Chicken Mole Recipe

Season and brown chicken

Pat chicken thighs dry. Season both sides with 2 tsp salt and 1 tsp black pepper. In a large heavy skillet or Dutch oven, heat 2 tbs vegetable oil over medium-high heat until shimmering. Add chicken thighs skin-side down in a single layer (work in batches if needed). Brown 4–6 minutes per side until deep golden. Transfer browned chicken to a plate.

Simmer chicken

Pour 2 cups chicken stock (or water) into the skillet and deglaze, scraping up browned bits. Return all chicken to the pan, reduce heat to low, cover, and simmer gently for 20–25 minutes until cooked through (internal temperature 165°F / 74°C). Remove chicken and set aside; reserve 1 cup of the cooking liquid to use for the mole sauce.

Stem, seed and tear open the dried chiles. Wipe any dust from the inside; discard seeds and membranes unless you want extra heat (adjust to taste). In a dry skillet over medium heat, toast the chile skins for 10–20 seconds per side until fragrant but not charred, being careful not to burn them. Remove and set aside.

In the same dry skillet, toast 1 cup raw almonds (or peanuts) stirring frequently until golden, 4–6 minutes. Transfer to a bowl. Then toast 2 tbs sesame seeds until golden and aromatic, about 1–2 minutes; reserve a small amount for garnish.

Toast whole spices in the skillet: 3 cloves, 1 tsp peppercorns, 1 tsp coriander (if using seeds) and 1 tsp cumin seeds (or 1 tsp ground cumin if you don't have seeds) for 1–2 minutes until fragrant. Remove and let cool. If you used whole spices, grind them fine in a spice grinder or mortar and pestle.

Bring 2 cups of water to a simmer in a small saucepan. Remove from heat, add toasted chiles and soak 15–20 minutes until softened. Reserve 1/2 cup of the soaking liquid after straining for the blender.

Meanwhile, in the dry skillet or under a broiler, char the halved roma tomatoes, the 1 cup chopped tomato, quartered onion and 6 garlic cloves until softened and lightly blackened in spots, about 8–12 minutes. This deepens flavor for the mole.

Heat 3 tbs vegetable oil in the skillet over medium heat. Add torn stale bread and cook, stirring, until browned and crisp, 2–3 minutes. Add the toasted almonds/peanuts and continue to cook 1–2 minutes to toast together. Transfer toasted bread and nuts to the blender.

Add the charred tomatoes, roasted onion and garlic to the blender along with the softened chiles (stems removed), 2 tbs cocoa powder, 1 oz chopped Mexican or dark chocolate, 1 tbs brown sugar (or piloncillo), 1 tsp ground cinnamon, 1 tsp dried oregano, the ground toasted spices, 1 tsp salt, and the reserved 1/2 cup chile soaking liquid. Purée on high until completely smooth, adding up to 1 cup chicken stock as needed to reach a thick but pourable sauce consistency. Strain the sauce through a fine-mesh sieve back into a bowl or pot for an extra-smooth mole (use a spatula to press sauce through).

Taste and adjust: add additional salt, sugar, or a splash of vinegar (optional) to balance bitterness and acidity.

Return the strained mole sauce to the skillet or a wide saucepan and bring to a gentle simmer over low heat. Cook, stirring frequently, 10 minutes to meld flavors; if sauce is too thick, thin with reserved chicken stock up to 1 cup until you reach desired consistency.

Nestle the cooked chicken thighs into the simmering mole, spooning sauce over each piece. Simmer gently, uncovered, 10–12 minutes to allow the chicken to absorb mole flavors and for sauce to reduce slightly. Taste and correct seasoning.

Transfer chicken to a serving platter and spoon extra mole over the top. Garnish with toasted sesame seeds and chopped cilantro. Serve with warm rice or tortillas and lime wedges on the side.