Chicken Mole Dinner Recipe

Prepare chiles

Remove stems and seeds from the ancho and guajillo chiles. Toast chiles gently in a dry skillet over medium heat for 20–30 seconds per side until fragrant (do not burn). Place toasted chiles in a bowl and cover with hot water. Let soak 15 minutes until softened, then drain, reserving 1/2 cup of the soaking liquid.

Brown the chicken

Pat chicken thighs dry and season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy pan over medium-high heat. Brown the chicken skin-side down until golden, about 4–5 minutes, then flip and brown the other side 3 minutes. Transfer browned chicken to a plate and set aside.

Sauté aromatics

Reduce heat to medium and add 2 tablespoons oil or butter to the same pot. Add chopped onion and a pinch of salt, and sauté until softened and translucent, 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Toast spices and tomato paste

Stir in ground cumin, cinnamon, oregano and smoked paprika and toast 30 seconds to bloom the spices. Add 2 tablespoons tomato paste and cook, stirring constantly, 1–2 minutes until the paste darkens slightly.

Blend mole base

In a blender add the rehydrated chiles, sautéed onion-garlic-spice mixture (transfer carefully), 1 cup of the chicken stock, the reserved chile soaking liquid (if desired, up to 1/4 cup), brown sugar, and the optional 1 tablespoon peanut butter or tahini. Blend until very smooth, adding more stock a little at a time if needed to make a pourable sauce (about 1/2 to 1 cup additional).

Simmer mole

Return the blended sauce to the pot. Add the remaining chicken stock (to total about 3 cups in pot), stir to combine, and season with remaining salt and pepper (about 1 teaspoon salt total, adjust to taste). Nestle the browned chicken thighs into the sauce, skin side up. Bring to a gentle simmer, cover partially, and cook over low heat for 30–35 minutes until chicken is cooked through (internal temperature 165°F / 74°C) and sauce has thickened.

Finish with chocolate

Remove chicken to a warm plate. Stir chopped dark chocolate and 1 tablespoon brown sugar into the simmering mole until melted and incorporated. Taste and adjust seasoning — add a pinch more salt, a squeeze of lime, or a touch more sugar if needed. If sauce is too thick, thin with up to 1/2 cup additional stock or water. Return chicken to sauce to warm for 2 minutes before serving.

Prepare rice and beans: Warm cooked Mexican-style rice and beans. Reheat gently on the stove with a splash of water or stock, stirring occasionally until hot (about 5–8 minutes).

Prepare salad and garnishes: Toss mixed salad greens lightly with salt, pepper and a squeeze of lime or a simple vinaigrette. Spoon guacamole into a small bowl, place sour cream and salsa in serving bowls, and chop cilantro.

Warm tortillas: Wrap tortillas in a damp kitchen towel and microwave 30–45 seconds, or heat individually in a dry skillet for 20–30 seconds per side until warm and pliable.

Assemble plate: On each plate, place a portion of rice (about 3/4 cup), a scoop of beans (about 1/2 cup), a chicken thigh topped with 1/3–1/2 cup mole sauce, a small portion of salad, a spoon of guacamole and sour cream, a couple spoonfuls of salsa, a sprinkle of chopped cilantro and a lime wedge. Serve tortillas on the side.