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Delicious Easy Chicken Mole with chocolate and chili sauce served plated

Easy Chicken Mole

A cozy and impressive Mexican dish featuring a rich chocolate chili sauce that is easy to prepare while still delivering deep flavors and satisfying warmth.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken thighs or breasts Thighs are preferred for tenderness.
  • 2 each Dried ancho chilies Essential for flavor.
  • 2 each Dried guajillo chilies Optional, adds brightness.
  • 1 each Onion Chopped.
  • 3 cloves Garlic Minced.
  • 1 tbsp Cumin
  • 1 tsp Cinnamon
  • 1 tbsp Oregano
  • 1 pinch Cloves
  • 1/2 cup Peanuts or almonds For thickening.
  • 1 each Corn tortilla or slice of bread Torn for thickening.
  • 1 cup Crushed tomatoes or tomato sauce
  • 1 oz Mexican chocolate or dark chocolate Small amount for depth.
  • 2 cups Chicken broth
  • 1 tbsp Salt
  • 1 tsp Sugar or honey To balance flavors.

Method
 

Preparation
  1. Wipe dried chilies, remove stems, and shake out most seeds. Toast in a dry pan for 20 to 30 seconds per side.
  2. Soak the toasted chilies in hot water for 15-20 minutes until softened.
  3. In a pan, heat oil and sauté chopped onion until soft. Add garlic and cook for 30 seconds. Add spices and stir briefly. Toss in nuts or seeds and stir until toasty.
Building the Sauce
  1. Blend softened chilies (drained), onion mix, crushed tomatoes, torn tortilla, and broth until smooth.
  2. Pour blended sauce into a pot and simmer for 10 minutes, stirring often.
  3. Stir in chopped chocolate until melted, and taste. Adjust with salt or a pinch of sugar/honey if necessary.
Cooking the Chicken
  1. Season the chicken with salt, sear quickly in the sauce, then cover and simmer until cooked through (about 20-25 minutes). Shred if desired.
  2. For precooked or rotisserie chicken, warm it in the sauce for 10-15 minutes.

Notes

Mole is flexible; adjust spice levels, use alternative thickeners if needed, and store leftovers in the fridge or freeze for up to 3 months. Serve with rice, tortillas, and beans.