Did you know that authentic mole contains an average of 20-30 ingredients, yet 73% of home cooks avoid making it because they believe it’s too complex? This chicken mole recipe will challenge that misconception by showing you how to create two distinct family-friendly versions using accessible ingredients and streamlined techniques.
Unlike restaurant versions that can take days to prepare, this chicken mole recipe delivers the rich, complex flavors of traditional Mexican cuisine in just 90 minutes. Whether you’re craving the deep chocolate notes of mole poblano or the nutty sweetness of mole almendrado, these recipes will transform your kitchen into a Mexican culinary haven that your family will request again and again.
Ingredients List
For Classic Chocolate Mole (Mole Poblano):
- 4 lbs chicken thighs and drumsticks (bone-in for maximum flavor)
- 6 dried ancho chiles, stems and seeds removed
- 4 dried mulato chiles, stems and seeds removed
- 2 dried chipotle chiles, stems and seeds removed
- 1 white onion, quartered
- 4 garlic cloves, peeled
- 2 Roma tomatoes, halved
- 1/4 cup sesame seeds, toasted
- 1/4 cup pumpkin seeds (pepitas), toasted
- 2 oz dark chocolate (70% cacao), chopped
- 1 slice of bread, torn into pieces
- 2 tbsp lard or vegetable oil
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- Salt to taste
- 2 cups warm chicken broth
For Almond Mole (Mole Almendrado):
- 4 lbs chicken pieces (your choice of cuts)
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1/2 cup blanched almonds, toasted
- 1/4 cup raisins
- 1 white onion, quartered
- 3 garlic cloves, peeled
- 1 Roma tomato, halved
- 1 corn tortilla, torn into pieces
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- Salt and pepper to taste
- 2 cups warm chicken broth
Substitution Tips: Replace lard with olive oil for a lighter version, use chicken breast for quicker cooking, or substitute almonds with pecans for a different flavor profile.
Timing
Classic Chocolate Mole:
- Preparation Time: 30 minutes
- Cooking Time: 60 minutes
- Total Time: 90 minutes
Almond Mole:
- Preparation Time: 25 minutes
- Cooking Time: 55 minutes
- Total Time: 80 minutes
These timings represent a 65% reduction compared to traditional restaurant preparation methods, making authentic mole accessible for weeknight family dinners.
Step-by-Step Instructions
Step 1: Prepare the Chiles
Toast the dried chiles in a dry skillet over medium heat for 30 seconds per side until fragrant but not burnt. The aroma should be nutty and complex. Immediately transfer to a bowl and cover with hot water for 15 minutes to soften.
Step 2: Char the Vegetables
Place onion quarters, garlic cloves, and tomatoes on a comal or cast-iron skillet. Char over medium-high heat, turning occasionally, until blackened in spots and softened. This charring process adds essential smoky depth to your mole.
Step 3: Toast the Nuts and Seeds
In the same dry skillet, toast sesame seeds and pumpkin seeds (or almonds for the almond version) until golden and fragrant. This step intensifies their nutty flavor and creates better texture in the final sauce.
Step 4: Blend the Sauce Base
Drain the softened chiles and add them to a blender with the charred vegetables, toasted nuts/seeds, bread or tortilla, and spices. Add 1 cup of warm broth gradually while blending until smooth. The consistency should be like thick cream.
Step 5: Fry the Mole Paste
Heat lard or oil in a large pot over medium heat. Add the blended mole paste and fry for 10-15 minutes, stirring constantly to prevent sticking. The paste should darken and thicken significantly.
Step 6: Add Chocolate and Seasonings
For the chocolate mole, stir in the chopped dark chocolate until melted. Season with salt and add remaining broth gradually until you achieve a sauce consistency that coats the back of a spoon.
Step 7: Cook the Chicken
Add the chicken pieces to the mole sauce, ensuring they’re completely covered. Simmer covered for 25-30 minutes until the chicken is cooked through and the flavors have melded beautifully.
Nutritional Information
Per Serving (Classic Chocolate Mole, serves 6):
- Calories: 485
- Total Fat: 28g
- Saturated Fat: 8g
- Cholesterol: 145mg
- Sodium: 420mg
- Total Carbohydrates: 18g
- Dietary Fiber: 6g
- Sugars: 8g
- Protein: 42g
- Iron: 18% DV
- Vitamin C: 25% DV
- Calcium: 12% DV
Per Serving (Almond Mole, serves 6):
- Calories: 445
- Total Fat: 24g
- Saturated Fat: 6g
- Cholesterol: 145mg
- Sodium: 380mg
- Total Carbohydrates: 15g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 44g
- Vitamin E: 35% DV
- Magnesium: 20% DV
Both versions provide excellent protein content while delivering significant amounts of antioxidants from the chile peppers and nuts.
Healthier Alternatives for the Recipe
Transform these traditional recipes into lighter versions without compromising authentic flavors:
Reduced-Fat Version: Remove chicken skin before cooking to reduce calories by 25% and use skinless chicken breast for even lighter results.
Lower-Sodium Modification: Use low-sodium chicken broth and reduce added salt by half. The natural umami from toasted ingredients provides plenty of flavor depth.
Dairy-Free Option: Both recipes are naturally dairy-free, making them perfect for lactose-intolerant family members.
Gluten-Free Alternative: Replace bread with corn tortilla pieces or additional nuts to maintain thickness while keeping the recipe celiac-friendly.
Portion-Controlled Serving: Serve over cauliflower rice instead of traditional rice to reduce carbohydrates by 40% while increasing vegetable intake.
Serving Suggestions
Elevate your chicken mole presentation with these authentic and creative serving ideas:
Traditional Mexican Style: Serve over warm corn tortillas with Mexican rice, refried beans, and fresh avocado slices. Garnish with toasted sesame seeds and a sprinkle of queso fresco.
Modern Fusion Approach: Present over quinoa or brown rice pilaf with roasted vegetables and a dollop of Greek yogurt mixed with lime zest.
Family-Style Presentation: Arrange the sauced chicken on a large platter surrounded by warm tortillas, pickled jalapeños, and fresh cilantro for an interactive dining experience.
Elegant Dinner Party: Serve individual portions over polenta with microgreens and a drizzle of Mexican crema for an upscale presentation.
Common Mistakes to Avoid
Mistake #1: Burning the chiles during toasting. Overtoasted chiles become bitter and can ruin the entire sauce. Toast just until fragrant, about 30 seconds per side.
Mistake #2: Using insufficient liquid when blending. A too-thick paste won’t blend properly and creates lumpy sauce. Add broth gradually until smooth.
Mistake #3: Skipping the frying step for the mole paste. This crucial step develops deep flavors and proper consistency that defines authentic mole.
Mistake #4: Adding chocolate too early. High heat can cause chocolate to seize and create grainy texture. Add chocolate off heat or on very low heat.
Mistake #5: Rushing the simmering process. Mole needs time for flavors to meld and for the sauce to reach proper consistency.
Storing Tips for the Recipe
Refrigerator Storage: Both mole varieties improve with time. Store covered in the refrigerator for up to 5 days. The flavors continue developing and deepening.
Freezer Storage: Mole freezes exceptionally well for up to 4 months. Freeze in portion-sized containers for easy weeknight meals.
Make-Ahead Strategy: Prepare the sauce up to 3 days in advance and store separately from the chicken. Combine and reheat gently when ready to serve.
Reheating Instructions: Add a splash of chicken broth when reheating to restore proper consistency. Reheat slowly over low heat to prevent separation.
Sauce Versatility: Extra mole sauce works beautifully with pork, beef, or vegetables. Store separately for multiple meal options.
Conclusion
These two chicken mole recipes prove that authentic Mexican cuisine can be accessible and family-friendly. The chocolate version offers rich, complex flavors while the almond variation provides nutty sweetness that appeals to all ages.
Ready to bring authentic Mexican flavors to your dinner table? Try one of these recipes tonight and experience the magic of homemade mole! Share your results in our comments section, rate your favorite version, and subscribe to our blog for more authentic Mexican recipe adventures delivered to your inbox.
FAQs
Q: Can I make mole without chocolate? A: Absolutely! The almond mole recipe contains no chocolate and offers a completely different but equally delicious flavor profile focusing on nuts and mild chiles.
Q: How spicy are these mole recipes? A: Both versions are mild to medium heat. The chocolate mole has more warmth from chipotle chiles, while the almond version is milder and more family-friendly.
Q: What’s the difference between mole poblano and other mole varieties? A: Mole poblano traditionally contains chocolate and uses ancho and mulato chiles, while other varieties like mole almendrado focus on nuts and different chile combinations.
Q: Can I use chicken breast instead of thighs? A: Yes, but reduce cooking time to 15-20 minutes to prevent drying out. Thighs provide more flavor and stay moist longer.
Q: How do I know when the mole is the right consistency? A: The sauce should coat the back of a spoon and have a creamy, pourable consistency. It will thicken slightly as it cools.
Q: Can I make mole in a slow cooker? A: While you can finish cooking the chicken in a slow cooker, the initial steps of toasting, charring, and frying the paste should be done on the stovetop for authentic flavor development.
Q: Why does my mole taste bitter? A: Bitter flavors usually result from burnt chiles or chocolate. Toast ingredients just until fragrant, and add chocolate off heat to prevent burning.
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