Chicken Mole

A rich and complex Mexican dish featuring tender chicken in a deep, dark mole sauce made with dried chiles, chocolate, nuts, and spices. This traditional recipe combines sweet and savory flavors with orange, almonds, and Mexican chocolate.

8 servings

2 hr 7 min

Published October 4, 2025

Ingredients

•3 tablespoons peanut oil
•5 pounds skinless boneless chicken thighs
•3 cups low-salt chicken broth
•2 cups orange juice
•1¼ pounds onions
•½ cup sliced almonds
•6 cloves garlic
•4 teaspoons cumin seeds
•4 teaspoons coriander seeds
•4 ounces dried pasilla chiles
•1 ounce dried negro chiles
•¼ cup raisins
•4 strips orange peel
•1½ teaspoons dried oregano
•3.1 ounces Mexican chocolate
•¼ cup fresh cilantro
•16 pieces flour tortillas

Cooking Instructions

1.
Heat 1 tablespoon oil in heavy large pot over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, add chicken to pot; sauté until lightly browned, adding more oil by tablespoonfuls as needed, about 3 minutes per side. Transfer chicken to large bowl.
15 min
2.
Return chicken and any juices to pot. Add broth and orange juice; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes.
25 min
3.
Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sautéuntil nuts and garlic begin to color, about 2 minutes. Add chiles and stir until beginning to soften, about 2 minutes.
22 min
4.
Using tongs, transfer chicken to large bowl. Pour chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, orange peel, and oregano to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.
45 min
5.
Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. DO AHEAD: Can be made 3 days ahead. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving.
15 min
6.
Transfer chicken mole to bowl. Sprinkle with cilantro. Serve with warm tortillas.
5 min

Ingredients

•3 tablespoons peanut oil

•5 pounds skinless boneless chicken thighs

•3 cups low-salt chicken broth

•2 cups orange juice

•1¼ pounds onions

•½ cup sliced almonds

•6 cloves garlic

•4 teaspoons cumin seeds

•4 teaspoons coriander seeds

•4 ounces dried pasilla chiles

•1 ounce dried negro chiles

•¼ cup raisins

•4 strips orange peel

•1½ teaspoons dried oregano

•3.1 ounces Mexican chocolate

•¼ cup fresh cilantro

•16 pieces flour tortillas

Cooking Instructions

Heat 1 tablespoon oil in heavy large pot over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, add chicken to pot; sauté until lightly browned, adding more oil by tablespoonfuls as needed, about 3 minutes per side. Transfer chicken to large bowl.

15 min

Return chicken and any juices to pot. Add broth and orange juice; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes.

25 min

Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sautéuntil nuts and garlic begin to color, about 2 minutes. Add chiles and stir until beginning to soften, about 2 minutes.

22 min

Using tongs, transfer chicken to large bowl. Pour chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, orange peel, and oregano to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.

45 min

Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. DO AHEAD: Can be made 3 days ahead. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving.

15 min

Transfer chicken mole to bowl. Sprinkle with cilantro. Serve with warm tortillas.

5 min