Chicken Mole Recipe | Bold Authentic Mexican Flavors

This Chicken Mole recipe is rich with history and bold in flavor, chicken mole is a beloved Mexican dish that brings comfort and celebration to the table. Mole, a deeply layered sauce made with a blend of chilies, spices, nuts, and a hint of chocolate, is the heart of this recipe — perfectly paired with tender chicken. With roots tracing back to both indigenous traditions and Spanish influence, chicken mole is more than a meal, it’s a story of cultural fusion and culinary heritage. Whether you’re preparing this Chicken Mole recipe for a special occasion or simply craving something soulful and satisfying, this recipe brings a taste of Mexico’s most iconic flavors to your kitchen.

Ingredients for Chicken Mole Recipe

FOR THE CHICKEN

• 2-3 chicken breasts

• ½ teaspoon ground cumin

• 1 tablespoon olive oil

• Salt and pepper

• Rice for serving

• Avocado, cilantro, lime wedges for garnish

FOR THE MOLE SAUCE

• 1 tablespoon olive oil

• 1 yellow onion - diced

• 2 garlic cloves - minced

• 1 jalapeño pepper - seeds removed and diced (use more or less to taste)

• 2 small tomatoes - or 1 large tomato, roughly chopped

• ¼ teaspoon dried oregano

• 2 cups chicken broth

• 3 tablespoons unsweetened cocoa powder

• 2 tablespoons brewed espresso or strong brewed coffee - (or use ½ - 1 teaspoon instant coffee)

• teaspoon salt - to taste

• Optional sauce ingredients: 1 tablespoon lime juice, pinch of cinnamon, 2 tablespoons toasted sesame seeds, ¼ cup cashews or peanuts

Instructions for Chicken Mole Recipe

1. Season the chicken breasts with salt and pepper and sprinkle with ground cumin.

2. Preheat a skillet and add the olive oil. Add the seasoned chicken breasts. Cook over medium-high heat for about 5 minutes on each side, or until nicely browned. Remove the chicken onto a plate. The chicken won’t be fully cooked yet, and that’s OK.

3. In the same skillet or in a small saucepan, sauté the diced onion, minced garlic clove, and diced jalapeño in 1 tablespoon of oil for about 5 minutes, or until the onion starts to soften. Add the chopped tomato, and the dried oregano, and sauté for another 2 minutes.

4. Add the chicken broth, cocoa powder, coffee, and salt, to taste. If you want to add cinnamon, sesame seeds, nuts, or lime juice, add them at this time too. Bring to a boil, then reduce the heat and allow to simmer uncovered for 20 minutes, stirring occasionally. It should start to reduce in volume. 

5. Use an immersion blender to puree the sauce until mostly smooth or transfer to a small food processor or blender and process until smooth. Be careful, this is hot! 

6. Add the browned chicken and the sauce back to the skillet, and simmer for another 20-30 minutes, or until the sauce is further reduced and the chicken is fully cooked and starts to shred easily. Adjust salt and pepper, if needed. Add more water a few tablespoons at a time, if necessary, to prevent the sauce from burning or getting too thick.

7. Lightly shred the chicken or roughly dice the chicken. Garnish with cilantro leaves and lime wedges and serve over rice.