I’m still buzzing from the moment I nailed my chicken mole—the one that absolutely roars with bold, unforgettable flavor from Cuba Queen’s fiery playbook. This isn’t just any chicken with mole sauce; it’s a full-on flavor celebration. Picture this: a rich, smoky, slightly sweet sauce that hugs juicy chicken pieces, weaving in toasted spices and a hint of chocolate that steals the show. The first time I built this chicken mole, I was deep in a test-kitchen frenzy, tasting batch after batch, chasing the perfect balance. The breakthrough came when I took a detour from the typical store-bought mole sauce and started making my own from scratch—a true traditional Mexican mole adventure. It was like unlocking a secret flavor vault.
This recipe landed right in my heart—and quickly earned a new title at my table. Every bite delivers that complex, layered punch that made even my spice-loving friends pause in awe. Chicken mole here doesn’t play it safe. It’s bold, it’s unapologetic, and every taste sparks a celebration-worthy flavor rush that only a true Cuban Queen can command. If you’re ready to take your taste buds on a deep dive into something rich and vibrant, buckle up. This chicken mole recipe is about to own your dinner plate.
For fellow flavor adventurers, this dish is a next-level culinary playground moment. I can’t wait for you to bring this chicken mole into your kitchen and watch it transform everyday dinner into a full-on fiesta. Oh—and if you crave other towering flavor bombs, you NEED to check out my garlic parmesan chicken skewers for some sizzle or my sweet chili chicken bowl for a whole different kind of magic.
Ingredients You Need for This:
This chicken mole ingredient list is short but mighty! Here’s the lineup that makes the magic happen:
- 4 lbs bone-in, skin-on chicken thighs (the secret to epic chicken mole is juicy thighs, not boring breasts)
- 3 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 1 dried guajillo chile, stem and seeds removed
- 1/4 cup toasted sesame seeds
- 1 small onion, chopped
- 3 garlic cloves, peeled
- 1/2 cup crushed tomatoes (fresh or canned works)
- 2 oz dark Mexican chocolate (splurge on this one chicken mole ingredient—authentic, bittersweet chocolate is a game-changer)
- 1/4 cup almonds or peanuts, toasted
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 cups rich chicken broth (homemade or high-quality store-bought)
- Salt and pepper to taste
- 1 tbsp vegetable oil or lard (your call, but lard brings that old-school traditional Mexican mole richness)
The game-changing move? Skip pre-packaged mole sauces—they never deliver the deep complexity that a homemade traditional Mexican mole has. You’ll find the best dried chiles for this chicken mole at your local Latin market or reliable online spice shops. Toasting those chiles yourself unlocks a flavor layer that’s impossible to fake. Don’t scrimp on the chocolate either; that touch of dark Mexican chocolate turns the sauce from good to unforgettable.
Budget-friendly? Swap almonds for peanuts and fresh tomatoes for canned. It still packs a punch. For storage, prep your toasted chiles and nuts in advance—it makes your mole sauce recipe a breeze when you’re ready to cook.
Step-by-Step Instructions:
Ready to rock your kitchen with chicken mole? Follow these steps to create a sauce that’s pure magic.
- Prep your dried chiles by roasting them lightly on a dry skillet until fragrant but not burned. This usually takes about 2 minutes per side. Don’t skip this step—this is where most people mess up their chicken mole and settle for flat flavors. You’re not most people.
- Soak these toasted chiles in hot water for 20-30 minutes until they soften like a flavor sponge.
- While soaking, toast your sesame seeds, almonds (or peanuts), and spices in the skillet until aromatic. This builds that traditional Mexican mole backbone.
- Blend the softened chiles, toasted nuts, sesame, garlic, onion, crushed tomatoes, cinnamon, cumin, oregano, and chicken broth in a high-powered blender until smooth. Your chicken mole sauce should have a velvety, luscious texture with a deep reddish-brown color. This blending moment transforms your ingredients into bold flavor gold.
- Transfer the sauce to a heavy-bottomed pot, simmer gently for at least 30 minutes, stirring occasionally. Add the dark chocolate during the last 10 minutes until melted and fully incorporated. Don’t rush this; the slow simmer thickens the sauce and balances those intense flavors.
- While the sauce simmers, season your chicken thighs with salt and pepper, then brown them in oil or lard over medium-high heat until skin is crispy. This step locks in juicy flavor under that intense mole sauce.
- Pour your finished mole sauce over the browned chicken in your skillet or Dutch oven. Cover and simmer on low for 30-40 minutes until the chicken is cooked through, tender, and swollen with mole goodness.
- Taste and adjust salt, pepper, or a pinch of sugar if needed (this rounds out the traditional Mexican mole flavor beautifully).
Pro tip for chicken mole perfection: don’t rush the simmering stages. The complexity blossoms when you give time to develop. And hey, while your chicken mole is working its magic, grab your camera—this is Instagram gold!
Presentation:
People absolutely lose their minds when I serve this chicken mole at dinner parties! Plate your mole poblano chicken with a side of fluffy Mexican rice or creamy refried beans for the ultimate duo. Garnish your chicken mole with scattered toasted sesame seeds and freshly chopped cilantro to bring brightness.
For an Instagram-worthy twist, spoon extra mole sauce artistically over the chicken, letting it pool naturally on a colorful plate. Bright lime wedges add a fresh contrast that pops in pics and on palate.
Chicken mole was the star of my last fiesta, and I’ve seen guests lean in multiple times to whisper, “This is next-level.” It fits every celebration—from casual taco nights to full-on feast days.
If you end up with leftovers (you probably will), turn them into enchiladas with mole by rolling the chicken into warm corn tortillas, drenching in sauce, and broiling topped with melted cheese. Talk about a flavor encore!
Seasonal variations? Yes. I’ve added pumpkin puree in fall for a subtly sweet twist and swapped almonds for pepitas to keep things crunchy and fresh in the summer months.
For bold flavor adventures beyond chicken mole, treat yourself to my garlic parmesan chicken skewers or the chicken parmesan grilled cheese for different vibes packed with flavor. Don’t forget to peek into what Sonoma County’s top Mexican mole is all about with this community post and get inspired by mole wisdom from Reddit’s discussion on what to eat with mole.
FAQs:
1. Can I make this chicken mole spicier? Absolutely. Add a pinch of chipotle powder or an extra guajillo chile during the soaked chile stage for an intense smoky heat that wakes up your taste buds.
2. What if I don’t have all the traditional dried chiles? Use what you have—like pasilla or ancho alone—but avoid mixing fresh green chiles here. For a solid backup, your local Latin market usually stocks a great dried chile selection to make your chicken mole truly shine. Chiles are the backbone.
3. How do I know when my chicken mole sauce is perfectly done? When it’s thickened to a velvety consistency and the chocolate blends seamlessly with no bitter edges. The aroma should be rich with earthy spices and a hint of sweet warmth.
4. Can the chicken mole sauce freeze well? Yes, freeze it in airtight containers for up to 3 months. Thaw in the fridge and reheat gently to keep that mole poblano chicken flavor intact.
5. What sides go best with chicken mole? Mexican rice, refried beans, fresh tortillas, or even a crisp cucumber salad. For a twist on my famous enchiladas with mole, check out community favorites from Reddit’s mole lovers.
6. Is this chicken mole recipe authentic? It’s inspired by traditional Mexican mole but adjusted for bold home kitchens. For a deep dive into authentic mole poblano chicken, Pati Jinich’s take is a must-see.
7. Can this chicken mole be made in a slow cooker? Totally! Brown chicken first, then pour sauce over and slow cook for four hours on low. It’s hands-off flavor magic.
Remember, feedback from my flavor adventurer community keeps improving this recipe—don’t hesitate to tweak spices to suit your vibe. You’ve got this!
Conclusion:
This chicken mole recipe is a full-on flavor explosion that embodies Cuba Queen’s fearless love for bold tastes and unforgettable meals. It’s the perfect blend of tradition and fiery flair, turning everyday chicken with mole sauce into a celebratory dish.
My chicken mole Power Tips:
- Toast your dried chiles—they are the key to rich flavor depth.
- Use dark Mexican chocolate for real mole poblano chicken authenticity.
- Don’t rush the simmer. Good things come to those who wait.
Variations I’ve rocked include pumpkin mole poblano chicken for fall, peanut-topped mole for crunch, and fiery chipotle chicken mole that steals the show at parties. Among these, the classic mole poblano chicken gets the biggest “wow” every time.
Make this chicken mole your signature flavor bomb. I know your kitchen will buzz with the same epic energy I had creating mine. Bring your own twist, share your tasty triumphs, and let this dish become the star of your next celebration.
Get hyped, flavor adventurer. Your chicken mole journey starts now—let’s see those cooking conquests and unforgettable mole memories! And hey, when you’re ready for your next flavor thrill, swing by for chicken parmesan grilled cheese or my silky sweet chili chicken bowl. Happy mole making!
chicken mole
Chicken mole is a rich and flavorful Mexican dish featuring tender chicken simmered in a complex sauce made from chilies, chocolate, and aromatic spices.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 dried ancho chilies
- 2 dried guajillo chilies
- 1 dried chipotle chili
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cloves
- 1 tablespoon peanut butter
- 1 ounce Mexican chocolate, chopped
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Toast the dried chilies in a dry skillet over medium heat until fragrant, about 2 minutes. Remove stems and seeds, then soak chilies in hot water for 15 minutes.
- In a blender, combine soaked chilies with garlic, onion, cinnamon, cumin, coriander, cloves, peanut butter, tomato paste, sugar, and a cup of chicken broth. Blend until smooth.
- Heat vegetable oil in a large skillet over medium heat. Brown the chicken thighs on both sides, about 4 minutes per side. Remove and set aside.
- Pour the chili sauce into the skillet and cook for 5 minutes, stirring frequently.
- Add the chopped Mexican chocolate and remaining chicken broth. Stir until chocolate melts into the sauce.
- Return chicken thighs to the skillet, cover, and simmer on low heat for 30-40 minutes until chicken is cooked through and tender.
- Season with salt to taste. Garnish with fresh cilantro before serving.
Notes
For an extra smoky flavor, try adding a small piece of smoked dried chili or serve with warm tortillas and rice.