Mole Sauce with Chicken

When I think of comfort food, Mole Sauce with Chicken instantly comes to mind. It’s that dish that warms you from the inside out, reminding me of family gatherings, laughter, and the irresistible aroma that fills the kitchen. I remember the first time I tasted this rich, flavorful sauce; it was like a burst of culinary magic. The blend of spices and the deep chocolate notes create an unforgettable taste that lingers long after the last bite. Preparing Mole Sauce with Chicken is more than just cooking; it’s a celebration of flavors and traditions that make every meal special. Whether it’s a cozy Sunday dinner or a festive gathering, this dish brings people together, evoking warmth and joy. Trust me, when you serve this dish, you’ll see smiles all around the table.

Ingredient List for Mole Sauce with Chicken

The ingredients for Mole Sauce with Chicken are a delightful mix that work together harmoniously. Central to this dish are the spices, which bring out the savory and sweet elements of the dish. The key players include tender chicken, robust spices, and rich chocolate, creating an unforgettable flavor experience.

• Olive oil for searing – This oil is perfect for browning the chicken, adding a crispy texture and depth of flavor.
• Skinless boneless chicken thighs – A juicy cut that absorbs all the beautiful flavors of the mole.
• Salt – Essential for enhancing the overall taste of the dish.
• Pepper – Adds a subtle heat and complexity.
• Water – Used to simmer and create the sauce base.
• Orange juice – Adds a touch of sweetness and acidity, balancing the rich flavors.
• Chicken bouillon – Intensifies the broth, ensuring a savory depth.
• Bay leaves – Infuses the dish with a herbal aroma.
• Black peppercorns – Freshly ground enhances flavor potency.
• Cumin seeds – Provides a warm, earthy flavor.
• Coriander seeds – Adds brightness and a hint of citrus.
• Anise seeds – Contributes a delicate sweetness.
• Whole cloves – Offers a warm, spiced aroma.
• Cinnamon sticks – Adds warmth and sweetness.
• Sliced almonds – Creates a nutty flavor and texture.
• Sesame seeds – Adds crunch and flavor complexity.
• Yellow onions – Sweetness and depth in the sauce.
• Garlic – Essential for a robust flavor base.
• Pasilla chilies – Provides a rich, complex flavor.
• Dried guajillo chiles – Adds a mild heat and fruity flavor.
• Dried ancho chiles – Contributes sweetness and depth.
• Chili de arbol – Offers a spicy kick.
• Roma tomatoes – Adds freshness and acidity.
• Tomatillos – Brightens the sauce with tanginess.
• Raisins – Offers an unexpected sweetness.
• Dried oregano – Enhances the herbal notes.
• Smoked paprika – Adds a smoky depth to the sauce.
• Dried thyme – Complements the other spices beautifully.
• Mexican chocolate – The star of the show, providing rich, deep chocolate flavor.
• Chopped fresh cilantro – A bright, fresh garnish.
• Cilantro lime rice – A perfect side to soak up the mole.
• Warm flour tortillas – Great for scooping!
• Pico de gallo – Freshness that cuts through the richness.
• Pickled red onions – Adds a tangy crunch.
• Sour cream – Creaminess to balance flavors.
• Guacamole – A deliciously creamy accompaniment.

How to Prepare Mole Sauce with Chicken

Preparing Mole Sauce with Chicken is a delightful process that fills your kitchen with mouthwatering aromas. The steps may seem lengthy, but the end result is absolutely worth it. Each stage allows you to build flavors that will leave you craving more!

1. Pat the chicken dry and season both sides with salt and pepper. This step is crucial, as it allows the flavors to penetrate the meat and prepares it for searing. You want a nice crust on the chicken, which enhances its texture and flavor.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, you’re ready to start searing the chicken. It’s important to work in batches, so you don’t overcrowd the pan, which helps achieve that beautiful golden-brown color.
3. Working in batches, sear the chicken on each side until lightly browned, approximately 2 to 3 minutes per side. Transfer the seared chicken to a large bowl and repeat with the remaining chicken, adding additional olive oil as needed. This step builds flavor, as the brown bits left in the pot will enhance the sauce.
4. Return all of the seared chicken with juices back to the pot. Add the water and orange juice, stirring to deglaze the pot. Cover and bring to a boil, then add the chicken bouillon and bay leaves. Reduce heat to medium-low and simmer, covered, until the chicken easily shreds with two forks, approximately 20 minutes. This step allows the chicken to become tender and soak in all those delicious flavors.
5. Using tongs, transfer the tender chicken to a large bowl. Pour the broth into a separate bowl to use part of later. Shed the chicken when cool enough to handle; set aside. Remember to reserve some broth for later use in the sauce, as it adds depth and flavor.
6. Next, working in two batches, add the pasilla chilies to a large cast iron skillet over medium heat and dry roast for a minute or so per side. Be careful not to burn them; you want to release their oils and aromas. Remove from the skillet and set aside!
7. Add the WHOLE spices, almonds, and sesame seeds to the now-empty skillet. Dry roast over medium heat until toasted, shaking the skillet occasionally. They’re done once they smell super fragrant. This will intensify their flavors and incorporate them beautifully into the sauce.
8. Once the chicken is done, heat 1 tablespoon of olive oil in the now-empty Dutch oven over medium-high heat. Add the yellow onions and sauté until softened, about 7 to 10 minutes. The onions should be translucent and fragrant.
9. Add the garlic and sauté for 1 minute. The combination of sautéing onions and garlic is a classic flavor base, enhancing the overall depth of your Mole Sauce with Chicken.
10. Add the toasted chilies and spices/nuts followed by all the remaining sauce ingredients EXCEPT chocolate (from tomatoes through salt). Add 6 cups of the reserved broth, including the bay leaves (or canned reduced sodium chicken broth if skipping chicken). Cover and bring to a boil, then reduce to medium-low and simmer for 30 minutes, or until the peppers are very soft, stirring occasionally and replacing the lid. This is where all the magic happens.
11. Remove from heat; stir in the chocolate and let stand for 5 minutes or until melted. The chocolate adds richness and a slightly sweet note that balances the spices beautifully.
12. Working in batches, transfer the mixture to a high-powered blender and purée until smooth, leaving a corner of the lid open and covered with a paper towel so steam can escape and it doesn’t explode. If you don’t have a high-powered blender, strain the chili sauce through a fine mesh strainer into a bowl, using a rubber spatula to push the mixture through. This creates a smooth and velvety sauce.
13. Season with salt, pepper, cayenne pepper, and/or sugar to taste. For a thinner sauce, add additional chicken broth. This is your chance to adjust the flavors to your preference.
14. Combine the shredded chicken with about half of the sauce (4 cups), or more or less as desired. Freeze the remaining sauce for future use. You can use it in enchiladas, tacos, burritos, quesadillas, or make bowls with rice, flour tortillas, pico de gallo, pickled red onions, sour cream, and guacamole!

Ways to Customize

Customizing Mole Sauce with Chicken is easy and fun! Here are some ideas to make it your own:

• Spice Level: Adjust the heat by adding more or fewer chilies, or even incorporating fresh jalapeños for an extra kick.
• Vegetarian Option: Omit the chicken and use vegetable broth instead, adding more vegetables like zucchini or bell peppers for a hearty dish.
• Serving Style: Serve the mole over rice, in tacos, or as a dip with chips to switch things up.
• Extra Toppings: Experiment with toppings like crumbled cheese, avocado slices, or pickled jalapeños for added flavor.
• Make Ahead: Prepare the mole sauce in advance and freeze it to have on hand for quick weeknight meals.
• Flavor Boost: Incorporate other spices like coriander or cinnamon to enhance the sauce’s depth.
• Fresh Herbs: Garnish with freshly chopped herbs like parsley or cilantro to brighten the dish.

Serving Options for Mole Sauce with Chicken

Serving Mole Sauce with Chicken can be as creative as the dish itself. Here are some delicious ways to enjoy it:

• On a Bed of Rice: Serve the mole sauce over a bed of fluffy cilantro lime rice to soak up all the rich flavors.
• Taco Night: Use the shredded chicken and mole as a filling for tacos, topped with fresh pico de gallo and guacamole.
• Enchiladas: Roll the chicken and mole in tortillas, top with more sauce and cheese, and bake until bubbly.
• With Tortillas: Warm flour tortillas are perfect for scooping up the mole and chicken!
• At a Gathering: This dish is ideal for parties and gatherings, serving as a centerpiece that encourages sharing.
• Seasonal Pairings: Pair with fresh salads in the summer and hearty sides like roasted vegetables in the fall.
• Leftover Magic: Store leftovers in the fridge and enjoy them as a quick lunch or dinner throughout the week.

FAQ

Conclusion

In conclusion, Mole Sauce with Chicken is a dish that not only satisfies your cravings but also brings a taste of tradition and warmth to your table. It’s a recipe you’ll want to try, combining unique flavors that promise to delight your palate. So why not don your apron and give it a go? You’ll be pleasantly surprised by how much love and joy this dish can bring to your cooking experience!

Mole Sauce with Chicken

The ultimate comfort food, Mole Sauce with Chicken offers a rich blend of spices and the delicious depth of Mexican chocolate. This easy weeknight dinner will fill your home with irresistible aromas and satisfy your cravings like no other. Make it tonight to experience the love and warmth in every bite!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs

Servings: 8 cups

Course: Dinner

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons Olive oil
• 5 pounds Skinless boneless chicken thighs
• 1.5 teaspoons Salt
• 1 teaspoon Pepper
• 8 cups Water
• 1 cup Orange juice
• 2.5 tablespoons Chicken bouillon
• 2 units Bay leaves
• 1 tablespoon Black peppercorns
• 1 tablespoon Cumin seeds
• 1 tablespoon Coriander seeds
• 0.5 teaspoon Anise seeds
• 4 units Whole cloves
• 1 unit Cinnamon sticks
• 0.25 cups Sliced almonds
• 0.25 cups Sesame seeds
• 2 units Yellow onions
• 8 cloves Garlic
• 6 units Pasilla chilies
• 6 units Dried guajillo chiles
• 4 units Dried ancho chiles
• 1 unit Chili de arbol
• 4 units Roma tomatoes
• 2 units Tomatillos
• 0.5 cups Raisins
• 1 tablespoon Dried oregano
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried thyme
• 3.1 ounces Mexican chocolate
• to taste Fresh cilantro
• to serve Cilantro lime rice
• to serve Flour tortillas
• to serve Pico de gallo
• to serve Pickled red onions
• to serve Sour cream
• to serve Guacamole

Equipment

• Oven
• Baking Sheet
• Skillet
• Blender
• Large Pot
• Saucepan
• Mixing Bowl
• Peeler
• Chef's Knife
• Wooden Spoon

Method

 

1. Pat the chicken dry and season both sides with the salt and pepper.
2. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat.
3. Working in batches, sear the chicken on each side until lightly browned, approximately 2-3 minutes per side. Transfer chicken to a large bowl.
4. Return all of the seared chicken with juices back to the pot. Add the water and orange juice.
5. Cover and bring to a boil, then add the chicken bouillon and bay leaves and reduce heat to medium-low. Simmer, covered, until the chicken easily shreds with two forks, approximately 20 minutes.
6. Using tongs, transfer tender chicken to a large bowl; pour broth into a separate bowl to use part of later. Shed the chicken when cool enough to handle; set aside.
7. Working in two batches, add the peppers to a large cast iron skillet over medium heat and dry roast for a minutes or so per side.
8. Add the WHOLE spices, almonds and sesame seeds to the now empty skillet. Dry roast over medium heat until toasted, shaking the skillet occasionally.
9. Once the chicken is done, heat 1 tablespoon oil in the now empty Dutch oven over medium-high heat. Add the onions and sauté until softened, about 7-10 minutes.
10. Add the garlic and sauté for 1 minute.
11. Add the toasted chilies and spices/nuts followed by all the remaining Sauce ingredients EXCEPT chocolate. Cover and bring to a boil, then reduce to medium-low and simmer for 30 minutes.
12. Remove from heat; stir in the chocolate and let stand until melted.
13. Working in batches, transfer the mixture to a high-powered blender and purée until smooth.
14. Combine the shredded chicken with about half of the sauce, or more or less as desired.

Notes

• Quantity: This recipe makes 8 cups mole sauce, half of which will be used in the chicken (optional).
• Chicken: You can use as little as one pound of chicken if you like, reducing the salt and pepper accordingly.
• Dried Chilies: Available at many grocery stores and Mexican markets.
• Mexican chocolate: Use solid chocolate tablets for the best results.
• Storage: Store the mole sauce in the refrigerator for up to 5 days or freeze for up to 3 months.

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Meet Zara Knight

I founded Zest Home Recipes because I believe home cooking should never be boring. My mission is to wake up your palate with recipes that are vibrant, easy, and full of life. I personally cook, photograph, and approve every dish on this site to ensure it brings a spark of joy and a burst of flavor to your kitchen table.