Name: My Family's Chicken Mole Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 whole chicken, cut into pieces; 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1/4 cup mole paste; 2 cups chicken broth; 1 ounce Mexican chocolate, chopped; Salt and pepper to taste

Jump to Recipe

Oh, hey there! Come on in, grab a seat at the kitchen table. I’m so excited to share this recipe with you – it’s for *chicken mole recipe*, and it’s a real family treasure.

I remember the first time I made this *chicken mole recipe*. My husband, bless his heart, had raved about a mole poblano chicken dish he had at a restaurant. I thought, “How hard can it be?” Famous last words, right? I dove in headfirst, using a recipe I found online. Let me tell you, it was a disaster! The sauce was bitter, the chicken was dry…it was a total flop. The kids wouldn’t even try it! But I’m stubborn (in a good way, I hope!), and I was determined to get it right.

So, I started researching *authentic chicken mole recipe*, talking to friends, and experimenting. I learned so much about the different types of chiles, the importance of toasting the spices, and the magic of adding a little bit of chocolate. After many trials (and a few more errors!), I finally landed on a *chicken mole recipe* that my family absolutely loves. The aroma alone when this *chicken mole recipe* is simmering on the stove? It’s a complex, rich, slightly spicy, chocolatey, and totally intoxicating smell that just screams “comfort food.”

This *chicken mole recipe* has become a staple in our house. It’s perfect for a cozy Sunday dinner, but it’s also special enough to serve to guests. I’ve adapted it over the years to fit my busy life, finding little shortcuts that don’t compromise on flavor. It’s not the quickest meal to make, but trust me, once you try this *chicken mole recipe*, you’ll agree it’s worth every minute. It’s seriously the *best easy chicken mole* I’ve ever had, and I’m betting you’ll say the same! So, let’s get cooking!

Ingredients

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2-3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work great)
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 oz dried ancho chiles, stemmed and seeded
2 oz dried pasilla chiles, stemmed and seeded
1 oz dried guajillo chiles, stemmed and seeded
1/4 cup blanched almonds
1/4 cup raisins
2 tablespoons sesame seeds
1 corn tortilla, torn into pieces
1 slice of day-old bread, crust removed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1/4 teaspoon ground anise seed
1/4 cup unsweetened cocoa powder
1 oz Mexican chocolate (such as Ibarra), chopped
4 cups chicken broth
1 tablespoon apple cider vinegar
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste

For my *chicken mole recipe*, I always use a combination of ancho, pasilla, and guajillo chiles. I find that this blend gives the mole the perfect balance of sweetness, smokiness, and mild heat. You can usually find these dried chiles at your local Latin grocery store or even in the international aisle of some larger supermarkets.

When making *chicken mole recipe*, a trick I learned from my mom is to lightly toast the almonds and sesame seeds before adding them to the sauce. This really brings out their flavor and adds a nice depth to the mole.

For busy families, you can prep the chiles ahead of time by soaking them in hot water to soften them. This will save you some time when you’re ready to start making the sauce. It’s a simple step, but it makes a big difference in the overall cooking time.

To save on costs, buy your spices in bulk. They’re often much cheaper that way, and you can store them in airtight containers for future use.

Leftover *chicken mole recipe* ingredients, especially dried chiles, should be stored in airtight containers in a cool, dark place. They can last for several months this way. Ensuring your ingredients are properly stored helps maintain their quality and flavor, which is crucial for an authentic mole.

How to Make – Step-by-Step

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First, we’re going to prep the chicken. Pat the chicken pieces dry with paper towels and season them generously with salt and pepper. In a large Dutch oven or pot, heat the olive oil over medium-high heat. Brown the chicken on all sides, working in batches if necessary to avoid overcrowding the pot. Remove the chicken and set aside. Don’t worry if it’s not cooked through; we’ll finish it in the sauce. This browning step is important – it builds so much flavor in the *chicken mole recipe*! The Maillard reaction that occurs during browning enhances the savory notes of the chicken.
Next, it’s time to build the mole sauce. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Now, this is where the magic happens! Add the dried ancho chiles, dried pasilla chiles, and dried guajillo chiles to the pot. Stir them around for a minute or two to toast them slightly. This will release their flavors and add a wonderful depth to the sauce. Be careful not to burn them, or they will become bitter. Trust me, I learned the hard way with *chicken mole recipe* that burned chiles ruin the whole dish!
Add the almonds, raisins, sesame seeds, torn tortilla pieces, bread slice, cinnamon, cloves, cumin, and anise seed to the pot. Stir everything together and cook for another minute or two, allowing the spices to bloom. Blooming the spices in the heat helps to unlock their essential oils, intensifying their aromas and flavors.
Stir in the cocoa powder and chopped Mexican chocolate. Cook for another minute, stirring constantly, until the chocolate is melted and everything is well combined. The chocolate adds a subtle richness and depth that balances the spiciness of the chiles.
Pour in the chicken broth and apple cider vinegar. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 30 minutes, or until the chiles are very soft. In my kitchen, *chicken mole recipe* usually takes about 45 minutes to soften the chiles. The cooking time can vary depending on the freshness of your chiles.
Carefully transfer the sauce to a blender or food processor. Be careful – it’s hot! Blend until smooth. You may need to do this in batches, depending on the size of your blender. If the sauce is too thick, add a little more chicken broth to thin it out.
Pour the blended sauce back into the pot. Taste and adjust the seasoning with salt and pepper as needed. Don’t be afraid to experiment with the flavors! If you want a little more heat, add a pinch of cayenne pepper. If you want it a little sweeter, add a touch of honey or brown sugar. Balancing the flavors is key to a perfect mole.
Add the browned chicken pieces to the sauce. Make sure the chicken is submerged in the sauce. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 30-40 minutes, or until the chicken is cooked through and tender. While the *chicken mole recipe* is cooking, I usually prepare some rice and beans to serve with it. Cooking the chicken in the sauce allows it to absorb all the complex flavors of the mole.
Once the chicken is cooked through, remove it from the pot and set aside. If the sauce is too thin, you can simmer it uncovered for a few minutes to thicken it up.
Return the chicken to the sauce and heat through. Your *chicken mole recipe* should smell like a complex blend of chiles, spices, and chocolate – heavenly! The aroma is a telltale sign of a well-made mole.

Serving Suggestions

My family absolutely loves this *chicken mole recipe* when I serve it with a side of fluffy Mexican rice and warm tortillas. The kids love making little chicken tacos with the mole, and my husband always goes back for seconds (and thirds!). The combination of textures and flavors makes it a satisfying meal.

I usually serve the *chicken mole recipe* with a dollop of Mexican crema or sour cream and a sprinkle of toasted sesame seeds for garnish. A few thinly sliced radishes add a nice pop of color and a bit of crunch. Garnishing adds visual appeal and enhances the overall dining experience.

This *chicken mole recipe* is perfect for special occasions, like birthdays or family gatherings. It’s also a great dish to make for potlucks or dinner parties. My friends always ask for this *chicken mole recipe* recipe whenever I make it!

If you have extra *chicken mole recipe*, you can store it in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months. Just be sure to thaw it completely before reheating. Proper storage ensures that the mole retains its flavors and textures.

For a seasonal variation, try adding some roasted butternut squash or sweet potatoes to the *chicken mole recipe* in the fall. The sweetness of the squash pairs beautifully with the richness of the mole. Seasonal variations keep the recipe exciting and allow you to experiment with different flavors.

For presentation, I like to arrange the chicken pieces on a platter and spoon the mole sauce over them. Then, I garnish with crema, sesame seeds, and radishes. It makes for a beautiful and impressive dish. This *authentic chicken mole recipe* is something that will definitely wow your guests! The presentation can elevate the dish from a simple meal to a culinary masterpiece.

FAQs

Q: Can I make this chicken mole recipe ahead of time?

A: Absolutely! In fact, I often find that the flavors of the *chicken mole recipe* deepen and improve when it’s made a day or two in advance. Just store it in the refrigerator and reheat it gently before serving. You know what I do when my *chicken mole recipe* is ready? I let it rest, then reheat. It’s so flavorful after sitting!

Q: Can I use chicken breasts instead of chicken thighs and drumsticks for this chicken mole recipe?

A: You can, but I don’t recommend it. Chicken breasts tend to dry out more easily than thighs and drumsticks, especially when cooked in a sauce for a long time. If you do use chicken breasts, be sure to cook them for a shorter amount of time to prevent them from becoming dry. My experience tells me it’s much better with dark meat!

Q: Can I make this chicken mole recipe spicier?

A: Of course! If you like your mole with a little more kick, you can add a pinch of cayenne pepper or a few dried chile de arbol to the sauce. Just be careful not to add too much, or it will overpower the other flavors.

Q: I can’t find all of the dried chiles. Can I substitute them?

A: While the combination of ancho, pasilla, and guajillo chiles is what gives this *chicken mole recipe* its unique flavor, you can substitute other dried chiles if necessary. Just be sure to use a variety of chiles to get a good balance of sweetness, smokiness, and heat. New Mexico chiles or California chiles can be good substitutes.

Q: What if my mole sauce is too bitter?

A: Bitterness in mole sauce can be caused by a few things, such as burning the chiles or using too much chocolate. If your sauce is too bitter, try adding a little bit of honey or brown sugar to balance the flavors. You can also add a splash of apple cider vinegar or lime juice to brighten it up.

Q: Can I make this chicken mole recipe in a slow cooker?

A: Yes, you can! To make *chicken mole recipe* in a slow cooker, follow the recipe instructions up to the point where you blend the sauce. Then, pour the sauce into your slow cooker, add the browned chicken pieces, and cook on low for 6-8 hours, or on high for 3-4 hours.

Q: What side dishes go well with chicken mole recipe?

A: Besides Mexican rice and warm tortillas, some other side dishes that go well with *chicken mole recipe* include black beans, pinto beans, refried beans, Mexican coleslaw, and grilled corn on the cob.

My Final Thoughts

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This *chicken mole recipe* isn’t just a recipe to me; it’s a story of perseverance, experimentation, and a whole lot of love. It’s the *easy chicken mole recipe* I turn to time and again. It’s a taste of home, a reminder of family dinners, and a testament to the fact that even the most intimidating dishes can be mastered with a little patience and a willingness to learn. Making *homemade mole recipe* is such a rewarding experience.

Here are a few of my chicken mole recipe Pro Tips:

Toast your spices! Toasting the spices before adding them to the sauce really brings out their flavor and adds depth to the mole.
Don’t be afraid to experiment! Mole is a complex sauce, and there are countless variations. Feel free to adjust the ingredients and seasonings to suit your own taste.
Make it ahead of time! The flavors of mole deepen and improve when it’s made a day or two in advance.

Over the years, I’ve tried a few different variations of this *chicken mole recipe*. One time, I added a handful of dried cranberries to the sauce for a touch of sweetness. Another time, I used a different type of Mexican chocolate, which gave the mole a slightly different flavor profile. My daughter loves it when I add a little bit of peanut butter to the sauce for a nutty twist, while my son prefers it with a little extra spice.

Here are some other variations I have tried:

Vegan Mole: Use vegetable broth instead of chicken broth, and substitute the chicken with roasted vegetables like cauliflower, zucchini, and eggplant.
Fruity Mole: Add dried fruits like apricots or cherries to the recipe for a sweeter, more complex flavor.
Nutty Mole: Incorporate different nuts like pecans or walnuts for a richer, more textured sauce.

I hope you’ll give this *chicken mole recipe* a try. Don’t be intimidated by the long list of ingredients or the multiple steps. Just take it one step at a time, and remember that even if it doesn’t turn out perfectly the first time, it will still be delicious! And who knows, maybe this *chicken mole recipe* will become a family favorite in your house too. Now, go get cooking and let me know how it turns out!

Enjoy your chicken in mole sauce!

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Another great recipe: Mole Poblano Recipe