Authentic Mole Sauce with Chicken

Experience the rich, complex flavors of traditional Mexican cuisine with this Mole Sauce with Chicken recipe. A blend of toasted chiles, nuts, seeds, spices, and chocolate creates a deeply savory-sweet sauce that pairs perfectly with tender chicken, served alongside rice and warm tortillas.

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Ingredients

For the Chicken:

• 1 whole chicken, cut into pieces (or 4–5 chicken leg quarters, bone-in, skin-on)
• 8 cups water (1.9 liters)
• ¼ onion, roughly chopped
• 3 cloves garlic
• 2 bay leaves
• 2 tsp salt
• 1 tsp dried oregano
• 1 Tbsp chicken bouillon (powder or paste)

For the Mole Sauce:

• 6 dried pasilla chiles
• 6 dried mulato chiles or guajillo chiles
• 5 dried ancho chiles
• ½ cup sesame seeds (71 g), divided
• ¼ cup raw almonds (36 g)
• ¼ cup raw shelled peanuts (36 g)
• ¼ cup raisins (37 g)
• ½ cup animal crackers (60 g)
• 1 corn tortilla
• 2 slices white bread, French bread, or small bolillo, halved
• ½ white onion, sliced
• 4 cloves garlic
• 5 whole cloves
• 5 whole black peppercorns
• 1 tsp whole coriander seeds
• 1 tsp whole cumin seeds
• ¼ tsp whole aniseed
• ¼–½ tsp crushed red pepper flakes
• 1 ripe plantain (or banana), peeled and sliced into ½-inch pieces
• 1 tsp dried oregano
• ¼ tsp ground cinnamon
• 1 ½ tsp chicken bouillon paste
• Salt to taste
• 2 oz chopped Mexican chocolate (or semi-sweet/bittersweet chocolate)
• 1–4 Tbsp brown sugar, to taste
• Reserved chicken broth
• 2 Tbsp oil or lard, plus more for frying

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Instructions

1. Cook the Chicken:
   Add chicken, garlic, onion, bay leaves, chicken bouillon, salt, oregano, and water to a large pot. Bring to a low boil and simmer for 30 minutes until just cooked. Remove chicken, reserving the broth, and keep warm.
2. Toast Sesame Seeds:
   In a dry skillet over medium heat, toast ½ cup sesame seeds until lightly golden. Set aside.
3. Prepare Chiles:
   Cut chiles lengthwise, remove veins and seeds. Heat a few tablespoons of oil in a skillet and fry chiles briefly on both sides, careful not to burn. Transfer to a saucepan with 2 cups water.
4. Fry Ingredients:
   One by one, pan-fry peanuts, almonds, raisins, animal crackers, tortilla, bread, onion, garlic, and plantain, adding each to the saucepan as you go. Fry spices—peppercorns, coriander, cumin, anise, and red pepper—briefly in oil before adding. Stir in oregano, cinnamon, and chicken bouillon.
5. Blend Sauce:
   In batches, blend all ingredients from the pot with enough reserved chicken broth to make a smooth mixture. Include ¼ cup toasted sesame seeds in one batch. Continue until fully smooth.
6. Cook Mole:
   Heat 2 Tbsp lard or oil in a saucepan, then strain blended sauce through a fine mesh strainer into the saucepan. Melt chocolate with a splash of chicken broth and stir into the sauce along with brown sugar. Simmer over medium-low heat 30–60 minutes, adding more chicken broth if needed. Adjust salt and sugar to taste.
7. Serve:
   Plate chicken pieces and spoon mole sauce generously over the top. Garnish with sesame seeds. Serve with Mexican rice and warm tortillas.

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Why You’ll Love This Recipe

• Rich and complex flavor from the combination of chiles, nuts, and chocolate.
• Authentic Mexican dish that impresses for family meals or special occasions.
• Can be made ahead of time; flavors deepen when sauce sits overnight.
• Customizable heat and sweetness to your preference.

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Tips

• Use gloves when handling dried chiles to avoid irritation.
• Toast ingredients carefully to enhance flavor without burning.
• Reserve chicken broth; it’s essential for blending and adjusting sauce consistency.
• Simmer mole gently to avoid sticking and maintain smooth texture.

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Variations and Substitutions

• Protein: Chicken, turkey, or even pork work well.
• Chocolate: Mexican chocolate for authenticity, or semi-sweet chocolate for milder flavor.
• Nuts: Swap almonds and peanuts with cashews or pecans if desired.
• Sweetener: Brown sugar can be substituted with piloncillo or maple syrup.

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FAQs

Can I make mole ahead of time?
Yes, mole improves in flavor after a day or two. Store in the fridge for up to 5 days.

How do I adjust spiciness?
Remove seeds and veins from chiles to reduce heat or add extra red pepper flakes to increase it.

Can I freeze mole sauce?
Yes, mole freezes well up to 3 months in an airtight container.

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Serving

Serve mole chicken with Mexican rice, warm corn or flour tortillas, and a sprinkle of sesame seeds. Pair with black beans or a simple salad for a full meal.

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Suggestions

• Offer extra sauce on the side for dipping tortillas or drizzling over rice.
• Garnish with chopped fresh cilantro or toasted sesame seeds for color.
• Serve with a traditional Mexican beverage, such as horchata or agua fresca.