Go Back
chicken mole recipe

Chicken Mole Recipe

Ava Louise
Whether you're hosting a fiesta at home or simply want to enjoy a taste of Mexico, this authentic chicken mole recipe is sure to impress.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Sauce
Cuisine Mexican
Servings 1 people
Calories 381 kcal

Ingredients
  

  • Chicken
  • Olive Oil or Lard
  • Chicken Broth or Chicken Stock
  • Orange Juice
  • Garlic Cloves
  • Onions
  • Pumpkin Seeds and Almonds
  • Cumin Seeds
  • Coriander Seeds
  • Anise Seeds
  • Cloves
  • Dried Pasilla Chiles
  • Dried Negro Chiles
  • Dried Ancho Chiles
  • Dried Chipotle Chiles
  • Cinnamon Stick
  • Bay Leaves
  • Raisins
  • Dried Marjoram Dried Thyme, and Dried Oregano
  • Tomato Paste
  • Dark Mexican Chocolate or Dark Chocolate

Instructions
 

  • Start by browning the chicken in a large pot or Dutch oven over medium heat. Cook until the chicken is no longer pink in the center. Remove the chicken from the pot and shred the meat using two forks. Set aside.
    Chicken
  • In a separate pan, heat olive oil or lard over medium heat. Add the onions, garlic, and a pinch of salt. Sauté until the onions are translucent and fragrant. Add the cumin seeds, coriander seeds, anise seeds, and cloves. Sauté for an additional minute until fragrant.
    Olive Oil, Garlic Cloves, Onions, Cumin Seeds, Coriander Seeds, Anise Seeds, Pumpkin Seeds and Almonds
  • Transfer the sautéed onions, garlic, and spices to a blender. Add the dried pasilla chiles, dried negro chiles, dried ancho chiles, dried chipotle chiles, cinnamon stick, bay leaves, raisins, dried marjoram, dried thyme, dried oregano, tomato paste, and cooked chicken broth. Blend until smooth.
    Chicken Broth or Chicken Stock, Orange Juice, Dried Pasilla Chiles, Dried Negro Chiles, Dried Ancho Chiles, Dried Chipotle Chiles, Cinnamon Stick, Bay Leaves, Raisins, Dried Marjoram, Tomato Paste, Cloves
  • Pour the blended mixture back into the pot. Heat the mole sauce over medium-low heat, stirring occasionally to prevent sticking. This will allow the flavors to meld together.
  • Break the dark Mexican chocolate (or dark chocolate) into small pieces and add it to the pot with the mole sauce. Stir until the chocolate is completely melted and incorporated into the sauce.
    Dark Mexican Chocolate
  • Add the shredded chicken to the pot with the mole sauce. Stir well to coat the chicken with the sauce. Allow the chicken to simmer in the sauce for an additional 40 minutes to enhance the flavors.
Keyword Chicken Mole Recipe