Ah, yes—Authentic Chicken Mole (aka Pollo en Mole) is a rich, complex, deeply flavorful Mexican dish where tender chicken is smothered in a luxurious mole sauce made from chiles, spices, nuts, and a hint of chocolate. This dish is all about depth—savory, smoky, sweet, and spicy all in one.
Here’s a classic version inspired by traditional Mole Poblano:
Authentic Chicken Mole
Serves: 4–6
Prep Time: 30 mins | Cook Time: 1.5–2 hrs
Ingredients:
For the Chicken:
-
1 whole chicken (cut into parts) or 3–4 lbs of bone-in chicken thighs/legs
-
Salt and pepper
-
1/2 onion
-
2 garlic cloves
-
Water (enough to cover the chicken)
For the Mole Sauce:
-
3 dried ancho chiles
-
3 dried pasilla chiles
-
2 dried mulato chiles (or more ancho if unavailable)
-
1 small corn tortilla or 2 slices of stale bread
-
1/4 cup peanuts or almonds
-
2 tbsp sesame seeds (plus more for garnish)
-
1/2 cinnamon stick or 1/2 tsp ground cinnamon
-
1/4 tsp cloves
-
1/2 tsp cumin
-
1 small onion, chopped
-
3 garlic cloves
-
1 medium tomato, roasted
-
1 plantain or ripe banana (sliced and lightly fried)
-
1 oz Mexican chocolate (or dark chocolate with a pinch of sugar)
-
2–3 cups chicken broth (from the cooked chicken)
-
2 tbsp lard, oil, or butter (for frying)
Instructions:
1. Cook the Chicken:
-
Place chicken in a large pot with onion, garlic, salt, and water. Simmer until fully cooked (about 30–40 mins). Save the broth!
2. Prepare the Chiles:
-
Remove stems and seeds from all dried chiles.
-
Toast lightly in a dry pan until aromatic (don’t burn them!), then soak in hot water for 15 minutes.
3. Toast & Fry Components:
-
Toast sesame seeds, nuts, tortilla/bread, cinnamon, and spices in a pan until golden.
-
Sauté onion and garlic until softened.
-
Fry the plantain slices separately until golden.
4. Blend the Mole:
-
Drain the chiles and add to a blender with all toasted/fried ingredients, roasted tomato, and about 1.5–2 cups chicken broth. Blend until super smooth (work in batches if needed).
5. Simmer the Mole Sauce:
-
In a large saucepan, heat lard or oil. Add the sauce and cook on low, stirring constantly, for about 15–20 minutes until thickened.
-
Stir in chopped chocolate, and simmer another 10–15 mins until rich and velvety. Adjust seasoning (salt, a bit of sugar if needed, or more broth).
6. Combine:
-
Add cooked chicken pieces into the sauce or ladle the mole over the chicken when serving.
To Serve:
-
Sprinkle with toasted sesame seeds.
-
Serve with warm corn tortillas, Mexican rice, and maybe some refried beans.
-
A little lime and pickled onion on the side? Chef’s kiss.
Would you like a simplified version for a weeknight, or tips for making it vegetarian?