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

Cook Time 35

Total Time 50

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

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.
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.
Season the chicken with salt and pepper.
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.
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.
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.