Chicken mole is one of Mexico’s most celebrated dishes, a complex and deeply satisfying sauce that combines chocolate, chiles, spices, and more into pure magic. This recipe walks you through creating an authentic mole negro that’s rich, velvety, and absolutely unforgettable. While it takes time and patience, the result is absolutely worth every minute.
Mole has been a cornerstone of Mexican cuisine for centuries, with origins tracing back to Oaxaca. The sauce traditionally combines upwards of twenty ingredients, each playing a crucial role in building layers of flavor. What makes mole so special is the balance between sweet, savory, spicy, and slightly bitter notes all working in harmony. The chocolate adds richness without being overtly sweet, while the dried chiles provide depth and gentle heat.
This recipe yields enough sauce for multiple servings and actually tastes even better the next day as flavors continue to meld together. You can make the mole sauce ahead of time and refrigerate it for up to five days, or freeze it for up to three months, making this an excellent choice for entertaining or meal prep.
The key to success with mole is sourcing quality dried chiles and taking time to properly toast and prepare your ingredients. This isn’t a quick weeknight dinner, but rather a labor of love that celebrates the traditions and techniques of authentic Mexican cooking. Serve this stunning dish with steamed rice, warm tortillas, and simple garnishes like sesame seeds and fresh cilantro.
For more inspiration with complex sauces, check out our Best Heavy Cream Alfredo Sauce Recipe or explore Easy Pickled Red Onion Recipe as a perfect bright accompaniment. You might also enjoy our Best Chickpea Salad Recipe for a complementary side dish.
For additional mole techniques and variations, visit Bon Appétit and Serious Eats for expert insights. The New York Times Cooking section also features wonderful traditional mole recipes worth exploring.
Ingredients
- 3 pounds bone-in, skin-on chicken pieces (breasts, thighs, and legs)
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 1 medium white onion, halved
- 4 garlic cloves, smashed
- 6 dried ancho chiles, stems and seeds removed
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried chipotle chiles, stems and seeds removed
- 1 dried mulato chile, stems and seeds removed
- 1/2 cup raw almonds
- 1/2 cup raw peanuts
- 1/4 cup raisins
- 1/4 cup dried cranberries
- 3 tablespoons sesame seeds
- 2 tablespoons whole cumin seeds
- 1 tablespoon whole coriander seeds
- 1 teaspoon whole cloves
- 1 teaspoon whole black peppercorns
- 1 cinnamon stick (Mexican canela preferred)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 corn tortillas, torn into pieces
- 2 slices white bread, torn into pieces
- 2 tablespoons tomato paste
- 1 can (14.5 ounces) diced tomatoes
- 2 ounces Mexican chocolate (such as Abuelita), chopped
- 1 ounce unsweetened chocolate, chopped
- 4 cups chicken stock, plus more as needed
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Fresh cilantro and sesame seeds for garnish
- Lime wedges for serving
Instructions
- Pat the chicken pieces dry with paper towels and season generously with salt and pepper on both sides.
- Heat the vegetable oil in a large, heavy pot or Dutch oven over medium-high heat.
- Working in batches to avoid crowding, brown the chicken pieces on all sides until deep golden brown, about 8-10 minutes total per batch, then set aside on a clean plate.
- Once all chicken is browned, add the halved onion and smashed garlic cloves to the pot and cook for 3-4 minutes until fragrant and slightly softened.
- Pour in 6 cups of chicken stock and scrape up any browned bits from the bottom of the pot using a wooden spoon.
- Return all the chicken to the pot along with any accumulated juices, then bring to a simmer over medium heat and cook uncovered for 25-30 minutes until the chicken is cooked through.
- Using a slotted spoon, remove the chicken pieces and set aside, reserving the cooking liquid in the pot.
- Strain the cooking liquid through a fine-mesh sieve into a bowl, discarding the onion and garlic, then return the liquid to the pot and keep warm over low heat.
- While the chicken cooks, prepare the mole sauce: heat a large dry skillet over medium heat and add the cumin seeds, coriander seeds, cloves, and black peppercorns.
- Toast the spices for 2-3 minutes, stirring frequently, until very fragrant and you can smell the toasted aromas, then transfer to a spice grinder and grind to a fine powder.
- In the same skillet, add the almonds and peanuts and toast over medium heat for 3-4 minutes, stirring constantly, until lightly golden and fragrant, then set aside.
- Add the sesame seeds to the skillet and toast for 1-2 minutes until fragrant, setting aside 3 tablespoons for garnish and keeping the rest in the skillet.
- Add the torn tortillas and bread pieces to the skillet and toast for 2-3 minutes until light golden and crispy, then set aside.
- In the same skillet, working in batches if necessary, toast the dried chiles over medium heat for 30-45 seconds per side, pressing them gently with a spatula, until fragrant but not burned.
- Place the toasted chiles in a bowl and cover with 2 cups of hot water, letting them soak for 15-20 minutes until softened.
- Transfer the softened chiles and their soaking liquid to a blender, working in batches if needed.
- Add the toasted nuts, sesame seeds, bread, tortillas, ground spices, cinnamon stick, nutmeg, ginger, raisins, and cranberries to the blender.
- Add the tomato paste, canned tomatoes with their liquid, and 1 cup of the reserved chicken cooking liquid to the blender.
- Blend on high speed for 3-4 minutes, working in batches if necessary, until completely smooth and well combined, stopping to scrape down the sides as needed.
- Strain the mole mixture through a fine-mesh sieve into a large bowl, pressing on the solids with the back of a spoon to extract as much sauce as possible, then discard the solids.
- Heat 2 tablespoons of oil in a large, heavy pot or Dutch oven over medium heat.
- Carefully pour the strained mole sauce into the hot oil, stirring constantly to prevent sticking, and cook for 5-7 minutes until the sauce darkens slightly and becomes very fragrant.
- Add the chopped Mexican chocolate and unsweetened chocolate to the sauce and stir until completely melted and incorporated.
- Gradually stir in the remaining chicken cooking liquid (about 3 cups) along with the apple cider vinegar and honey, stirring until smooth.
- Add the cooked chicken pieces back to the pot with the mole sauce and gently stir to coat evenly.
- Simmer the chicken in mole sauce over low heat for 10-15 minutes, stirring occasionally, until the flavors meld and the sauce reaches your desired consistency.
- Taste and adjust seasonings with salt, pepper, and additional honey or vinegar as needed.
- If the sauce is too thick, thin it with additional chicken stock, one tablespoon at a time, until you reach the desired consistency.
- Transfer the chicken mole to a large serving platter or individual plates and garnish with fresh cilantro, reserved sesame seeds, and lime wedges on the side.
Pro Tips
Mexican chocolate (such as Abuelita or Ibarra) has added sugar and cinnamon compared to European chocolates, making it the traditional choice for mole. However, you can substitute high-quality dark chocolate in a pinch.
The mole sauce actually tastes significantly better after sitting overnight as the flavors continue to develop and meld together. Make it a day ahead if possible, then gently reheat before serving.
You can substitute the chicken with turkey, duck, or even mushrooms for a vegetarian version. The cooking time may vary depending on your protein choice.
This recipe yields a large batch of mole sauce, which is intentional. Freeze extra sauce in ice cube trays or containers for up to three months. Thaw and reheat gently to use with other proteins or even rice dishes.
For a spicier mole, increase the number of chipotle chiles or add a pinch of cayenne pepper. For less heat, use fewer chiles or remove more of the seeds.
Toasting the spices and chiles separately before blending is crucial for developing deep, complex flavors. Don’t skip this step as it makes a significant difference in the final result.
The mole sauce should coat the back of a spoon but still flow freely. If it becomes too thick during cooking, thin it with additional warm chicken stock.
For serving, accompany the chicken mole with white rice, warm corn or flour tortillas, lime wedges, fresh cilantro, sliced radishes, and additional sesame seeds for garnish.