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Chicken Mole

Chicken thighs baked in a deeply flavorful and complex sauce made with dried chiles, prunes, chocolate, aromatics, peanut butter, and warm spices.

This chicken mole is a labor of love but worth the time and effort! The chicken turned out tender and flavorful after baking in the intensely flavored homemade Mexican mole sauce . I served this rich and delicious chicken mole with tortillas , garlic rice , pickled red onions , radish slices, fresh cilantro, sour cream, and plenty of lime wedges. We all thought this meal was delicious and I had so much fun trying a recipe that is far out of my comfort zone.

Ingredients:

• 1 tbsp olive oil
• 1 1/2 lbs chicken thighs, boneless and skinless
• Chili powder, to taste
• Cumin, to taste
• Coriander, to taste
• Garlic powder, to taste
• Sea salt and freshly cracked pepper, to taste
• 2 cups homemade mole sauce
• 1/4 cup chicken broth
• Toasted sesame seeds
• Fresh cilantro leaves
• Garlic rice
• Pickled red onions
• Warm tortillas
• Radishes, sliced
• Lime wedges

How to Make Chicken Mole

Make the homemade mole sauce (the recipe makes 4 cups of mole sauce and you’ll need 2 cups for this recipe).

Prepare the pickled red onions , set in the refrigerator until needed.

Make the garlic rice , if desired.

• Preheat the oven to 375 degrees.
• Heat the olive oil in a large cast iron skillet or oven proof skillet over medium-high heat.
• Season each side of the chicken thighs with a bit of chili powder, cumin, coriander, garlic powder, sea salt, and freshly cracked pepper, to taste.
• Sear the chicken in the HOT skillet until golden brown on both sides. Remove the chicken thighs from the skillet and place them on a plate.

• Add the 2 cups of mole sauce and 1/4 cup of chicken broth to the the skillet and whisk to combine. Nestle the chicken and their juices into the sauce, making sure they are all well-coated.
• Cover with a lid and place into the oven to bake until the thighs are cooked all the way through, ( 165 degrees F), about 20-25 minutes.
• Sprinkle the top with toasted sesame seeds and fresh cilantro leaves.

• Serve with garlic rice, pickled red onions, warm tortillas, radish slices, sour cream, and lime wedges. Enjoy!

• Large Cast Iron Skillet with Lid or an Ovenproof Skillet or Dutch Oven with a Lid

Ingredients

• 1 ½ lbs chicken thighs boneless and skinless
• Chili powder to taste
• Cumin to taste
• Coriander to taste
• Garlic powder to taste
• Sea salt and freshly cracked pepper to taste
• ¼ cup chicken broth
• Radishes sliced

Instructions

• Make the homemade mole sauce (the recipe makes 4 cups of mole sauce and you'll need 2 cups for this recipe). *See the recipe link up above. Side Note: You can make the sauce the ahead of time, which is what I did.
• Prepare the pickled red onions, set in the refrigerator until needed. *See the recipe link up above.
• Make the garlic rice, if desired. *See the recipe link up above.

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That sauce is so rich and flavourful…would be fantastic with pork too.

This dinner looks very delicious.

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Special Diet Information

Coumadin® (Warfarin) This recipe is safe for Coumadin (warfarin) users.

Lactose This recipe is safe for those who are lactose intolerant.

Sodium This is a low sodium recipe.

GERD / Acid Reflux This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity This recipe is safe for those who are sensitive to gluten.

"Food eaten quickly isn't food." -Aleksandr Solzhenitsyn

The refrigerator light goes on...

When I eat at really great Mexican restaurants and have really great mole I would love to share those flavors. A truly great mole takes all day to make (in my opinion) and has great chicken and chocolate and spice. Rich and creamy - but it takes time.

This is a good compromise. Cooking the chicken thighs on high heat releases a lot of savory chicken flavor, and simmering that with the coffee (coffee works better for the quick recipe I think) and other spices releases all of the savory and spicy flavors. The baker's chocolate thickens the soup and rounds out the flavors.

Quick Chicken Mole

Servings: 2 | Serving size: 2 cups

Cooking time: 75 minutes

This recipe can easily be multiplied and makes great leftovers. Freezes well.

Place the olive oil in a medium saucepan over high heat.

Add the chicken and cook at high heat, stirring frequently, for about 4 minutes.

Add the onion and celery and cook for another 4 minutes. Stir frequently.

Add the pepper and cook for 2 minutes. Stir frequently.

Add the black beans, water, allspice, cinnamon, oregano, cumin, chili powder, salt, chipotle, tomato paste, and coffee.

Simmer for 50 minutes. Stir occasionally.

Add the chocolate and simmer for 10 minutes to melt the chocolate and incorporate it into the stew. Stir occasionally.

Nutrition Facts

Serving size: about 2 cups

Servings: 2

Amount Per Serving

Chicken Mole

Chicken mole brings out chocolate’s savory side

While traditional mole sauce from Mexico, made with many more ingredients and simmered for hours, is a delicious culinary feat, our version takes a few shortcuts. After sautéeing onions and garlic with chili powder, you’ll simply add a cup of prepared salsa and store-bought chicken broth to capture tons of flavor in a matter of minutes.

The recipe takes less than an hour from start to finish, and pairs perfectly with cooked yellow rice to complete the meal. You can also shred the chicken and tuck it into chicken mole tacos , or use leftovers in a cheesy quesadilla or burrito.

Ingredients

large onion, chopped

cloves garlic, finely chopped

chili powder

prepared salsa

chicken broth

Homemade Nutella

assorted dark-meat chicken pieces, skin removed

Kosher salt

Cooked yellow rice, for serving

Sesame seeds and sliced scallions, for sprinkling

• Step  2 Stir in salsa and chicken broth, then whisk in Homemade Nutella.
• Step  3 Season chicken with 1/2 teaspoon salt and add to the pot. Simmer until chicken is tender and cooked through, about 30 minutes. Serve with yellow rice, sprinkled with sesame seeds and scallions if desired.

NUTRITIONAL INFORMATION (per serving): About 355 calories, 17.5 g fat (4.5 g saturated), 25 g protein, 1,015 mg sodium, 26 g carbohydrates, 4 g fiber

Did you make this recipe? Comment below!

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Classic Mexican Chicken Mole (Gluten Free)

By Abbey Rodriguez • Published: Oct 9, 2018 • Modified: Feb 22, 2023 • 4 Comments • This post may contain affiliate links.

Holy mole, is this classic Mexican chicken mole good! And it's gluten free! This is a family recipe on my husband's side, and I am proud to continue the tradition.

Ingredients needed to make classic Mexican chicken mole

• Boneless chicken breasts
• Yellow onion
• Gluten free mole paste
• Coconut sugar

Tips for making a decadent and classic Mexican chicken mole

• It's all about the mole paste and cocoa. In the past, I made the mistake of not checking the ingredients in my mole paste, which is generally made with crackers. NOT gluten free. However, I found this all natural mole paste and it's good. It's also vegan, if you want to make a plant-based mole!
• Use a high quality cocoa like this one from Guittard. You can buy it on Amazon here . Or you can use cacao powder , which is full of magnesium and antioxidants to support thyroid and immunity.
• You also need a heavy bottomed pot or pan for best results!
• To get a super smooth mole, strain the broth in a sieve before adding other ingredients.

This is one of those recipes that requires patience, and truly cultivating an EXPERIENCE in the kitchen.

The story behind this mole recipe

This recipe belongs to my husband's grandma, on his Dad's side (they are Mexican). She used to make it for my father-in-law, and passed it down to his wife (my mother-in-law... are you following? Ha!).

Isn't that the amazing part of sharing food? I love the memories recipes hold, and how they are family heirlooms. But that they can be passed on to anyone! And now we get to share them with our family, and I hope my daughter-in-laws will do the same!

Needless to say, Coco (no pun intended... or is it?!) is one of our favorite movies at the Rodriguez casa because of the importance and family. And food is the best way to bring family together.

This mole holds a deep, rich, cocoa flavor—definitely a dinner entree for the chocolate lover! It's the perfect dish for a large dinner party, or a fun cooking night at home where you learn a new dish that will certainly become a favorite. Grab the recipe below and enjoy!

Like this recipe? Try these, too!

Easy Mexican Seasoning 

Easy Salsa Roja (Mexican Red Sauce)

Classic Mexican Chicken Mole

Ingredients.

• 8 cups water
• 6 boneless chicken breasts
• 1 yellow onion sliced
• 1 celery stalk
• 1 cup carrots
• 1 garlic clove roughly chopped
• 1 teaspoon salt
• 1 tube mole paste
• 1 tablespoon coconut sugar
• 1 teaspoon cocoa
• 1 teaspoon cinnamon

Instructions

• In a large stockpot, bring the water to a boil. Add in the chicken breasts, onion, celery, carrots, garlic and salt. Boil the chicken for 45 to 60 minutes until tender and falling apart. Remove the chicken, celery and carrots. Once the chicken cools, shred it into large pieces.
• Add the mole paste, sugar, cocoa powder and cinnamon to the broth. Simmer over medium heat, whisking constantly until the paste completely dissolves and the sauce thickens, or for about 6 to 8 minutes. Transfer the chicken back into the sauce and mix well.
• Chicken mole tastes best in warm flour or corn tortillas, served with a side of rice and beans. Feel free to garnish with cilantro and a wedge of lime. Enjoy!

Sharing is caring!

Reader Interactions

Rebecca says

October 27, 2018 at 11:35 pm

This recipe is not gluten free. The adobo paste you link to has *crackers* in it.

The Butter Half says

October 30, 2018 at 12:45 pm

Thanks for the heads up! I thought I had updated the correct gluten free paste I use. It's updated now. 🙂

Sally Napier says

June 14, 2017 at 10:06 am

So where is the recipe?

June 14, 2017 at 12:07 pm

Click on the eHow link. The full recipe is over there. 🙂

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Chicken Mole Recipe (Easy and Delicious)

Posted on Published: November 13, 2016  - Last updated: May 18, 2024

Chicken mole is one of our favorite meals. Many recipes for mole call for a lot ingredients sometimes over thirty ingredients.

Not a lot of people have time for that so I’m going to share the recipe that I’ve been making for years now.

It does have a lot of ingredients but nowhere near as many as a lot of the mole recipes that you will find on the web.

Serve it with some Mexican rice .

If you’re looking for an even simpler mole recipe try this one right here !

Chicken Mole Recipe Steps

For the Chicken:

Bring the chicken, garlic, onion, cilantro and salt and water to a boil. Then reduce heat to low and simmer for about 45 minutes or until the chicken is tender.

Remove chicken from the pot and let the broth cool. Then strain it.

For the Mole:

Preheat the oven to 500.

Place tomatoes, onion and garlic on a baking sheet and roast until they have black spots on them.

Next toast the chilies on each side over medium heat. This will take less than a minute.

Once toasted place them in a pot with a couple of cups of hot water. Also peel the roasted garlic and add it and the tomatoes and onion to the pot as well.

Next, fill a skillet over medium heat with 1/4 cup of oil. Once hot begin frying the plantain. Fry until nicely browned on both sides.

Then add to the pot with the other ingredients.

Next fry the tortillas until browned on both sides and add to the pot with the other ingredients.

Now fry the cinnamon, chili seeds and whole cloves and also add to the pot with the other ingredients.

In batches blend all the ingredients in the pot with the peanut butter and about 7 cups of the chicken broth. Blend for about 2 min each batch.

While blending add about 4 tablespoons of oil to a pot over medium heat. Once oil is hot strain the sauce into the pot. Use a spatula to push the mole through the strainer.

Add the chocolate to the mole and season with salt. Simmer for about 15-20 min over medium-low heat.

Serve over chicken with rice on the side. This recipe makes a lot of mole so if you don’t finish it you can always freeze it.

You can also use this recipe to make chicken mole enchiladas .

Any leftover chicken broth can be frozen. I really hope you enjoy this mole recipe as it is one of our favorites!

Chicken Mole Recipe

Ingredients, for the chicken.

• 5 lbs of chicken
• 1 bunch of cilantro
• 1 onion quartered
• 5 garlic cloves peeled
• 2 tsp of salt
• 1 gallon of water

For the mole

• 8 chili ancho peppers seeds removed
• 6 chili guajillo peppers seeds removed
• 6 chili pasilla peppers seeds removed
• 2 tbs of reserved chili seeds
• 4 roma tomatoes
• 1/2 white onion quartered
• 3 garlic cloves
• 1 ripe plantain sliced
• 3 tortillas
• 1 tbs of peanut butter
• 1 cinnamon stick broken up
• 6 whole cloves
• 1 abuelita chocolate tablet
• 7 cups of chicken broth
• 1/4 cup of oil

Instructions

• Bring chicken, garlic, onion, cilantro, salt and water to a boil in a stockpot.
• Reduce heat to low and simmer for about 45 min or until chicken is tender.
• Remove chicken from the pot. Let broth cool then strain it.
• Preheat oven to 500
• Roast the tomatoes, onion, and garlic until they have black spots but aren’t burnt. about 15-25 min.
• Toast chili peppers on each side over medium heat. Put them in a pot and cover with hot water.
• Fill skillet with 1/4 cup of oil when hot fry the plantain until nicely browned on both sides.
• Put the plantain slices in the pot with the chilis.
• Next fry the tortillas until browned on both sides and add to the same pot.
• Then fry the cinnamon, chili seeds and whole cloves and add to the pot.
• In batches blend all the ingredients in the pot with the peanut butter and 8 cups of the strained chicken broth.
• Strain the blended mole sauce into a pot with about 4 tablespoons of oil over medium heat.
• Add the chocolate to the mole and season with salt.
• Simmer for about 15- 20 min. Stirring occasionally.
• Serve over the chicken with rice on the side.

This post has been shared at Thank Goodness It’s Monday at Nourishing Joy .

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Wednesday 17th of August 2022

Hi Carissa, I am very excited to try this recipe. I made your Mexican ribs earlier this wek and it was so delicious. I have two questions:

Are the peppers in this recipe fresh or dried?

Is the 5 pounds of chicken with or without bones? Do you usually use bone in thighs and drumsticks or something else?

Hello Beth, I'm so happy you enjoyed the ribs! The peppers in the mole recipe are dried. And the 5 pounds of chicken is with bones. I typically use drumsticks.

Kathy The FUN Baker

Wednesday 6th of April 2022

Hi again Carissa, Oops! I forgot to check that I wanted to be notified when you respond to my comments/questions! By the way, I love your Wonderful recipes, your Sweet site & I will tell my friends about them, too! I hope you & your family are having a Great April! Happy Easter!!

Thursday 7th of April 2022

Thank you so much for your sweet comment Kathy. I'm so glad to hear you're enjoying the recipes. Happy Easter to you as well!

Tuesday 5th of April 2022

Hi Carissa, I absolutely Love mole & this recipe sounds AmaZing! I have never made my own mole sauce so I just have a couple of questions. (I often use a little purchased green mole in cooking dishes such as vegetarian chili.) Should I use corn or flour tortillas? Secondly, I am allergic to chocolate so I'm thinking I will replace the chocolate tablet with more peanut butter, but I'm wondering if you could please suggest an amount. Thank you SO Much for this yummy sounding recipe. I look forward to hearing your advice & then I will try this recipe. I can't wait!! Happy Cooking!!!

Hi Kathy, we always use corn tortillas. I would suggest starting with a tablespoon of peanut butter. Then from there you can taste and see if you want to add more. I hope you enjoy the recipe!

Mexican Red Rice - Thrift and Spice

Saturday 19th of November 2016

[…] with mole, enchiladas and any of your favorite Mexican […]

Easy Crockpot Chicken Mole

This Easy Crockpot Chicken Molè recipe is a simple and flavorful dish that combines the richness of a ready-made mole sauce with the savory notes of Mexican chocolate and a blend of spices.

The chicken is slow-cooked to perfection in the crockpot, while a side of chicken rice adds a comforting touch.

This recipe is perfect for a delicious home-cooked meal without spending hours in the kitchen.

Ingredients

Boneless, Skinless Chicken Breast (2 pounds): This is the recipe’s main ingredient. The chicken will be slow-cooked in the crockpot with the mole sauce and other ingredients.

Granulated Onion Powder (1 teaspoon): This enhances the flavor of the chicken and the mole sauce.

Granulated Garlic Powder (1 teaspoon): This is also used to enhance the flavor of the chicken and the mole sauce.

Smoked Paprika (1/4 teaspoon): This gives a smoky flavor to the dish.

Salt (1 teaspoon): This is used to season the chicken and the mole sauce.

Cracked Black Pepper (1/2 teaspoon): This is used to season the chicken and the mole sauce.

Diced Chipotle Peppers in Adobo Sauce (1 tablespoon): This gives a spicy flavor to the mole sauce.

Mexican Chocolate (1 or 2 pieces): This is used to sweeten the mole sauce. The quantity can be adjusted according to personal preference.

Peanut Butter (2 tablespoons): This is used to thicken and enrich the flavor of the mole sauce.

Ready-Made Mole Sauce (1 container): This forms the base of the mole sauce. It is doctored up with the other ingredients.

Crockpot Chicken Molè EASY

Making The Crockpot Chicken Mole

Preparing the Chicken and Mole Sauce: Start by adding the chicken to a 4.5-quart crock pot. Add the granulated onion powder, garlic powder, smoked paprika, salt, and cracked black pepper. Then, add the diced chipotle peppers.

Mix everything. Now, add the Mexican chocolate and peanut butter. Finally, add the entire container of ready-made mole sauce. No additional liquid is required as the chicken will produce its natural juices.

Set the crock pot to high and let it cook for four hours. You can set it to low and let it cook for six to eight hours.

Mixing the Ingredients: After about three and a half hours, open the crock pot and mix everything. The Mexican chocolate should have softened by now. Mix it into the sauce and let it continue cooking until the chicken is tender.

Preparing the Chicken Rice: While the chicken is cooking, start preparing the chicken rice. In a preheated pan, add the cooking oil. Then, add the long-grain rice and toast it over medium-low heat. Add the dehydrated minced onion, chicken bouillon powder, and granulated garlic powder.

Mix everything and warm through the dry spices and seasonings. Add a bit of dried parsley and mix again. Once the rice is toasty and the dried seasonings are warmed through, add the water. If you prefer, you can replace the chicken bouillon powder and water with chicken broth.

Then, bring everything to a gentle boil and simmer. Cover the pan with a lid and cook for about 15 to 18 minutes.

After that, turn off the heat and let it sit for 10 minutes without lifting the lid. After 10 minutes, lift the lid, fluff the rice, and serve.

Finishing the Chicken: After a little over four hours, the chicken should be done. Mix everything with tongs and then cut the chicken into chunks or pieces using kitchen shears. If you prefer shredded chicken, you can let it cook for an extra 30 minutes. Your Crockpot Chicken Molè is now ready to be enjoyed.

Tips and Variations:

• Using Different Proteins: You can replace the chicken with other proteins like turkey, pork, or even tofu for a vegetarian version.
• Adding Vegetables: Feel free to add some vegetables like bell peppers, zucchini, or carrots for extra nutrition.
• Spice Level Adjustment: If you want a spicier mole, you can add more chipotle peppers or a dash of cayenne pepper. If you prefer it less spicy, reduce or omit the chipotle peppers.
• Chocolate Variations: If you cannot find Mexican chocolate, you can substitute it with dark chocolate and a pinch of cinnamon.
• Using Homemade Mole Sauce: If you have more time, you can make your own mole sauce from scratch for a more authentic flavor.
• Cooking Time Adjustment: If you prefer your chicken to be more shredded, you can extend the cooking time in the crockpot.
• Serving Suggestions: This dish pairs well with tortillas, beans, or a fresh salad. You can also garnish it with sesame seeds or fresh cilantro for extra flavor and presentation.
• Storing and Reheating: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in a saucepan over medium heat, adding a little water or chicken broth if necessary to thin the sauce.
• Freezing: This dish freezes well. You can freeze it in portion-sized containers for up to 3 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions:

What is mole sauce, can i use a different type of meat for this recipe, can i make this recipe spicier, what can i use if i can’t find mexican chocolate, can i make my own mole sauce from scratch, how long can i store the leftovers, what can i serve with this dish, crockpot chicken mole watch how to make it.

Easy Crockpot Chicken Mole Recipe

This easy Crockpot Chicken Mole recipe combines ready-made mole sauce, Mexican chocolate, and spices to create a flavorful dish.

• 2 pounds boneless, skinless chicken breast
• 1 teaspoon granulated onion powder
• 1 teaspoon granulated garlic powder
• 1/4 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1 tablespoon diced chipotle peppers in adobo sauce
• 1 or 2 pieces Mexican chocolate
• 2 tablespoons peanut butter
• 1 container ready made mole sauce
• 1 and 1/2 tablespoons cooking oil
• 1 and 1/2 cups long grain rice
• 1 tablespoon dehydrated minced onion
• 1 and 1/2 tablespoons chicken bouillon powder
• 1/2 teaspoon granulated garlic powder
• A little bit dried parsley
• 3 cups water

Instructions

• Add chicken and spices to crockpot.
• Add Mexican chocolate, peanut butter, and mole sauce.
• Cook on high for 4 hours.
• Prepare chicken rice separately.
• Mix ingredients in crockpot after 3.5 hours.
• Cut chicken into chunks or shred.
• Serve with chicken rice.

Nutrition Information:

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Mole poblano

You could track down a pre-made mole paste, dilute it with chicken stock and pour it over cooked chicken or turkey. You could also spend hours producing an “authentic” mole from scratch. Or you could make a credible, simplified mole to serve with cooked chicken, turkey or pork.

Legend has it that angels had a hand in the creation of one of Mexico’s most celebrated dishes, writes Colman Andrews. It’s not fast, but mole poblano is food worthy of the gods.

On the wall behind the pastry counter at the 102-year-old Café de Tacuba in Mexico City is an oil painting depicting a gaggle of 17th-century Carmelite nuns, in white robes and black wimples, cooking in the kitchen of the convent of Santa Rosa in the city of Puebla de los Ángeles. The dish they are said to be inventing is one of the most famous and distinctive in Mexican cuisine: mole poblano.

Mole (pronounced in two syllables, mo-lay) is actually both a dish, usually made with turkey or chicken, and the sauce that defines the dish – a mixture of about 20 or 30 spices, chillies, nuts and seeds, and other ingredients, traditionally crushed together with a metate, a Mexican grinding-stone made from volcanic rock. There are many variations on mole (the state of Oaxaca, in southern Mexico, alone claims seven varieties), but the one often considered to be the original – mole poblano – includes an ingredient that seems at first so unlikely, and yet so bewitching, that it has become virtually synonymous with mole: chocolate.

Of course, we’re not talking about Aero bars here. The chocolate typically used for mole poblano was originally not even really chocolate, but simply roasted cacao beans; today, it is more likely to be a tablet or two of drinking chocolate, the kind that’s melted into a hot breakfast drink. And chocolate is only a minor part of the recipe. In addition to several varieties of dried chillies, the recipe can typically include crushed almonds, peanuts, pine nuts, sesame and pumpkin seeds, cinnamon and cloves, dried bread and tortillas, garlic, tomatoes and tomatillos, and chicken or turkey stock. The result is undeniably exotic, but also somehow comforting in the way it blends sensations of salt, sweetness, sourness, faint bitterness and faint heat.

It’s no wonder that an estimated 99 per cent of Mexicans claim to have eaten mole, and that it’s considered essential to almost any celebration. (The phrase “Ir a un mole” – to go to a mole – means to attend a wedding.)

The irony is that mole poblano isn’t purely Mexican at all. The creation myth for the preparation – first recounted in print only in 1926, but never mind – involves those Carmelite nuns in Puebla. One day, back in the latter 1600s, it seems, they received word that the local archbishop planned to visit their convent. They had no special food to offer this esteemed guest, so prayed for guidance until an angel inspired the good sisters – of whom some sources single out Sor Andrea de la Asunción – to mix together everything they had in their larder, making a sauce thick and flavourful enough to disguise the tired flesh of a guajolote, or wild turkey, someone had brought them.

The archbishop was extremely pleased with the results, and the fame of the convent, and of mole poblano, spread – poblano because that’s the adjectival form of “Puebla”. (It must be pointed out, however, that it is also the adjectival form of the noun pueblo, meaning a village; some food historians maintain that mole poblano is simply a mole made in a small town.)

The word mole, it is commonly accepted, derives from the indigenous Náhuatl (Aztec) word mlli, meaning sauce. On the other hand – as I pointed out in a paper that I presented in the Canary Islands in 1992 at a conference on the post-1492 food exchange between Spain and the Americas – the Spanish word for the verb “to crush” is moler, and those Carmelite nuns were mostly, if not entirely, Spanish. And, if the good sisters had a cookbook in their kitchen, it was very likely the most popular and influential Spanish culinary manual of the era, Libre del Coch, compiled by Ruperto de Nola, the Catalan chef to the king of Naples. In it, de Nola describes several variations on mixtures of ground nuts and spices, of the kind later known in Catalan cookery as the picada. One of the characteristic ingredients of the picada for hundreds of years has been… chocolate.

Admittedly, chocolate came to Spain from the New World, and the pre-Columbian population of Mexico almost certainly ground seeds and spices together (they had the tools, the metate and the mortar and pestle called the molcajete). But some of the common ingredients in even the oldest extant recipes for mole include foods that travelled in the opposite direction, from Europe or Africa – among them almonds, sesame seeds, cinnamon, cloves and bread. And the use of bread and nuts crushed into a paste to thicken and flavour food was a Mediterranean technique dating at least to the glory days of the Roman Empire.

It’s also worth noting that chocolate was not used as a food in pre-Hispanic Mexico, only as a beverage. Is it possible that the Catalans started pounding chocolate into their picadas before Mexicans (or the Spanish in Mexico) started adding it to their moles, having borrowed the Catalan idea? We don’t know, probably never will. I would propose, however, that mole poblano was almost certainly a portmanteau creation, a true Old World-New World hybrid – an early example of (pardon the expression) fusion cuisine.

There are now variations on mole all over Mexico. The state of Puebla still proudly claims to have produced the first examples, and hosts a mole festival, with proceeds going to the convent of Santa Rosa and two other local convents. Another municipality with a mole festival is the mountain town of San Pedro Actópan, just south of Mexico City. It has been the country’s mole capital since the mid-20th century, producing about 30,000 tons of pre-made mole pastes and powders annually, which accounts for more than half of all the mole products sold in Mexico. It’s said that at least 90 per cent of the local workforce is involved in the mole trade.

Querétaro, a city-state north-west of Mexico City, is also known for its moles, including a mole verde (green mole), also called pipián, heavy on pumpkin seeds and coloured with tomatillos, parsley, coriander and epazote (a medicinal-tasting herb called goosefoot in the American south-west).

Pipián may have been invented, though, in and around the city connoisseurs consider to be the real capital of mole today, Oaxaca (pronounced wah-hah-ka), south-east of Puebla. Here, mole is almost a cult object.

At Central de Abasto and other markets, sun-wizened women sit on straw mats selling plastic-wrapped blocks of dense mole paste, especially the variety called mole negro (black mole), whose recipe includes prunes, plantains, raisins and a peppery, anise-like herb called yerba santa.

Other Oaxacan moles include mole colorado (red mole), in which tomatoes play a key role; mole coloradito (“little red” mole), made spicier than most versions with chipotle chillies (brick-red smoked jalapeños); mole amarillo (yellow mole), thickened with masa harina (tortilla flour, made from dried field corn treated with slaked lime or wood ash); mole chichilo (from a Náhuatl word for red), flavoured with avocado leaves; and manchamanteles (“tablecloth stainer”), more a stew than a conventional mole, made with various kinds of meat and vegetables in a sauce that sometimes includes puréed pineapple.

Making a mole from scratch can be a tedious, time-consuming project. For that reason, it’s often shared, with a group of friends or family members gathered in the kitchen performing different aspects of the task. Also for that reason, many Mexican cooks buy pre-made mole powders or (better) pastes, even sometimes in jars from the supermarket, perhaps customising their moles with a few added ingredients.

The best of the pastes are first-rate, producing excellent results. It is a measure of how aromatic these pastes can be that in 2010 packages of mole paste set off bomb-detection alarms at Mexico City’s international airport. Since then, officials have asked mole-toting passengers to declare their goods before passing through security.

There’s nothing wrong with tacos, enchiladas and other familiar Mexican fare, but mole poblano – whatever its origins may be – is on another level, a vivid and delicious example of what real Mexican cooking can be: complex, subtle and immensely satisfying.

Ingredients

Note Dried chillies, Mexican chocolate and Mexican oregano are available from Fiji Market in Sydney, fireworksfoods.com.au , chilemojo.com.au , montereyfoods.com.au and delicatessens. Notes

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Easy Chicken Mole

• Level: Easy
• Total: 55 min (includes soaking time)
• Active: 20 min
• Yield: 4 servings

Ingredients

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5 pasilla chiles, stemmed and seeded

2 tablespoons olive oil

2 cups chopped onions

2 cloves garlic, minced

5 1/2 ounces Mexican chocolate, such as Ibarra, chopped 

1 3/4 cups chicken broth

3 tablespoons smooth peanut butter

1 tablespoon sugar

1 teaspoon crumbled dried oregano 

2 corn tostadas, torn into pieces

Salt and freshly ground black pepper

1 rotisserie chicken, cut into 6 pieces 

• To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes. Drain well and discard the soaking liquid.
• Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and saute until translucent, 5 minutes. Transfer to a blender with the chiles, chocolate, chicken broth, peanut butter, sugar, oregano and tostadas and blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes.
• Season with salt and pepper. Add the rotisserie chicken pieces and stir to combine.

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Just Mexican Food

How To Make Chicken Mole From a Jar At Home

Last Updated on October 14, 2022 by

Have you ever wondered how to make chicken mole from a jar? Well, it’s quite easy.

When it comes to classic Mexican dishes, few have reached the heights of reverence that Pollo con mole has. Perhaps it is because it is unusual and intriguing at the same time. More than anything, it just feels homey and heartwarming in the best possible sense. If you arrive home by way of a thunderstorm, this is one of those dishes that will just turn everything around and dance with your tongue the worries away!

Jump to Recipe

You can’t beat a Mexican mole from a market or a Mercado. However, this doesn’t mean that you shouldn’t try to make it with pre-made mole paste that you pick up at the store. By adding some extra ingredients, you can prepare something complex and layered, which is of key importance for most mole recipes. Some will have a layer of raisins, cheese, nuts, and other fun ingredients.

With this easy-to-follow recipe, you can use doña Maria , which most Mexican kitchens have lying around. Don’t let yourself be fooled by the fact that the mole is not freshly made. You’ll surprise yourself, and your loved ones, with its rich taste. Be prepared to make a wonderful dinner that the whole family is sure to love.

Table of Contents

Dona Maria Chicken Mole Recipe

Ingredients

• 4 pounds of chicken
• 4 cups of chicken broth
• A cup of sliced almonds
• 1/4 cup of sesame seeds
• A tablespoon of oil  
• 8 1/4 ounce jars of Dona Maria mole paste

• Shallow baking pan
• Large cutting knife
• 2-quart saucepan
• Cookie sheet
• Serving plate

Step-by-step instructions

Step 1: preheat the oven.

• Preheat the oven to 350 degrees Fahrenheit.

Step 2:  Prepare the chicken

• Wash the chicken and place it on top of the baking pan. Use the brush to coat the chicken with oil. Then add salt and pepper.

Step 3:  Cook  in the oven

• Leave the pan uncovered and put it into the oven. Let it cook for an hour, or at least until the juices in the chicken don’t have any pink in them.

For the mole (In the meanwhile)

Step 4:  cook the mole.

Heat the saucepan on medium and add oil. Once it’s hot add in the mole and stirs continuously for about 2 minutes, little by little adding in the broth until it is boiling.

Step 5: Simmer the mole

At this point reduce the heat so that it can simmer at a steady rate.

Step 6: Cook in the oven

• On top of the cookie sheet arrange the almonds evenly. Then put them in the oven at the same temperature, 350, for two and a half minutes so that they may get slightly toasted. Avoid getting them burned by stirring them around every twenty seconds or so.

Serving the dish

Step 7: place chicken on a plate.

• When the chicken is ready to take out move it onto the serving plate.

Step 8:  Spread out the almonds

• On top of it spread out the almonds and on top of these cover it all with mole mixture.

Step 9:  Sprinkle the sesame seeds

• Then sprinkle the sesame seeds on top so that it looks nice and appetizing.

Cooking Time and Servings

Preparation: 30 minutes

Cooking time: 1 hour and a half

Servings: 6

Read more about  How To Make Chilaquiles Rojos With Eggs Made Easy

Tips  and Tricks For Your  Chicken mole Recipe with Premade Mole Sauce

While you can eat this dish by itself, most people find that a side of rice(white works great), beans(brown is tasty), and tortillas .  

Many Mexicans that make this kind of chicken mole can’t help but add some spiciness to it. You can add it to the mole mixture as well. There are many chili peppers and sauces that work great, but it really comes down to taste in the end. You can research around and find ones that speak to your particular palate as well as tolerance level. You’re sure to be surprised by the sheer number of varieties that people are known to use regularly.

One thing that you’ll learn as you meet people who make excellent Mexican cooking is that practice makes it perfect. Also, you can discover a lot of new tricks along the way. Everyone has their recipe. This should be the spirit that you bring to a delectable recipe like that of homemade mole for chicken.  

You never know, you may like the way that this recipe turns out so much that you may find yourself experimenting with different things. Accordingly, you can adapt it to other kinds of ingredients such as steak, and fried vegetables. One of the most popular, and delicious ways, to save chicken with mole is by the way of tamales . Chicken with mole work great with both husk and huskless tamales. A good mole can also be drizzled over any number of tacos , enchiladas, tostadas, burritos, fried eggs, nachos and so much more. So remember, you may want to keep an open mind as you go about following this pretty straightforward recipe. You never know what new dish or snack it will ultimately inspire in your kitchen.  

In Oaxaca, where there is the most variety, it’s commonplace to find at least seven different mole categories. These include black, yellow, green, chichilo, colored, light-colored, and cooking tablecloth or mancha manteles.

This is an easy-to-follow recipe that is sure to step up your chicken game in a novel way that may just set off a newfound interest in trying out new Mexican cuisine. It makes sense to look at it as a jumping point as there are so many different mole recipes around.

Many people expect their mole dishes to have a complex taste, and as such, it is a real treat being able to find combinations that please the palate.

So, if you´re wondering how to use mole sauce in a jar, give this recipe a try!

Learn more about How To Make Albondigas Mexicanas At The Tip Of Your Fingers

Ingredients   

• 1 cup of sliced almonds
• 1 tablespoon of oil
• 8 1/4 ounce jar of Dona Maria mole paste

Instructions  

• Heat up the saucepan on medium and add oil. Once it’s hot add in the mole and stir continuously for about 2 minutes, little by little adding in the broth until it is boiling.
• At this point reduce the heat so that it is able to simmer at a steady rate.

Tips and Tricks For Your Chicken mole Recipe with Premade Mole Sauce

Casia is a passionate home cook who loves to share her love of Mexican food with the world. She has been cooking since she was a child, helping her grandmother in the kitchen and learning the traditional techniques used to create delicious Mexican dishes. Casia loves to experiment with new ingredients and flavors, always looking for ways to make her dishes even more flavorful. She is also passionate about teaching others about Mexican cuisine and its rich history. When she is not in the kitchen, Casia enjoys exploring new cultures, traveling, and spending time with her family.

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Chicken Mole

This easy chicken mole is a real crowd-pleaser. It has a slightly sweet, slightly smoky, slightly spicy sauce. It's delicious!

Ingredients

1 tablespoon vegetable oil

1 (3 pound) chicken, cut into pieces

½ teaspoon paprika

½ teaspoon ground cloves

½ teaspoon ground cinnamon

¼ teaspoon black pepper

⅛ teaspoon cayenne pepper

1 onion, chopped

2 cloves garlic, minced

1 (14.5 ounce) can diced tomatoes

1 cup chicken broth

2 teaspoons brown sugar

¼ cup semisweet chocolate chips

¼ cup raisins

2 tablespoons sesame seeds

Heat vegetable oil in a Dutch oven or large pot over medium-high heat. Add chicken pieces and cook until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium; stir in paprika, cloves, cinnamon, black pepper, cayenne pepper, and bay leaf until fragrant, about 30 seconds. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.

Stir in tomatoes, chicken broth, and brown sugar; bring to a simmer over medium-high heat. Once simmering, stir in chocolate chips until melted, then return chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in raisins and cook 3 minutes longer. Sprinkle with sesame seeds to serve.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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