Delicious choice! Chicken Mole with Rice is a rich, deeply flavorful Mexican dish with tender chicken smothered in a luscious, chocolate-spiced mole sauce — served over fluffy rice to soak up every bit of that savory-sweet magic.
Here’s a simplified, approachable version that still honors the traditional flavor.
🍗🍫 Chicken Mole with Rice
🕒 Prep Time: 15 minutes
🕒 Cook Time: 45 minutes
🍽️ Serves: 4
🧂 Ingredients
For the chicken:
-
4 boneless, skinless chicken thighs or breasts
-
1 tbsp oil
-
Salt & pepper to taste
For the mole sauce:
-
2 tbsp oil
-
1/2 medium onion, chopped
-
2 cloves garlic, minced
-
2 tbsp chili powder
-
1 tsp cumin
-
1 tsp cinnamon
-
1/4 tsp ground cloves (optional)
-
1/4 cup tomato paste
-
2 cups chicken broth
-
2 tbsp peanut butter (or almond butter)
-
1.5 oz dark chocolate (about 1/4 cup chopped)
-
1 tsp sugar (optional)
-
Salt to taste
For serving:
-
2 cups cooked rice (white or Mexican-style)
-
Toasted sesame seeds (optional garnish)
-
Fresh cilantro
-
Lime wedges
🔥 Instructions
1. Cook the chicken:
-
Season chicken with salt and pepper.
-
In a large skillet or Dutch oven, heat 1 tbsp oil over medium-high heat.
-
Sear chicken until golden brown on both sides (about 3-4 mins per side). Remove and set aside.
2. Make the mole sauce:
-
In the same pan, add 2 tbsp oil and sauté onions until soft (5 minutes).
-
Add garlic, chili powder, cumin, cinnamon, and cloves; cook 1 minute until fragrant.
-
Stir in tomato paste and cook 2 minutes to deepen the flavor.
-
Add broth, peanut butter, chocolate, and sugar. Stir until melted and smooth.
3. Simmer:
-
Return chicken to the pan and bring sauce to a gentle simmer.
-
Cover and cook on low for 20–25 minutes, until chicken is cooked through and tender.
-
Uncover and simmer 5-10 minutes more to thicken the sauce slightly.
4. Serve:
-
Spoon chicken and mole sauce over hot cooked rice.
-
Garnish with sesame seeds, cilantro, and lime wedges if desired.
💡 Tips & Variations
-
Use rotisserie chicken for a quick version — shred and heat in the sauce.
-
Add chipotle peppers in adobo for smokier, spicier flavor.
-
Make it vegetarian with roasted cauliflower or mushrooms instead of chicken.
-
Mole sauce keeps well — freeze extra for future meals.