Authentic Mexican Chicken Mole Recipe: Rich, Flavorful, and Easy to Make

Discover the ultimate Authentic Mexican Chicken Mole recipe that combines rich flavors, aromatic spices, and tender chicken in a velvety sauce. Perfect for family dinners or special occasions, this traditional Mexican dish is a must-try for food enthusiasts. Follow our step-by-step guide to create a mouthwatering mole that will impress everyone at the table.

Ingredients

Chicken:

• 2.5 pounds skinless chicken legs
• 1 large white onion (whole)
• 3 garlic cloves, peeled
• 1 teaspoon salt

Mole Sauce:

• 10 dried Chile Guajillo peppers (washed, stems removed)
• 4 dried Chile Ancho peppers (washed, stems removed)
• 3 dried Chile Pasilla peppers (washed, stems removed)
• 5 large Roma tomatoes, cut into quarters
• 1 large white onion, sliced
• 8-10 garlic cloves
• 5 dried pitted prunes
• 2 tortillas, toasted until crunchy
• 2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• ¼ teaspoon ground cloves
• 6 cups low-sodium chicken broth (or use broth from cooked chicken)
• 1 tablet Abuelita chocolate (or 3 oz Mexican chocolate, or ¾ cup semi-sweet chocolate chips)
• 2 tablespoons peanut butter
• 2 tablespoons granulated sugar

Preparation

Cook the Chicken:

In a large pot, add chicken, whole onion, 3 garlic cloves, 1 teaspoon salt, and 8 cups water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes or until chicken reaches 165°F. Remove chicken, strain broth, and set both aside.

Prepare the Mole Sauce:

Preheat oven to 475°F. Toast Guajillo, Ancho, and Pasilla peppers on a baking sheet for 6 minutes, flipping halfway. Soak peppers in warm water for 30 minutes to 1 hour. Roast tomatoes and sliced onion for 20 minutes until caramelized.

Blend tomatoes, onions, 8-10 garlic cloves, prunes, toasted tortillas, 2 teaspoons salt, cinnamon, oregano, cloves, and 3 cups chicken broth until smooth. Strain into a pot. Blend soaked peppers with 3 cups broth, strain, and combine with tomato mixture. Simmer for 10 minutes, then reduce heat and simmer for 30-45 minutes until thickened.

Add chocolate, peanut butter, and sugar, stirring until dissolved. Simmer for 5 minutes. Adjust seasoning with salt or sugar. Serve chicken smothered in mole sauce with Mexican rice, garnished with cilantro and toasted sesame seeds.

Enjoy this authentic, flavorful Mexican Chicken Mole!