Mole recipes often take quite a bit of time, but I wanted something I could cook up on weeknights without sacrificing any flavor. Voila! This quick and easy recipe just combines a homemade mole with shredded chicken, which is something I almost always have in my fridge already. Rich and creamy chocolate adds a delicious sweetness to combat the spiciness of the peppers, making the perfect sauce!
What’s in this Mole Chicken Recipe?
Onion + Garlic: Add a sweet and earthy flavor to the sauce. Chipotle Peppers with Adobo Sauce: Look for a can of peppers that comes in the sauce, as we are using both parts in this recipe. This will make the sauce rich and spicy. Tomatoes with Green Chiles: Adds a pop of tomato flavor and more spice. Peanut Butter: Adds a rich, nutty flavor and thickens the sauce. Use smooth peanut butter. Chicken Broth: Helps thin the sauce to the proper consistency. Spices: Chili powder, cinnamon, salt, pepper, and garlic add depth of flavor to this dish. Chocolate: Helps to counteract the spiciness of the peppers. Use unsweetened chocolate. Chicken: I used a rotisserie chicken to make this super easy, but you can make your own shredded chicken.
Variations to Try
This is a great traditional mole recipe. However, there are many different types of mole sauces that all pair well with chicken.
You can make mole verde (green mole) by using jalapeños in place of the chipotle chiles, tomatillos in place of the tomatoes with green chiles, using ground pumpkin seeds instead of peanut butter, and adding some cilantro. You can make mole Coloradito by adding a bit of brown sugar and some raisins to the sauce. You can make mole amarillo (yellow mole) by using yellow chiles, tomatillos, and cumin. This version does not have any chocolate.
How to Store and Reheat
Store leftover chicken mole in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low on the stove or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze chicken in mole sauce in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
I highly recommend using a high-powered blender–it’s the best way to get a super smooth consistency when making this chicken mole sauce.
How to Make Chicken Mole Step by Step
Sauté the Aromatics: Place a pot over medium heat and add 2 tablespoons of olive oil. Then add 1 chopped onion and 3 minced cloves of garlic, stirring often, for 5 minutes until softened and fragrant. Add Sauce Ingredients: Add 1 chipotle pepper and 2 teaspoons of adobo sauce (don’t use the whole can), and 1 can of diced tomatoes with green chiles. Stir to combine, then reduce to a simmer and allow to cook for 10-15 minutes, stirring occasionally. Blend the Mixture: Carefully pour the mixture into a high powered blender. Then add 4 tablespoons of smooth peanut butter, 2 cups of low-sodium chicken broth, 2 teaspoons of chili powder, ½ teaspoon of ground cinnamon, 1 teaspoon of coarse sea salt, and 1 teaspoon of freshly ground black pepper. Blend until everything is well combined into a smooth consistency. Cook the Sauce: Return the mixture to the pot over medium heat. Cook to reduce for 15 minutes, stirring occasionally. Add the Chocolate: Add 2 ounces of unsweetened chocolate (chopped) and stir until fully melted and incorporated into the sauce. Add the Chicken: Lastly, stir in 2 pounds of shredded cooked chicken, fully coating in the mole sauce. Serve as desired!
title: “Chicken Mole Recipe” ShowToc: true date: “2024-11-03” author: “Louis Huth”
What’s in this Chicken Mole Recipe?
A whole chicken is cooked in a rich, complex sauce made with peppers, spices, nuts, seeds, and chocolate.
Chicken: Provides the protein and flavor for the dish. I made a whole chicken for this recipe so we’d have every piece (thighs, drumsticks, and breast). Onion: Adds flavor and aroma to the mole sauce and chicken. Garlic: Adds a pungent and savory flavor. Salt: Enhances and balances the flavor of the other ingredients in the dish. Peppers: A mixture of Guajillo, Pasilla, and Ancho Chile peppers provide the signature flavor and spiciness of mole sauce. Vegetable Oil: Used to sauté the onions, garlic, and peppers, and also to fry the sauce ingredients before blending them. Chicken Broth: Provides liquid for the mole sauce and enhances the chicken flavor in the dish. Cinnamon: Adds a warm, sweet, and slightly spicy flavor. Cloves: Add a warm and sweet flavor. Tomatoes: Provide acidity and sweetness to the mole sauce. Raisins: Add sweetness and a hint of fruitiness. Sesame Seeds: Add nuttiness and texture. Almonds: Add richness, creaminess, and nuttiness. Pepitas: Pumpkin seeds add nuttiness, crunch, and a slight bitterness. Dark Chocolate: Adds richness, depth, and complexity to the mole sauce.
Pro Tip: Use Mexican chocolate if you can find it–it’s the more traditional option for a mole poblano sauce.
Variations on Mole Poblano
I went with a mole poblano for this chicken mole recipe, but there are many variations on this dish that are traditional to different regions of Mexico. Here are some common variations to try:
Mole Negro: A darker and spicier sauce made with Ancho chiles, Mulato chiles, and blackened spices. Mole Coloradito: A red sauce made with Ancho chiles and tomato paste, with a slightly sweet and spicy flavor. Mole Amarillo: A yellow sauce made with Guajillo chiles and tomatillos, with a tangy and slightly spicy flavor. Mole Verde: A green sauce made with fresh herbs, pumpkin seeds, and tomatillos, with a fresh and bright flavor. Mole Manchamantel: A fruitier sauce made with pineapple and plantains, with a slightly sweet and spicy flavor.
How to Store and Reheat
Store leftover chicken mole in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan set over medium-low heat, stirring occasionally; in the microwave on high for 1-2 minutes, stirring occasionally; or covered with aluminum foil in a 350°F oven for 20-30 minutes, or until warmed through.
How to Freeze
Freeze chicken with mole poblano in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Chicken mole is a versatile and flavorful dish that can be served with a variety of sides to complement its rich flavors. I like to serve mine with cilantro rice or fresh tortillas. It’s also delicious with a side of refried beans, street corn, roasted vegetables, or guacamole. A refreshing blood orange Paloma or Aperol margarita would pair so well with this rich, complex dish!
More Mexican Chicken Recipes We Love
Crockpot Mexican Shredded Chicken Mexican Street Corn Chicken Grilled Tequila Lime Chicken Skillet Chicken con Queso Enchilada Stuffed Chicken Baked Salsa Chicken Chicken Fajitas
