The thought of cooking chicken mole settled in one Saturday morning when the town was already busy before noon. The farmers market was crowded, someone was playing music near the bakery, and conversations floated around about upcoming birthdays and family dinners.

⁠

A woman near the chile stand was explaining how she saves dried chiles all year for special meals, and that stayed with me longer than expected. By the time I got home, the kitchen felt ready for something that asked for patience.

That afternoon unfolded slowly. One kid was working on a school project at the table, another was helping rinse dried chiles in the sink, and my husband kept asking what made mole different from other sauces.

I wanted a meal that felt layered and thoughtful, something that took time but didn’t require rushing from step to step. The stovetop stayed busy, but never frantic, and the smell changed as each ingredient joined the pot.

As the sauce thickened and darkened, the kitchen grew quieter in a good way. Everyone seemed to sense that dinner would take a little longer, and no one pushed the clock. When the chicken finally slipped back into the sauce, coated and glossy, it felt like the whole day had gently lined up around that pot. Dinner that night stayed with us well after the plates were cleared.

Short Description

Authentic Chicken Mole is a slow simmered Mexican dish made with tender chicken and a rich sauce of dried chiles, spices, nuts, and chocolate, finished smooth and deeply savory.

Key Ingredients

For the Chicken

3 lbs bone in chicken pieces thighs drumsticks or breasts
Salt and black pepper to taste
Water or chicken broth for cooking

For the Mole Sauce

4 dried ancho chiles
3 dried guajillo chiles
1 dried pasilla chile
2 tablespoons vegetable oil or lard
½ onion chopped
4 cloves garlic
¼ cup sesame seeds
¼ cup peanuts or almonds
1 corn tortilla torn into pieces
1 small slice stale bread
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon cumin
½ teaspoon Mexican oregano
1 oz Mexican chocolate or dark chocolate
2 cups chicken broth reserved from cooking

Tools Needed

Large pot or Dutch oven
Medium skillet
Blender
Tongs
Wooden spoon

Cooking Instructions

Step 1: Cook the chicken
Season the chicken with salt and black pepper. Place in a large pot and cover with water or chicken broth.

Bring to a gentle boil, then reduce heat to medium low around 300°F. Simmer for 25 to 30 minutes until the chicken is fully cooked and tender. Remove chicken and set aside. Reserve at least 2 cups of the cooking broth.

Step 2: Prepare the dried chiles
Remove stems and seeds from the dried chiles. Toast them lightly in a dry skillet over medium heat for about 30 seconds per side until fragrant. Do not burn. Transfer to a bowl and cover with hot water. Soak for 15 minutes until softened.

Step 3: Sauté onion and garlic
Heat oil in a skillet over medium heat. Add chopped onion and garlic and cook for 5 to 6 minutes until golden and soft. Remove from heat and set aside.

Step 4: Toast remaining components
In the same skillet, add sesame seeds, peanuts or almonds, tortilla pieces, and bread. Toast over medium heat, stirring often, until lightly browned and aromatic. This takes about 4 to 5 minutes.

Step 5: Blend the mole base
Drain the soaked chiles. Add them to a blender along with the onion mixture, toasted nuts, tortilla, bread, cinnamon, cloves, cumin, oregano, and 2 cups reserved chicken broth. Blend until completely smooth. The texture should be thick and velvety. If needed, blend in small batches.

Step 6: Simmer the sauce
Pour the blended sauce into a large pot over low heat around 275°F. Simmer for 30 to 40 minutes, stirring often to prevent sticking. The sauce will darken and thicken, turning glossy.

Step 7: Add the chocolate
Stir in the Mexican chocolate and continue simmering until fully melted and incorporated. Taste and season with salt as needed.

Step 8: Finish with chicken
Return the cooked chicken to the pot. Spoon sauce over the pieces, cover partially, and simmer gently for 20 to 30 minutes so the flavors meld and the chicken absorbs the sauce.

Step 9: Serve
Serve hot with plenty of sauce over the chicken.

Why You’ll Love This Recipe

Deep layered flavor without complicated techniques

Made mostly with pantry staples and dried ingredients

Feels special while still manageable at home

Can be prepared in stages over the day

Pairs well with simple sides

Mistakes to Avoid & Solutions

Burning the chiles
Overtoasting makes the sauce bitter.
Solution: Toast briefly until fragrant and remove immediately.

Skipping the simmer time
The sauce tastes sharp and unfinished.
Solution: Allow full simmering so flavors blend and mellow.

Sauce sticking to the pot
Thick mole scorches easily.
Solution: Stir frequently and keep heat low.

Grainy texture
Inadequate blending leaves bits behind.
Solution: Blend thoroughly until fully smooth, working in batches if needed.

Serving and Pairing Suggestions

Serve with warm rice or plain tortillas

Add a side of simple beans or sautéed greens

Garnish lightly with sesame seeds if desired

Best served plated with sauce generously spooned over

Storage and Reheating Tips

Store in an airtight container for up to 4 days in the refrigerator

Reheat gently on the stovetop over low heat

Add a splash of broth if the sauce thickens too much

Avoid microwaving on high to prevent uneven heating

FAQs

1. Is mole supposed to taste sweet?
Mole balances savory, bitter, and subtle sweetness. Chocolate adds depth, not dessert sweetness.

2. Can I make the sauce ahead of time?
Yes. The sauce can be made up to 2 days ahead and reheated before adding chicken.

3. Are peanuts required?
No. Almonds work well and provide a slightly different flavor.

4. Can boneless chicken be used?
Yes, but bone in chicken adds more richness to the sauce.

5. How spicy is this mole?
This version is mild to medium, depending on the chiles used.

Tips & Tricks

Keep ingredients measured and ready before starting

Stir from the bottom of the pot to avoid scorching

Taste near the end and adjust salt gradually

Recipe Variations

Turkey Mole: Replace chicken with 3 lbs bone in turkey pieces and follow the same method with extended simmer time.

Vegetarian Mole: Skip meat and simmer the sauce with roasted vegetables and vegetable broth.

Extra Dark Mole: Add an additional ½ oz dark chocolate and reduce broth slightly for a thicker sauce.

Final Thoughts

Cooking authentic chicken mole takes time, but it moves at a steady pace that fits well into a full day. Each step builds quietly on the one before it, and the sauce changes gradually as it cooks. That process brings a sense of intention into the kitchen.

Meals like this are not about speed or shortcuts. A single pot, careful attention, and a bit of patience can carry a meal from start to finish without rush. When dinner finally comes together, it feels grounded and complete, exactly the kind of food that keeps people at the table a little longer.

Authentic Chicken Mole