Chicken Mole That Slaps: A Rich, Chocolate-Kissed Classic You’ll Brag About

You think comfort food is mac and cheese? Cute. This Chicken Mole is richer, deeper, and layered like a telenovela plot.

Smoky chiles, warm spices, and a hint of chocolate turn basic chicken into a showstopper you’ll want on repeat. You’ll smell it simmering and suddenly forget your phone exists. One bite and you’ll wonder why you haven’t been making this your signature flex all along.

What Makes This Special

Chicken Mole isn’t just another sauce; it’s a culinary power move built on balance.

Sweet meets savory, smoky meets spicy, and the chocolate? It doesn’t make it taste like dessert—it rounds out the bitterness and heat. The real magic is the layers: toasted nuts, charred tortillas, and rehydrated chiles create a silky sauce with depth you just can’t fake.

Make it once and you’ll understand why it’s a celebration dish in Mexico, not a Tuesday-night throwaway.

What Goes Into This Recipe – Ingredients

• 2–2.5 lbs bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp neutral oil (canola or avocado)
• 4 dried ancho chiles (seeds and stems removed)
• 2 dried pasilla chiles (seeds and stems removed)
• 1 dried guajillo chile (optional for brightness)
• 2 cups low-sodium chicken stock (plus more as needed)
• 1 small corn tortilla or 1 slice of crusty bread (for body)
• 1/4 cup raw almonds
• 1/4 cup raw peanuts (or pumpkin seeds for a peanut-free option)
• 2 tbsp sesame seeds, plus more for garnish
• 2 tbsp raisins (or prunes)
• 1 medium white onion, roughly chopped
• 3 cloves garlic, smashed
• 1 medium tomato, quartered (or 1/2 cup canned crushed tomatoes)
• 1 tbsp tomato paste (optional, for richness)
• 1 small cinnamon stick (or 1/2 tsp ground cinnamon)
• 2 whole cloves (or a pinch ground cloves)
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano (preferably Mexican)
• 1–1.5 oz 70% dark chocolate (or Mexican chocolate like Abuelita for a sweeter profile)
• 1 tsp sugar or piloncillo, to taste
• 1–2 tbsp apple cider vinegar (for balance)
• Fresh cilantro and sesame seeds for garnish
• Warm tortillas and lime wedges for serving

How to Make It – Instructions

1. Season and sear the chicken. Pat chicken dry, season with salt and pepper. Heat oil in a Dutch oven over medium-high. Sear chicken, skin-side down first, 4–5 minutes per side until golden.
   

   Transfer to a plate.

   
   
2. Toast the chiles. In the same pot, lower heat to medium. Add dried chiles and toast 30–45 seconds per side until fragrant and slightly darkened. Don’t burn them—bitter city.
   

   Move to a bowl and cover with hot stock or water to soften (10–15 minutes).

   
   
3. Build the flavor base. Add onion and garlic to the pot. Cook 4–5 minutes until softened and golden. Stir in tomato and tomato paste; cook 2–3 minutes until jammy.
4. Toast the thickeners. In a dry skillet, toast almonds, peanuts, and sesame seeds over medium heat until golden, 3–4 minutes.
   

   Add tortilla (or bread) and toast until slightly charred. Remove from heat.

   
   
5. Blend the mole. Drain the chiles. To a blender, add softened chiles, onion-tomato mixture, toasted nuts and seeds, tortilla, raisins, cinnamon, cloves, cumin, oregano, and 1.5 cups stock.
   

   Blend until very smooth. Add more stock as needed; the sauce should be pourable but thick.

   
   
6. Fry the sauce. Return pot to medium heat with a teaspoon of oil. Pour in the blended sauce (it should sizzle).
   

   Simmer 8–10 minutes, stirring, until it deepens in color and thickens.

   
   
7. Add chocolate and balance. Stir in chocolate until melted. Taste. Add salt, a pinch of sugar, and vinegar to balance.
   

   You want savory, slightly sweet, warm spice, and subtle bitterness playing nice together.

   
   
8. Braise the chicken. Nestle chicken into the sauce, skin-side up. Add a splash of stock if needed to partially submerge. Cover and simmer gently 25–30 minutes until chicken is cooked through and tender.
9. Finish and serve. Uncover and simmer 5 more minutes to thicken if needed.
   

   Adjust seasoning. Garnish with sesame seeds and cilantro. Serve with warm tortillas, rice, and lime wedges.

   
   

   Prepare for compliments.

   
   

Storage Instructions

• Fridge: Store in an airtight container for up to 4 days. Sauce gets even better overnight—flavor compounding is real.
• Freeze: Freeze mole sauce alone for up to 3 months. If freezing with chicken, remove bones for easier reheating.
• Reheat: Warm gently on the stovetop over low heat with a splash of stock or water to loosen.
  

  Avoid boiling to keep the sauce silky.

  
  

Health Benefits

• Protein-rich: Chicken thighs deliver iron, B vitamins, and satisfying protein to keep you full and energized.
• Good fats and micronutrients: Nuts and seeds add heart-healthy fats, magnesium, and vitamin E—AKA your skin’s besties.
• Antioxidants: Dark chocolate and chiles bring polyphenols and capsaicin, which support circulation and may reduce inflammation. Science plus flavor? Yes please.
• Fiber and minerals: The tortilla and nuts contribute fiber, while spices like cinnamon and cloves bring trace minerals and potential metabolic benefits.

Pitfalls to Watch Out For

• Burning the chiles: This is the number-one mole killer.
  

  Toast lightly; if they smell acrid, start over. Bitter mole is tragic.

  
  
• Skipping the sauce “fry” step: Simmering the blended sauce before adding chocolate is crucial. It deepens flavor and cooks out raw edges.
• Wrong chocolate: Milk chocolate is a no.
  

  Use dark chocolate or Mexican chocolate. Sweetness should support the sauce, not hijack it.

  
  
• Undersalting: Mole is dense. It needs enough salt and a hit of acid (vinegar or lime) to wake it up.
• Grainy texture: Blend until completely smooth and thin with stock as needed.
  

  A high-speed blender is your friend, IMO.

  
  

Recipe Variations

• Peanut-free: Swap peanuts for pumpkin seeds (pepitas). You’ll get a greener, slightly earthier profile—still excellent.
• Rotisserie shortcut: Use store-bought rotisserie chicken. Make the mole sauce and simmer 10 minutes; add shredded chicken just to warm through.
• Vegetarian: Replace chicken with roasted sweet potatoes and cauliflower or grilled portobellos.
  

  Use veggie stock.

  
  
• Spice level: Add a chipotle in adobo for smoky heat, or reduce pasilla/ancho and lean on guajillo for a brighter, lighter mole.
• Nutty boost: Add 1 tbsp tahini for extra silkiness if your nuts are limited. Untraditional, but it works. FYI: adjust salt.

FAQ

Does Chicken Mole taste like chocolate?

No.

The chocolate adds body and bittersweet depth, but the dominant flavors are smoky chiles, nuts, spices, and savory chicken. Think complex and warm, not candy bar.

Can I make the sauce ahead?

Absolutely. Mole sauce is fantastic made 1–2 days ahead.

Keep refrigerated and thin with stock when reheating, since it thickens as it rests.

What if I can’t find dried ancho or pasilla chiles?

Use guajillo plus a touch of chipotle in adobo for smoke. The flavor shifts slightly, but you’ll still get a legit, layered sauce.

Bone-in or boneless chicken?

Bone-in thighs are best for flavor and moisture. Boneless works, but reduce simmer time to avoid dryness.

How do I get a super smooth sauce?

Blend longer than you think—60–90 seconds in a high-speed blender.

Then pass through a fine-mesh strainer if you want restaurant-level silk.

Is this spicy?

Mole is usually mild-to-medium heat. Control it by removing chile seeds and ribs and skipping chipotle or extra hot chiles.

What should I serve with Chicken Mole?

Warm corn tortillas, Mexican rice, black beans, and a simple cabbage slaw with lime. A sprinkle of sesame seeds and cilantro seals the deal.

The Bottom Line

Chicken Mole is the culinary equivalent of a mic drop: bold, balanced, and ridiculously satisfying.

The steps are simple when you break them down—toast, blend, fry, braise—and the payoff tastes like you cooked all day. Make extra sauce, stash it, and turn any weeknight into a flex. Your future self (and your dinner guests) will thank you.