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Flavorful Chicken Mole Recipe Easy Homemade Rich Sauce Guide

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This chicken mole recipe features a rich, velvety sauce with smoky, spicy, and slightly sweet layers that transform simple chicken thighs into a comforting and flavorful meal. It’s approachable, quick to make, and perfect for cozy dinners or entertaining.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 lbs / 700g)
  • 1 tablespoon vegetable oil (or avocado oil)
  • Salt and pepper to taste
  • 2 dried ancho chilis, stemmed and seeded
  • 2 dried guajillo chilis, stemmed and seeded
  • 1 small onion, roughly chopped
  • 3 garlic cloves, minced
  • 1 medium tomato, chopped
  • 2 tablespoons almond butter or peanut butter
  • 1/4 cup toasted pumpkin seeds (pepitas)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 1 ounce (28g) dark chocolate, chopped (70% cocoa or more)
  • 2 cups low-sodium chicken broth (480ml)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar or honey
  • Salt to taste

Instructions

  1. Heat a dry skillet over medium heat. Toast the dried ancho and guajillo chilis for 1-2 minutes each side, until fragrant but not burnt. Transfer to a bowl and cover with hot water. Soak for 15 minutes until softened.
  2. Season chicken thighs with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown chicken 3-4 minutes per side until golden but not cooked through. Remove and set aside.
  3. In the same skillet, add chopped onion and garlic. Sauté 3-4 minutes until softened and translucent. Add chopped tomato and cook another 3 minutes until it breaks down.
  4. Drain softened chilis and add them to a blender along with sautéed onion, garlic, tomato, almond or peanut butter, toasted pumpkin seeds, cinnamon, cumin, cloves, dark chocolate, chicken broth, apple cider vinegar, and brown sugar. Blend until completely smooth — this may take 1-2 minutes. If too thick, add more broth.
  5. Pour the blended sauce into a medium saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally. Let it cook for 15-20 minutes to meld flavors and thicken slightly. Season with salt to taste.
  6. Return browned chicken thighs to the saucepan, nestling them into the sauce. Cover and simmer gently for 20-25 minutes, turning once, until chicken is cooked through (internal temp 165°F / 74°C) and tender.
  7. Remove chicken and keep warm. If the sauce is too thick, thin with a splash of broth. Taste and adjust seasoning if needed. Serve chicken topped generously with mole sauce.

Notes

Soak dried chilis fully to soften for smooth blending. Avoid burning spices and seeds when toasting. Blend sauce until silky smooth; strain if desired for extra smoothness. Brown chicken until golden but not fully cooked before simmering in sauce to keep it juicy. Use thighs for best texture. Sauce thick enough to coat back of spoon but still spoonable. Leftovers taste better after sitting overnight.

Nutrition

Keywords: chicken mole, mole sauce, Mexican recipe, easy mole, homemade mole, chicken thighs, rich sauce, smoky sauce, spicy sauce

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