth and bring to a gentle simmer.
Optional smoothness move: For ultra-silky mole, push the sauce through a fine-mesh strainer back into the pan, pressing firmly.
Add chocolate and finish the balance. Stir in the chocolate until melted. Add vinegar (or lime juice). Taste and adjust with a pinch more salt, a touch more sugar, or another spoon of adobo sauce if you want more smoky heat.
Simmer the chicken in the mole. Nestle the chicken (and any juices) into the sauce. Cover and simmer over low heat until chicken is tender and cooked through, about 25 to 35 minutes for bone-in thighs, or 15 to 20 minutes for boneless.
Doneness check: Chicken should reach 165°F/74°C in the thickest part.
Serve. Spoon mole over chicken and sprinkle with sesame seeds. Serve with rice, beans, and warm tortillas. Add a squeeze of lime right before eating.

Chef note from my chaotic kitchen: If your mole thickens too much as it simmers, add broth a splash at a time. If it looks a little thin, simmer uncovered for a few minutes and it will tighten up.

Nutrition information is estimated.

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Chicken Mole

Why It Works

Pairs Well With

Recommended

Chicken Mole

Homemade Red Enchilada Sauce

Green Enchiladas

Chicken Pozole

Storage Tips

Common Questions

Is mole spicy?

Does mole always have chocolate?

What chiles should I buy?

Why is my mole bitter?

How do I fix a mole that is too thick?

Can I make this in advance?

Chicken Mole

Ingredients

For the chicken

For the mole sauce

Instructions