This Chicken Mole Recipe comes together in about 90 minutes and is made all in one pot for a quick and easy dinner that your family will absolutely love! Let’s dive into an authentic mole that’s rich, complex, and truly a comfort food classic!

Ingredient Breakdown

2 whole chickens (about 3 lbs each, cut into pieces, neck and giblets removed)
2 sticks celery (sliced)
½ bell pepper (sliced)
1 small yellow onion (quartered)
3-4 sprigs cilantro
4 cloves garlic (2 minced, 2 sliced)
Salt and pepper (to taste)
8 guajillo chiles (deseeded, stems removed, and rinsed)
8 pasilla chiles (deseeded, stems removed, and rinsed)
8 ancho chiles (deseeded, stems removed, and rinsed)
½ yellow onion (quartered)
1 roma tomato
1 tomatillo (quartered)
¼ cup raisins
4 tablespoons sesame seeds
4 tablespoons sliced almonds
2-3 tablespoons vegetable oil (for toasting)
½ teaspoon peppercorns
2 whole cloves
1 bolillo (small pan frances)
1 corn tortilla
8 Ritz crackers (or similar)
1 tablet Mexican chocolate (3.2 ounces)
Salt (to taste)
Sugar (to taste)

Notes on Ingredients

Using the combination of guajillo, pasilla, and ancho chiles is essential for creating the deep, rich flavor characteristic of authentic mole sauce. The nuts and raisins help thicken the sauce, while adding a touch of sweetness. If you prefer a milder mole, feel free to cut back on the chiles or add a bit of extra tomato.

How I Make This Chicken Mole

Prepare the Broth: In a large stock pot, arrange your chicken pieces and cover with about 10 cups of water. Toss in the sliced celery, quartered onion, and a couple pinches of salt and pepper. Bring to a boil over medium heat, skimming off any foam that rises. Reduce heat; let it simmer for about 40 minutes, or until the chicken is cooked through. The aroma will start to fill your kitchen, and trust me, it smells absolutely divine!
Get the Chiles Ready: Once the chicken’s done, carefully remove it and set it aside to cool a bit. In a separate pan, toast the guajillo, pasilla, and ancho chiles over medium heat. You’ll know they’re ready when they become fragrant, about 2-3 minutes. This step is crucial as it intensifies the flavor!
Blend it Up: After toasting, toss the chiles into a blender along with the quartered onion, roma tomato, tomatillo, raisins, sesame seeds, sliced almonds, 2 cloves of garlic, peppercorns, cloves, and about 1 cup of the chicken broth. Blend until smooth. This is where it all comes together, remember to scrape down the sides occasionally for a uniform texture!
Back to the Pot: Now, heat a few tablespoons of vegetable oil in that same stock pot over medium heat. Pour the blended mixture into the pot. Stir frequently until it thickens up a bit, maybe about 5 minutes. You want it to be rich and flavorful, but not too thick yet!
Finish That Sauce: Add the reserved chicken broth back into the pot and bring it to a simmer. While it’s heating up, shred or chop the cooled chicken pieces and add them back into the pot. Stir in the Mexican chocolate, a little salt, and sugar to balance the flavors. Let it simmer on low for about 15 minutes, stirring occasionally. The flavors will meld magnificently, and you’ll be tempted to just dive in and eat it now!
Serve It Up: Ladle the Chicken Mole over some fluffy rice or warm tortillas, and garnish with fresh cilantro. This dish is sure to be a hit at your dinner table!

If you loved this Chicken Mole, be sure to check out my Air Fryer Chicken Fajitas, my Jamaican Brown Stew Chicken, or my Honey Lime Chicken and Avocado Rice Stack! You can find all these delicious recipes on my blog, your taste buds will thank you!

Why This Recipe Works

Customizable

The secret to a delicious Chicken Mole is its versatility. You can throw in whatever ingredients you have on hand! Got some veggies that need using up? Perfect! Or maybe you want to switch out the chicken for beef? Go for it!

Comfort Food

This dish is so much more than just a meal, it’s like a warm hug from your grandma. Loaded with tons of flavor, it wraps you in a comforting embrace with each bite.

Quick & Easy

Surprisingly, this recipe doesn’t take ages! With about 90 minutes from start to finish, most of that time is hands-off. So you can take care of other things while the magic happens on the stove.

Crowd-Pleaser

I can honestly say this is a dish the whole family will love. It’s rich, delicious, and comforting, what’s not to love? It’s perfect for a weeknight dinner, but fancy enough for guests or special occasions too.

Make-Ahead Friendly

You might want to whip up a double batch because it tastes even better the next day! Just refrigerate any leftovers, and you’ll have an easy lunch or dinner all ready to go.

Serving and Storage Tips

Serving Suggestions

I love serving this Chicken Mole over fluffy rice or warm tortillas, so everyone can scoop up that amazing sauce! A side of homemade guacamole and tortilla chips always pairs nicely too. Feel free to add a dollop of sour cream for an extra creamy contrast.

How to Store

Any leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Just let it cool first, then pop it in the fridge!

Reheating Instructions

To reheat, just put the mole in a saucepan over medium heat and stir occasionally until warmed through. Adding a splash of chicken broth can help loosen it up if it gets too thick.

Freezer Friendly

Yes, this Chicken Mole is freezer-friendly! Transfer it to a freezer-safe container and it will keep well for up to 3 months. Just remember to defrost it in the refrigerator before reheating.

So, there you have it, my friends! The Most Authentic Chicken Mole Recipe that combines ease with unparalleled flavor. With just a little prep and some time, you can serve your family a dish that feels special and hearty. Give this a try, and let me know how it goes! I’d love to hear your thoughts, tweaks, or even just how your family enjoyed it!

Happy cooking! And for more recipes, follow us on Pinterest.

The Most Authentic Chicken Mole Recipe

Author: amelia
Total Time: 90 minutes
Yield: 6 servings 1x
Diet: None

Print Recipe

Description

An incredibly delicious Chicken Mole recipe that comes together in about 90 minutes, perfect for a comforting family dinner.

Ingredients

Scale

2 whole chickens (about 3 lbs each, cut into pieces, neck and giblets removed)
2 sticks celery (sliced)
½ bell pepper (sliced)
1 small yellow onion (quartered)
3–4 sprigs cilantro
4 cloves garlic (2 minced, 2 sliced)
Salt and pepper (to taste)
8 guajillo chiles (deseeded, stems removed, and rinsed)
8 pasilla chiles (deseeded, stems removed, and rinsed)
8 ancho chiles (deseeded, stems removed, and rinsed)
½ yellow onion (quartered)
1 roma tomato
1 tomatillo (quartered)
¼ cup raisins
4 tablespoons sesame seeds
4 tablespoons sliced almonds
2–3 tablespoons vegetable oil (for toasting)
½ teaspoon peppercorns
2 whole cloves
1 bolillo (small pan frances)
1 corn tortilla
8 Ritz crackers (or similar)
1 tablet Mexican chocolate (3.2 ounces)
Salt (to taste)
Sugar (to taste)

Cook Mode Prevent your screen from going dark

Instructions

In a large stock pot, arrange chicken pieces and cover with about 10 cups of water. Add sliced celery, quartered onion, and a couple pinches of salt and pepper. Bring to a boil, then simmer for about 40 minutes until chicken is cooked through.
Carefully remove chicken and set aside. Toast guajillo, pasilla, and ancho chiles over medium heat for 2-3 minutes until fragrant.
Blend toasted chiles, quartered onion, roma tomato, tomatillo, raisins, sesame seeds, sliced almonds, minced garlic, peppercorns, cloves, and about 1 cup of chicken broth until smooth.
In the same pot, heat a few tablespoons of vegetable oil over medium heat. Add blended mixture and stir until it thickens slightly (about 5 minutes).
Add reserved chicken broth back into the pot, bring to a simmer. Shred or chop cooled chicken pieces and add to pot, then stir in Mexican chocolate, salt, and sugar. Simmer on low for 15 minutes, stirring occasionally.
Serve Chicken Mole over rice or warm tortillas and garnish with fresh cilantro.

Notes

The combination of guajillo, pasilla, and ancho chiles is essential for an authentic mole sauce. Customize by adding extra vegetables or reducing chiles for a milder flavor.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 8g
Sodium: 500mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 30g
Cholesterol: 75mg