This Mexican chicken mole recipe is rich and flavorful with seasoned chicken that is braised until tender, then slathered with luxurious mole poblano sauce.
Today we are cooking a new favorite in the Chili Pepper Madness household, my friends. It's my version of a classic Mexican recipe of bone-in chicken that is lightly seasoned, seared, then braised until it is fork tender.
Then, the chicken is smothered in a rich, earthy mole sauce that is made with nearly 30 different ingredients and warmed through. It's called Chicken Mole, and I think it might be one of your favorites as well.
I just made a big batch of mole poblano sauce, which is a Mexican staple sauce, hugely popular in Mexican cuisine. My recipe makes 2 quarts, but the chicken mole only requires 2 cups, so I'm able to freeze the sauce for enjoying later with other meals.
To make this particular chicken dish, you'll need to make the mole poblano sauce first, which can take a couple of hours. However, it is for a large batch, so you'll have it on hand, like I do, for other dishes.
Patty is absolutely in love with this dish. I did my best to keep it as close to an authentic Mexican mole as I could, using only ingredients available to Mexican cooks, though you can make substitutions as needed.
I hope you enjoy it as much as we do.
Let's talk about how we make chicken mole, shall we?
Chicken Mole Ingredients
- Oil for Cooking. Use peanut oil, or you can use olive oil or lard.
- Aromatics. Onion and jalapeno pepper, though you can use bell pepper for a milder version.
- Chicken. This recipe is great with bone-in chicken, though you an use boneless, such as chicken breast. I'm using chicken leg and thigh quarters, but use your favorite pieces.
- Seasonings. Ancho powder, garlic powder, Mexican oregano, salt and pepper to taste.
- Braising Liquid. Use chicken stock or chicken broth, or use a Mexican lager. I love mine when braised in beer.
- Mole Poblano Sauce. You can use a store bought mole sauce, but it is so much better with a good homemade mole poblano sauce. Give it a try. It's worth the time!
- Garnish. Sesame seeds, spicy red pepper flakes, fresh chopped cilantro
How to Make Chicken Mole - the Recipe Method
Onion and Peppers. Add peanut oil to a large pot and heat to medium heat. Add the onion and jalapeno pepper and cook 3-4 minutes to soften.
Season the Chicken. Pat the chicken dry and season all sides with ancho powder, garlic, oregano and salt and pepper.
Brown the Chicken. Sear the chicken 5 minutes per side, until lightly golden brown.
Braise the Chicken. Add the broth or beer. Cover and simmer for 15 minutes to 20 minutes, or until the chicken is tender and cooked through and measures 165 degrees F internally with a meat thermometer. You may need 30 minutes.
Warm with Mole Sauce. Remove chicken from the pot and add to a medium sized pan. Pour mole sauce over the chicken and gently heat until the sauce is warmed, stirring occasionally.
Garnish and serve.
Boom! Done! Your chicken mole is ready to serve, my friends. Looks wonderful, doesn't it? Serve it as it over Mexican rice, or you can shred the chicken and use it to make delicious tacos on corn tortillas, tortas, enchiladas, you name it. Patty's favorite is chicken mole tostadas. Outstanding.
Recipe Tips & Notes
- The Mole Sauce. There are many different types of mole sauce in Mexican cuisine, but mole poblano is what most people think of when they think of mole. This homemade mole poblano recipe is huge on flavor and definitely worth the effort. However, you can easily use your favorite brand from your Mexican grocer. Learn more - what is mole sauce?
- Variations. I've seen simple mole recipes that use peanut butter to achieve a smooth texture, but there is nothing like a good homemade mole sauce, which uses peanuts, almonds and so much more to offer that nutty flavor and texture. Chipotle peppers are a nice addition as well for a smoky addition. You can also simmer your chicken in a slow cooker with mole sauce until the chicken is fork tender, then shred and serve as desired. See below.
- How to Serve Chicken Mole. Patty's favorite way to enjoy this recipe is for me to remove the fatty chicken skins, then shred the chicken from the bone. Discard the bones, then stir the shredded chicken back into the mole sauce. She loves it over crispy tostada shells, or served up on corn tortillas with lots of fixings. Chicken mole tacos, anyone? Absolutely delicious. Or, simply serve the tender chicken pieces over Mexican rice.
That's it, my friends. I hope you enjoy this amazing chicken mole recipe. Let me know if you make it. I'd love to hear how it turned out for you and how you served it up.
Storage & Leftovers
Storing your Chicken Mole in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate it promptly.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chicken Mole Recipe
Ingredients
- 1 tablespoon peanut oil or use olive oil or lard
- 1 medium onion chopped
- 1 jalapeno pepper chopped
- 2 pounds bone-in chicken I'm using chicken leg and thigh quarters, but use your favorite pieces
- 1 teaspoon ancho powder
- 1 teaspoon garlic powder
- 1 teaspoon Mexican oregano
- Salt and pepper to taste
- 1.5 cups chicken stock or broth or use a Mexican lager
- 2 cups mole poblano sauce (Use this homemade mole poblano sauce, or your favorite brand)
- FOR GARNISH: Sesame seeds, spicy red pepper flakes, fresh chopped cilantro
Instructions
- Add peanut oil to a large pot and heat to medium heat.
- Add the onion and jalapeno pepper and cook 3-4 minutes to soften.
- Pat the chicken dry and season all sides with ancho powder, garlic, oregano and salt and pepper.
- Sear the chicken 5 minutes per side, until lightly browned.
- Add the broth or beer. Cover and simmer for 30 minutes, or until the chicken is cooked through and measured 165 degrees F internally with a meat thermometer.
- Remove chicken from the pot and add to a medium sized pan. Pour mole sauce over the chicken and gently heat until the sauce is warmed.
- Garnish and serve.
Nutrition Information
Carlos Diaz says
Recipe was great. Used some premade oaxacan mole with sesame seeds. I'm living in Mexico so premade sauce was authentic and fresh. I used mexican lager beer for braising. Used some of the braising liquid to loosen the mole. Served ut with guacamole, refried beans and sour cream delicious. Still trying to cook mexican food you got me there. Thanks. Gracias.
Mike H. says
Fantastic, Carlos, and you are welcome!
Jessica Huntingdon Klingsberg says
Delicious!!! I only strained it once and it STILL took me over 2 1/2 hours altogether (and that’s NOT counting the messy clean-up & dishes!) but I made extra mole sauce & froze it so now I’ll have some for another time. Very smoky flavor. Thank you!
Mike H. says
Thank you for the review, Jessica! Love it.
Tin McNulty says
I suggest removing the onions and peppers from the pan while searing the chicken then add it back to the pan after the chicken has done 5 min per side. Otherwise the onions and peppers will burn
Mike Hultquist says
Not really, Tin, but of course you can do that if you're concerned for burning anything. Thanks for the suggestions!
Kitt says
The sauce is a beast to make, but absolutely delicious. I will make it one of my specialties and thank you for sharing it. For first timers, it might help to note in the ingredients that it calls for dried peppers, as I looked all over for fresh and couldn't find most of them. Finally I bought dried peppers and thought I would have to modify the recipe, until I got into the actual cooking portion of the recipe.
Thanks again!
Mike Hultquist says
Thanks so much, Kitt! Very glad you enjoyed it! And thanks for the note. I should add that the specific peppers listed - ancho, guajillo, pasilla, and mulato - only come in dried form. I appreciate your comments! And I hope you will make for years to come.
M. says
Hi Mike!
thank you not only for this recipe but for the whole page.
I did yesterday first time the homemade molano sauce as well as the chicken. Friends and family were amazed.
It really paid off to import some of the ingredients as you can not buy them here.
Greetings from the heart of Europe.
Mike Hultquist says
Glad you enjoyed it! Yes, definitely a lot of ingredients, but very happy you enjoyed it!
Vicky D says
I just made this tonight, using store bought jarred mole sauce.
To prepare the mole sauce chicken broth is required. I used the broth that I cooked the chicken in plus added more from canned chicken broth to to equal what I needed.
Delicious!
Mike Hultquist says
Glad you enjoyed it, Vicky. You might even give it 5 stars if you used my homemade mole sauce.
Boo says
Wow, this chicken mole was so yummy, satisfying, delicious. Made extra mole to pour over the shredded chicken tostadas, rice, as a dip. I use some to stuff homemade empanadas which were fantastic. Will make the chicken mole next time for enchiladas. Thanks for the guidance and suggestions, explanations I ALWAYS read those important tips. I and my girls know we can always rely on your recipes. Also, we enjoy reading Patty's Perspective.
Mike Hultquist says
Thanks so much, Boo! Very happy you enjoyed it! Always glad to be helpful. =)
Chris says
This was amazing! I'm considering seasoning chicken this way without the mole, but it paired perfectly with your mole poblano. Thanks for your recipes!
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Chris!
Jérémie says
Mike, I was wrong, so wrong. Wrong , to use your Mole Poblano sauce recipe witch sad, plain turkey breasts.
This present recipe is soooo much better, with a nice proud chicken, patted with great spices, and simmer with a gentle beer before encountering the awesome mole poblano sauce! Lo-o-ove it!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jérémie! Definitely worth the time to make! SO GOOD with chicken! Very nice. Glad you enjoyed it.
Bill says
I’d be inclined to do the chicken on a rotisserie. Your thoughts?
Michael Hultquist - Chili Pepper Madness says
You can certainly cook it that way, Bill. However you'd prefer, sir! Enjoy.