The aroma that wafted from the kitchen that evening was unlike anything I had experienced before. A rich, complex, and deeply savory scent, tinged with a hint of sweetness and spice, filled the air, promising something extraordinary. That night, I decided to try my hand at Easy Chicken Mole, a recipe that had been bookmarked for far too long. Let me tell you, the anticipation was well-founded. From the first bite, my family was hooked. Even my pickiest eater, who usually shies away from anything too “saucy,” devoured their plate with gusto, asking for seconds and even thirds! The depth of flavor achieved with such a seemingly simple recipe was astonishing. It was comforting, exotic, and utterly delicious all at once. This Easy Chicken Mole has become a staple in our home, a testament to its incredible taste and surprising ease of preparation. If you’re looking to impress your family or guests with a dish that’s both sophisticated and approachable, look no further. This recipe is your gateway to mole magic.

Ingredients

To embark on your Easy Chicken Mole journey, gather these readily available ingredients. Don’t be intimidated by the list; each element plays a crucial role in building the complex flavor profile that makes mole so captivating. We’ve focused on simplicity and accessibility without sacrificing the authentic taste you crave.

Chicken: 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces. Chicken thighs tend to be more forgiving and flavorful, but breasts work equally well for a leaner option.
Onion: 1 large yellow onion, roughly chopped. Yellow onions provide a foundational savory base for the mole.
Garlic: 4 cloves garlic, minced. Garlic adds pungent depth and aroma, essential to the mole’s character.
Canned Tomatoes: 1 (14.5 oz) can diced tomatoes, undrained. Tomatoes contribute acidity, sweetness, and body to the sauce. Diced tomatoes are convenient, but you can also use crushed tomatoes for a smoother sauce.
Chicken Broth: 2 cups chicken broth. Low sodium broth is recommended to control the salt level. Broth provides moisture and enhances the chicken flavor.
Chipotle Peppers in Adobo Sauce: 2-3 chipotle peppers from a can, plus 1 tablespoon adobo sauce. Chipotles bring smokiness and a moderate level of heat. Adjust the number of peppers to your spice preference. The adobo sauce adds further depth and complexity.
Almonds: 1/4 cup slivered almonds. Almonds provide a nutty richness and help thicken the mole sauce. You can also use other nuts like peanuts or pecans for variations in flavor.
Raisins: 1/4 cup raisins. Raisins introduce a touch of sweetness that balances the savory and spicy elements of the mole.
Mexican Chocolate: 1 ounce Mexican chocolate (like Abuelita or Ibarra), roughly chopped. Mexican chocolate, with its subtle cinnamon and spice notes, is a key ingredient that adds a distinctive sweetness and richness to traditional mole. If unavailable, you can substitute with semi-sweet chocolate and a pinch of cinnamon.
Ground Cumin: 1 teaspoon ground cumin. Cumin brings a warm, earthy aroma and flavor that complements the other spices.
Dried Oregano: 1 teaspoon dried oregano. Mexican oregano is preferred if available for a more authentic flavor, but regular oregano will also work. Oregano adds a slightly peppery and herbaceous note.
Ground Cinnamon: 1/2 teaspoon ground cinnamon. Cinnamon enhances the warmth and sweetness of the mole, especially when paired with the chocolate.
Salt: 1 teaspoon salt, or to taste. Salt is crucial for balancing all the flavors and enhancing the overall taste.
Black Pepper: 1/2 teaspoon black pepper, or to taste. Black pepper adds a subtle bite and complexity.
Vegetable Oil: 2 tablespoons vegetable oil. Used for sautéing the chicken and vegetables.

Instructions

Now that you have all your ingredients ready, let’s dive into the surprisingly simple steps to create this Easy Chicken Mole. Don’t be intimidated; this recipe is designed to be approachable for home cooks of all levels. Follow these instructions, and you’ll be enjoying a delicious and flavorful mole in no time.

Step 1: Sauté the Chicken

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, being careful not to overcrowd the pot. Overcrowding can lower the temperature of the oil and cause the chicken to steam instead of sear, hindering browning. Work in batches if necessary to ensure each piece browns nicely. Season the chicken with a pinch of salt and pepper as it cooks. Sear the chicken on all sides until it is nicely browned, about 3-4 minutes per side. Browning the chicken adds depth of flavor to the final dish through the Maillard reaction. You don’t need to cook the chicken completely through at this stage; it will finish cooking in the mole sauce. Remove the browned chicken from the pot and set aside.

Step 2: Sauté Aromatics

Reduce the heat to medium. In the same pot, add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent sticking and ensure even cooking. Softening the onion releases its sweetness and mellows its sharpness, creating a flavorful base for the mole. Add the minced garlic to the pot and cook for another minute until fragrant. Be careful not to burn the garlic, as burnt garlic can become bitter. Cooking the garlic briefly releases its aromatic oils, enhancing the overall flavor of the mole.

Step 3: Build the Mole Sauce

Add the canned diced tomatoes (undrained), chipotle peppers in adobo sauce (including the adobo sauce), almonds, raisins, ground cumin, dried oregano, and ground cinnamon to the pot with the onions and garlic. Stir everything together to combine. The tomatoes provide acidity and body, while the chipotle peppers introduce smokiness and heat. Almonds and raisins add nutty richness and sweetness, respectively. The spices layer in warm, earthy, and aromatic notes that are characteristic of mole.

Step 4: Simmer and Blend

Pour in the chicken broth, ensuring it covers the ingredients in the pot. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes. Simmering allows all the flavors to meld together and deepen, creating a more complex and harmonious sauce. After simmering, carefully transfer the sauce to a blender (or use an immersion blender directly in the pot). Blend until completely smooth. Blending creates a velvety texture, essential for a good mole. Be cautious when blending hot liquids; vent the blender lid slightly and start on a low speed, gradually increasing to high to prevent splattering. If using an immersion blender, blend directly in the pot until smooth, taking care to avoid splashing.

Step 5: Finish the Mole and Cook Chicken

Pour the blended mole sauce back into the pot. Add the browned chicken pieces and chopped Mexican chocolate to the sauce. Stir gently to combine and ensure the chicken is submerged in the sauce. Bring the mole back to a gentle simmer. Reduce the heat to low, cover the pot, and simmer for another 20-25 minutes, or until the chicken is cooked through and tender, and the mole sauce has thickened slightly. Simmering the chicken in the mole sauce allows it to absorb the flavors and become incredibly tender. The Mexican chocolate will melt and enrich the sauce, adding its signature sweetness and spice notes. Stir occasionally during the simmering process to prevent sticking and ensure even cooking.

Step 6: Season and Serve

Taste the mole and season with additional salt and pepper as needed. The flavor should be a balance of savory, sweet, spicy, and nutty. Adjust the seasoning to your preference. If you prefer a spicier mole, you can add a pinch of cayenne pepper or another chopped chipotle pepper. If you prefer a sweeter mole, you can add a touch more Mexican chocolate or a teaspoon of brown sugar. Once the mole is perfectly seasoned, it is ready to serve. Garnish with a sprinkle of chopped cilantro or sesame seeds, if desired, for added visual appeal and a fresh herbal note.

Nutrition Facts

This Easy Chicken Mole recipe is not only delicious but also provides a good source of protein and various nutrients. Keep in mind that these are approximate values and can vary depending on specific ingredient brands and portion sizes.

Servings: Approximately 6 servings. This recipe is designed to comfortably serve 6 people as a main course.
Calories per Serving: Approximately 450-550 calories per serving. This is an estimated range, considering the protein from the chicken, the richness of the mole sauce, and the inclusion of nuts and chocolate.

Nutritional Highlights (per serving, approximate):

Protein: 35-40 grams. Chicken is an excellent source of lean protein, essential for muscle building and satiety.
Fat: 25-30 grams. Includes healthy fats from almonds and olive oil, as well as some saturated fat from the chicken and chocolate.
Carbohydrates: 30-35 grams. From tomatoes, onions, raisins, and chocolate.
Fiber: 5-7 grams. From vegetables, nuts, and spices.

Important Note: For more precise nutritional information, you can use online nutritional calculators and input the specific brands and quantities of ingredients used. This recipe, while flavorful and satisfying, should be enjoyed as part of a balanced diet.

Preparation Time

One of the best things about this Easy Chicken Mole recipe is that it doesn’t require hours in the kitchen. It’s designed to be relatively quick and straightforward, perfect for a weeknight meal or a weekend gathering.

Prep Time: 20 minutes. This includes chopping the onion, garlic, chicken, and measuring out the spices and other ingredients. Efficient knife skills can further reduce prep time.
Cook Time: 45 minutes. This includes searing the chicken (5-7 minutes), sautéing aromatics (7-8 minutes), simmering the sauce (15-20 minutes), and simmering chicken in mole (20-25 minutes).
Total Time: Approximately 1 hour and 5 minutes. From start to finish, you can have this delicious Easy Chicken Mole on the table in just over an hour.

How to Serve

Easy Chicken Mole is a versatile dish that can be served in a variety of ways. Here are some classic and creative serving suggestions to elevate your mole experience:

Classic with Rice:
- Mexican Rice: Serve the chicken mole over fluffy Mexican rice (rice cooked with tomatoes, onions, and sometimes peas and carrots). This is the most traditional and popular way to enjoy mole.
- White Rice: Simple steamed white rice is also a great accompaniment, allowing the rich flavors of the mole to shine through.
- Cilantro Lime Rice: For a fresher and brighter flavor, serve with cilantro lime rice.
With Tortillas:
- Warm Corn Tortillas: Heat up corn tortillas and serve them alongside the mole for scooping up the delicious sauce and chicken. This is a fantastic way to enjoy mole in a more casual, taco-style setting.
- Flour Tortillas: Flour tortillas are also a good option, especially if you prefer a softer texture.
Toppings and Garnishes:
- Sesame Seeds: Toasted sesame seeds are a classic mole garnish, adding a nutty flavor and visual appeal.
- Chopped Cilantro: Freshly chopped cilantro provides a bright, herbaceous counterpoint to the richness of the mole.
- Diced White Onion: A sprinkle of finely diced white onion adds a bit of sharpness and texture.
- Queso Fresco or Cotija Cheese: Crumbled queso fresco or cotija cheese adds a salty and slightly tangy element that complements the mole.
- Sour Cream or Mexican Crema: A dollop of sour cream or Mexican crema can add coolness and creaminess, especially if your mole is on the spicier side.
- Pickled Onions: Pickled red onions offer a tangy and acidic contrast to the rich mole.
Side Dishes:
- Refried Beans: A side of refried beans (either black beans or pinto beans) is a classic Mexican accompaniment.
- Salad: A simple green salad with a light vinaigrette can provide a refreshing contrast to the richness of the mole.
- Roasted Vegetables: Roasted vegetables like sweet potatoes, zucchini, or bell peppers can add a healthy and flavorful side.

Additional Tips for Perfect Easy Chicken Mole

Elevate your Easy Chicken Mole from good to outstanding with these helpful tips and tricks. These insights will help you fine-tune your technique and ensure a consistently delicious result every time.

Toast Your Almonds (Optional but Recommended): While the recipe calls for slivered almonds, toasting them beforehand can significantly enhance their nutty flavor. Spread the almonds in a dry skillet over medium heat and toast for 2-3 minutes, stirring frequently, until lightly golden and fragrant. Be careful not to burn them. Toasting almonds deepens their flavor and adds an extra layer of complexity to the mole.
Spice Level Adjustment is Key: Mole recipes can vary widely in spice level. This “easy” version is designed to be moderately spicy, thanks to the chipotle peppers. However, you can easily adjust the heat to your preference. For a milder mole, use only 1-2 chipotle peppers or remove the seeds and membranes (which contain most of the heat) before adding them. For a spicier mole, add an extra chipotle pepper or a pinch of cayenne pepper. Always taste and adjust as you go.
Don’t Skip the Mexican Chocolate: Mexican chocolate is a crucial ingredient that provides a unique sweetness and subtle spice notes (often from cinnamon) that are characteristic of authentic mole. While semi-sweet chocolate can be used in a pinch, the flavor won’t be quite the same. Look for brands like Abuelita or Ibarra in the Hispanic foods section of your grocery store. The slightly grainy texture of Mexican chocolate also contributes to the mole’s texture.
Simmering is Your Friend: Patience is key when making mole. The simmering process is crucial for allowing the flavors to meld and deepen. Don’t rush the simmering steps. Low and slow cooking is what transforms the individual ingredients into a harmonious and complex sauce. The longer it simmers, the richer and more flavorful your mole will become.
Make it Ahead for Deeper Flavor: Mole is a dish that often tastes even better the next day. Making the mole a day ahead of time allows the flavors to fully develop and deepen as they sit. Simply prepare the mole as instructed, let it cool completely, and store it in an airtight container in the refrigerator. Reheat gently on the stovetop before serving, adding a little extra broth if needed to thin the sauce to your desired consistency. This make-ahead tip is perfect for busy schedules and for ensuring maximum flavor.

Frequently Asked Questions (FAQ)

Got questions about making Easy Chicken Mole? We’ve got answers! Here are some common questions and helpful tips to ensure your mole-making experience is smooth and successful.

Q1: Can I make this mole vegetarian or vegan?

A: Yes, absolutely! To make this mole vegetarian, simply omit the chicken. You can add hearty vegetables like roasted sweet potatoes, cauliflower florets, or mushrooms to the mole sauce during the final simmering stage to make it a satisfying vegetarian main dish. For a vegan version, ensure your chocolate is dairy-free (many brands of Mexican chocolate are naturally vegan, but always check the label) and use vegetable broth instead of chicken broth. The rich flavors of the mole sauce will complement the vegetables beautifully.

Q2: I don’t have Mexican chocolate. What can I substitute?

A: If you can’t find Mexican chocolate, you can substitute with semi-sweet chocolate. For every ounce of Mexican chocolate, use 1 ounce of semi-sweet chocolate and add a pinch of ground cinnamon (about 1/4 teaspoon) to mimic the subtle spice notes of Mexican chocolate. While it won’t be a perfect match, this substitution will still provide the necessary sweetness and richness to the mole.

Q3: My mole sauce is too thick. How can I thin it out?

A: If your mole sauce becomes too thick, you can easily thin it out by adding a little more chicken broth or water. Add liquid gradually, a quarter cup at a time, stirring well after each addition until you reach your desired consistency. Simmer for a few more minutes after adding liquid to allow the flavors to meld again.

Q4: Can I freeze leftover chicken mole?

A: Yes, chicken mole freezes very well! Allow the mole to cool completely, then transfer it to freezer-safe containers or freezer bags. For best results, freeze in portion sizes that you’ll use at one time. Frozen mole can be stored in the freezer for up to 3 months. To thaw, place in the refrigerator overnight or use the defrost setting on your microwave. Reheat gently on the stovetop or in the microwave until heated through, adding a splash of broth or water if needed to adjust the consistency after thawing.

Q5: Is mole supposed to be spicy?

A: Mole can range in spice level from mild to very spicy, depending on the type of mole and the recipe. This Easy Chicken Mole recipe is designed to be moderately spicy, with a pleasant warmth from the chipotle peppers. If you are sensitive to spice, start with fewer chipotle peppers and taste as you go. You can always add more spice later if you want. If your mole ends up being too spicy, you can try adding a dollop of sour cream or Mexican crema when serving to help cool it down