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If you’re looking for a flavorful dish that’s a true taste of Mexico, look no further than Mole Chicken. This traditional Mexican recipe features a complex sauce made from chocolate, chili peppers, and a blend of spices that’s both rich and satisfying. Mole sauce is famous for its depth of flavor, with a perfect balance of sweet, spicy, and earthy notes. Serve it over tender chicken for a dish that’s as comforting as it is unique. Whether you’re making it for a special occasion or a weeknight dinner, Mexican Mole Chicken is a recipe you’ll want to make again and again! 🌶️🍫
Mexican Mole Chicken with Chocolate and Spices 🍫🌶️
Course: MainCuisine: MexicanDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking/ Cooling Time
1
hourcalories per serving
450
kcalIngredients
- For the Mole Sauce:
1/4 cup vegetable oil
2 dried ancho chilies, seeds removed
2 dried guajillo chilies, seeds removed
1 onion, chopped
4 garlic cloves, minced
2 tablespoons sesame seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 cup almonds
1/4 cup raisins
2 ounces dark chocolate (70% cacao), chopped 🍫
1 cup chicken broth
1 can diced tomatoes (14.5 oz)
1 tablespoon sugar
Salt and pepper to taste
- For the Chicken:
4 bone-in, skinless chicken thighs
1 tablespoon olive oil
Salt and pepper to taste
Directions
- Prepare the Mole Sauce:
- Heat vegetable oil in a large skillet over medium heat. Toast the ancho and guajillo chilies for 2-3 minutes, until they darken slightly. Remove from the pan and set aside.
- In the same pan, sauté the onion and garlic until soft. Add the sesame seeds, cinnamon, cumin, and cloves. Stir for 2 minutes until fragrant.
- Add the toasted chilies, almonds, and raisins to the pan. Stir to combine.
- Pour in the chicken broth, diced tomatoes, and sugar. Simmer for 10 minutes.
- Transfer the mixture to a blender and blend until smooth. Return the sauce to the pan, stir in the chopped chocolate, and simmer on low heat for another 10 minutes until the chocolate melts and the sauce thickens. Season with salt and pepper.
- Cook the Chicken:
- Season the chicken thighs with salt and pepper.
- In a separate pan, heat olive oil over medium-high heat and brown the chicken thighs on both sides.
- Once browned, transfer the chicken to the mole sauce. Simmer the chicken in the sauce for 30-40 minutes, or until fully cooked and tender.
- Serve:
- Serve the Mole Chicken over rice or with warm tortillas. Garnish with sesame seeds and fresh cilantro if desired.
Notes
- Mole sauce can be made ahead and stored in the fridge for up to 3 days.
- Adjust the sweetness by adding more or less sugar, depending on your taste.
- For extra depth of flavor, you can add a small piece of cinnamon stick to the sauce while simmering.
This Mexican Mole Chicken with Chocolate and Spices is a celebration of bold flavors and rich, complex textures. The chocolate adds a deep richness to the sauce, while the combination of spices and chilies creates a well-balanced taste. Pair it with rice or tortillas for a delicious and satisfying meal that transports you straight to Mexico! 🍫🌶️
