Chicken Mole

Chicken Mole is a traditional Mexican dish known for its rich, complex sauce made with chiles, chocolate, and a blend of aromatic spices. This version simplifies the process while keeping the deep, layered flavors that make mole so special. Tender chicken is simmered in the flavorful mole sauce, resulting in a comforting and indulgent meal perfect for special occasions or a hearty weeknight dinner. With IDDSI modifications, this recipe can be made accessible for all.

Chicken Mole

Mole is a dish that has been celebrated in Mexican cuisine for generations, often reserved for holidays and special gatherings. The combination of savory and sweet, along with a touch of chocolate, creates a sauce that is both intriguing and comforting. This recipe captures the essence of traditional mole while streamlining the process to make it more approachable. It’s a dish that brings warmth, history, and a bit of adventure to the table, with an aromatic sauce that pairs beautifully with tender chicken.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 475

Ingredients Equipment Method Notes

Ingredients

  

Mole Sauce

• 2 tablespoons vegetable oil
• 1 onion chopped
• 3 cloves garlic minced
• 2 tablespoons chili powder or a blend of dried guajillo and ancho chile powders
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon dried oregano
• 2 tablespoons peanut butter
• 1/4 cup raisins
• 2 cups chicken broth
• 1/4 cup unsweetened cocoa powder or Mexican chocolate finely chopped
• 1 tablespoon brown sugar or piloncillo
• Salt and pepper to taste

Chicken

• 4 chicken thighs or 2 chicken breasts skinless and boneless
• Salt and pepper to taste
• 2 tablespoons vegetable oil

Optional Garnishes

• Sesame seeds
• Chopped cilantro
• Lime wedges

Equipment

• Large skillet or saucepan
• Blender or immersion blender
• Knife and cutting board
• Measuring spoons/cups
• Skillet (for chicken)
• Spatula or wooden spoon
• Serving plate or shallow bowl

Method

 

1. In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic, chili powder, cumin, cinnamon, cloves, and oregano. Cook for 1-2 minutes until fragrant.
2. Stir in the peanut butter and raisins, allowing them to warm through for 1-2 minutes. Pour in the chicken broth, cocoa powder (or chopped Mexican chocolate), and brown sugar. Simmer for 10-15 minutes, stirring occasionally. Transfer the sauce to a blender and blend until smooth. Season with salt and pepper to taste.
3. Season the chicken with salt and pepper.
4. Wipe out your skillet/in a separate skillet, heat the oil over medium-high heat. Add the chicken and cook for 4-5 minutes per side, or until golden brown and cooked through to 165℉. Reduce heat to medium, add the sauce, coating well. Simmer for an additional 10 minutes to allow the flavors to meld.
5. Serve the chicken with a generous spoonful of mole sauce over the top. Garnish with sesame seeds, chopped cilantro, and a squeeze of lime if desired.
6. Pair with warm tortillas, rice, or refried beans for a complete meal.

Notes

IDDSI Texture Modifications:

• Puree 4 (PU4): Blend the chicken with broth until completely smooth. Plate and top with the mole sauce thickened to the appropriate texture.
• Minced & Moist 5 (MM5): Mince the braised chicken finely and mix with plenty of mole sauce to keep it cohesive.
• Soft & Bite-sized 6 (SB6): Dice the braised chicken into 15mm pieces and coat with the mole sauce.
• Easy to Chew 7 (EC7): Opt for tahini or skip for toppings, everything else will work for this level.

Macro Adjustments:

• Protein: Stir in blended beans or lentils, or use bone broth for added nutrition.
• Fats: Skip the searing and use a liquid poach or braise. Add more peanut butter if looking to enrich fats.
• Carbs: Skip or reduce raisins and brown sugar, serve with non-starchy sides (steamed greens, cauliflower rice).

Dietary Swaps:

• Gluten-free: This dish is already gluten free as written, enjoy!
• Dairy-free/Vegan: Use this mole sauce with your favorite protein source to build on a southwestern flavor profile while getting a break from salsa and taco seasoning.

Low-Spoons Shortcuts:

• Mole sauce freezes well and can be made in large batches.
• Use rotisserie chicken, leftover roasted meat, or poach breasts in broth and shred.