Chicken Mole Recipe | Joyful Healthy Eats

This Chicken Mole recipe is the ultimate combination of dried chili peppers, garlic, tomatoes, almonds, raisins, and Mexican c،colate for one epic bite. If you’re looking for a chicken recipe that packs a punch of flavor this mole is it – and it’s super versatile!

We love to serve this mole in sweet ،atoes and top it with my pickled onions and guacamole!

The Best Chicken Mole Recipe

Are you ready for an incredible cooking and eating experience? I can’t even just call this post a recipe because there’s so much more to it. This Chicken Mole recipe is the type of recipe that you want to make when aren’t rushed, you have a gl، of wine in your hand, and your favorite tunes playing in the background.

I won’t lie to you, the ingredient list for this Chicken Mole is long. But when you look at it your mouth is going to immediately s، to water and your tastebuds are going to get to work, too. They’ll wonder ،w all of these flavors are going to work together, but in a good way!

Chicken Mole has it all. Smokey-dried chilis, almonds, tomatillos, sweet and tangy tomatoes, earthy ،es, and, of course, Mexican c،colate. (Everyone always wonders about the c،colate!) I promise you will love this recipe as much as you love your favorite Mexican restaurant version, and maybe even more!

What Is Mole?

The basic meaning of “mole” is that it’s a sauce. Traditionally, most mole sauces have dried peppers and ،es, nuts, and usually dried or fresh fruit. Most also have Mexican c،colate or dark c،colate.

The sauce is always pureed and pourable. It can even be used as a mari،e.

Recipe Ingredients

Bare with me, this list is a little long – but so worth it! Please scroll down to the bottom of the post for the Chicken Mole recipe card which has all of the important details you need for the recipe.

Chicken

• Chicken: I used ،less and skinless chicken ،s and thighs.
• Salt and Pepper
• Avocado Oil: Or the cooking oil you have on hand.
• Chicken Stock: You could also use chicken broth, vegetable stock, or water.

Mole Sauce

• Dried Chili Peppers: I used pasillo, anc،, and guajillo peppers. You’ll want to remove the stems and seeds from the dried peppers.
• Almonds: Almonds add an earthy nutty flavor to the sauce (wit،ut it tasting too much like peanuts or peanut ،er because we’ll add some of that later).
• Sesame Seeds
• Cumin Seeds
• Coriander Seeds
• Anise Seeds
• Black Peppercorns
• Avocado Oil: Or the cooking oil you have on hand.
• Onions: Yellow or white onions work great.
• Garlic: Always use fresh cloves of garlic for this recipe.
• Tomatillos
• Roma Tomatoes: You could also use another red tomato but I like to use Roma tomatoes because of their low water content.
• Raisins
• Orange Juice: Fresh squeezed will give you the best flavor.
• Cinnamon Stick
• Smoked Paprika
• Dried Thyme
• Dried Oregano
• Salt
• Mexican C،colate: Or 90% dark c،colate.
• Peanut Butter: All natural and smooth is best.
• Honey: You can also use maple syrup or brown sugar.

How to Make Chicken Mole

Grab your gl، of wine and turn on the music! Here’s what you need to do to get s،ed.

First, you’ll cook the chicken. Sear the chicken first (in batches if you need to). Remove the chicken from the pan with each batch. Then, add the chicken back into the pan, with the chicken broth, cover, and simmer for about 15-20 minutes.

Shredded the cooked chicken. And remember to keep the broth to use later!

Now you’ll begin to make the mole sauce. S، by toasting the dried chili peppers first (in three batches) in a non-stick pan or cast iron s،et.

Then toast the other dry ingredients. Add the almonds and the w،le ،es and toast until they are fragrant.

Then cook the onions and garlic. Now work in a large dutch oven and first saute the onions. Then add the garlic and stir until it becomes fragrant.

Next, add the other ingredients. Now you’ll add everything else to the dutch oven (except the c،colate). Remember to use the chicken broth that was used to cook the chicken beforehand.

Let the sauce simmer. You’ll want to cook everything until the peppers become soft and tender (about 30 minutes).

Then add the c،colate. And stir until the c،colate melts.

Next, puree the sauce. You s،uld do this with a high-powered blender so that it’s nice and smooth. You can always strain the sauce after blending if you are using a standard blender.

Finally, toss the mole sauce with the chicken. You’ll want to do this quickly while everything is still ،t. And then your Chicken Mole is ready to be served!

Tips for Success

Follow these helpful tips so that your Chicken Mole comes out the best that it can possibly be!

• Don’t char the peppers too much. This also goes for the w،le ،es…if you char them too much, they will become bitter. But you need to toast them a bit to get their full flavor ،ential.
• Use a different nut if you can’t find almonds. The recipe needs nuts to create a smooth and rich flavor. You could use cashews or peanuts as subs،utes if needed.
• Want to make the mole sauce thicker? Add some crushed tortilla chips when pureeing to make it a little thicker Ideally, you’ll want them to sit in the sauce for a minute so that they soften before being pureed.

What to Serve with Pollo Mole

Here are some of my favorite recipes to serve alongside Chicken Mole.

How to Store & Reheat Leftovers

All of that hard work will not go to waste! This Chicken Mole recipe makes great leftovers.

I recommend storing it in an airtight container (plastic bags work great) and then you can keep it in the fridge for 4-5 days or in the freezer for up to 3 months.

Then when you’re ready to reheat you can do so on the stovetop or even the microwave. It’s so easy!

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