Name: Chicken Mole With Rice Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Mexican
Ingredients: 10 dried guajillo chilies, stems removed; 4 dried ancho chilies, stems removed; 3 dried pasilla chilies, stems removed; 5 Roma tomatoes, quartered; 1 large white onion, sliced; 8–10 garlic cloves; 5 dried pitted prunes; 2 corn tortillas, toasted until crunchy; 2 tsp salt; 1 tsp ground cinnamon; 1 tsp dried oregano; ¼ tsp ground cloves; 6 cups low-sodium chicken broth (or broth reserved from cooking chicken); 1 tablet Abuelita chocolate (or ¾ cup semisweet chocolate chips); 2 tbsp peanut butter; 2 tbsp granulated sugar; Whole chicken pieces; 1 whole onion (for poaching chicken); 3 garlic cloves (for poaching chicken); 2 tsp salt (for poaching chicken); 8 cups water; Mexican rice; Warm tortillas; Fresh cilantro (optional garnish); Toasted sesame seeds (optional garnish)

Ingredients

10 dried guajillo chilies, stems removed

4 dried ancho chilies, stems removed

3 dried pasilla chilies, stems removed

5 Roma tomatoes, quartered

1 large white onion, sliced

8–10 garlic cloves

5 dried pitted prunes

2 corn tortillas, toasted until crunchy

2 tsp salt

1 tsp ground cinnamon

1 tsp dried oregano

¼ tsp ground cloves

6 cups low-sodium chicken broth or broth from the cooked chicken

1 tablet Abuelita chocolate or ¾ cup semisweet chocolate chips

2 tbsp peanut butter

2 tbsp granulated sugar

Instructions

Step 1: In a large pot, combine chicken, whole onion, 3 garlic cloves, salt, and 8 cups water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes. Cook until chicken reaches 165°F internally. Remove chicken and set aside. Strain and reserve broth for mole sauce.

Step 2: Preheat oven to 475°F. Place guajillo, ancho, and pasilla chilies on a foil-lined baking sheet. Toast in the oven for 6 minutes, flipping halfway through. Transfer to a large bowl and soak in warm water for 30 minutes to 1 hour. Drain and set aside.

Step 3: On the same baking sheet, roast quartered tomatoes and sliced onion for 20 minutes, until deeply browned or lightly charred on the bottom to add depth.

Step 4: In a blender, combine roasted tomatoes, onion, garlic cloves, prunes, toasted tortillas, salt, cinnamon, oregano, cloves, and 3 cups chicken broth. Blend until smooth, about 3 minutes.

Step 5: Heat 2 tbsp olive oil in a large pot over low heat. Strain the blended sauce through a fine mesh strainer into the pot. Reserve about 1 cup of this sauce in the blender.

Step 6: Add the soaked chilies and 3 more cups of broth to the blender with the reserved sauce. Blend until completely smooth, 3–4 minutes. Strain into the pot and stir to combine with the first sauce layer.

Step 7: Bring sauce to a simmer over medium heat. Once bubbling, reduce to medium-low, cover, and simmer for 30–45 minutes. The longer it simmers, the thicker and richer it becomes.

Step 8: Stir in chocolate, peanut butter, and sugar until melted and smooth. Simmer for another 5 minutes. Taste and adjust salt, sweetness, or spice as needed.

Step 9: Arrange chicken pieces in a large shallow bowl or deep platter. Generously ladle mole sauce over the chicken. Serve hot with fluffy Mexican rice, warm tortillas, and garnishes like fresh cilantro and toasted sesame seeds.

Tips & Variations

For a smoother mole, blend the sauce longer or use a high-powered blender.

Substitute semisweet chocolate if you don’t have Abuelita chocolate on hand.

Adding a pinch of cayenne pepper can give the mole an extra spicy kick.

Serve with warm corn tortillas or Mexican rice to complement the rich flavors.

FAQs

Can I use pre-cooked chicken for this mole?

Yes, pre-cooked chicken can be used. Add the cooked chicken to the mole sauce and warm through before serving.

What can I substitute for the dried chilies?

While dried chilies are essential for authentic flavor, you can use chili powder blends or chipotle peppers in adobo in a pinch, but the flavor will be less complex.