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Chicken Mole Recipe

Chicken Mole Dish
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Experience the magic of Chicken Mole, where tender chicken meets a rich, chocolate-infused mole sauce, creating an unforgettable meal perfect for any occasion.

Ingredients

Scale
  • 4–6 boneless, skinless chicken thighs
  • 3 dried ancho chiles
  • 2 oz dark chocolate (70% cocoa)
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 2 cups low-sodium chicken broth
  • 1 tsp cumin powder
  • 1 cinnamon stick
  • 2 tbsp olive oil
  • 1 tbsp brown sugar or honey
  • Salt and pepper to taste

Instructions

  1. Soak dried ancho chiles in hot water for 15 minutes until soft. Remove stems and seeds.
  2. In a skillet over medium heat, heat olive oil and sauté sliced onion until golden brown (5-7 minutes). Add minced garlic and cook until fragrant.
  3. Blend softened chiles with sautéed onions, garlic, canned tomatoes, chicken broth, cumin powder, cinnamon stick, sugar (if using), salt, and pepper until smooth.
  4. In the same skillet, sear seasoned chicken thighs over medium-high heat until browned on both sides (about 4 minutes each).
  5. Pour blended mole sauce over the chicken. Simmer on low heat with a lid for 30-40 minutes until the chicken is tender.
  6. Remove the cinnamon stick before serving hot over rice or tortillas with chopped cilantro.

Nutrition

Keywords: Marinate the chicken overnight for richer flavors. Substitute chicken with turkey or tofu for a vegetarian option. Store leftovers in an airtight container in the fridge for up to three days; reheat gently.

Find it online: https://cookingwithruth.com/chicken-mole/