Vegetable-Infused Chicken Mole with Dark Chocolate Recipe

Introduction

Chicken Mole is a rich, flavorful Mexican dish featuring tender chicken smothered in a complex, chocolate-infused sauce. This recipe balances savory, sweet, and spicy elements for a comforting and impressive meal.

Ingredients

• 4 cups low-sodium chicken stock or broth
• 2 cups orange juice
• 1 head of garlic, halved through the equator, plus 8 garlic cloves, finely chopped
• 3 bay leaves
• 2 tablespoons kosher salt
• 1 (3 1/2- to 4-lb.) whole chicken, quartered
• 4 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, finely chopped
• 4 plum tomatoes, finely chopped
• 2 tablespoons tomato paste
• 6 dried guajillo chiles, stems, seeds, and ribs removed
• 3 dried pasilla chiles, stems, seeds, and ribs removed
• 2 (6″) corn tortillas
• 3 tablespoons raw sesame seeds, plus more for serving
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon whole black peppercorns
• 1 ounce French bread, torn into pieces (about 2 cups)
• 1/4 cup raisins
• 2 ounces dark chocolate (90% cacao), chopped

Instructions

1. Step 1: In a large pot over high heat, bring chicken stock, orange juice, halved head of garlic, bay leaves, kosher salt, and 2 cups of water to a boil. Add the quartered chicken, reduce heat to medium-low, and simmer until the chicken reaches 160°F (about 10 minutes). Remove the chicken and strain the stock into a large bowl, discarding solids.
2. Step 2: In a large shallow pan over medium-low heat, warm 2 tablespoons of olive oil. Add the chopped onion and finely chopped garlic, cooking until the onion is translucent and soft, about 10 minutes. Add the tomatoes and increase heat to medium. Cook while mashing tomatoes until softened and nearly smooth, about 10 more minutes. Stir in tomato paste and cook for 1 minute more. Let cool.
3. Step 3: Transfer the tomato mixture to a blender and blend until smooth, about 1 minute. Pour into a medium bowl and wipe out the blender.
4. Step 4: In the same pan over medium-high heat, heat the remaining 2 tablespoons olive oil. Toast the dried guajillo and pasilla chiles, turning occasionally, until browned, approximately 1 minute. Transfer to a large bowl.
5. Step 5: Toast the corn tortillas in the same pan over medium-high heat, turning once, until dark brown, about 1 minute per side. Add to the bowl with the chiles.
6. Step 6: Toast the sesame seeds, coriander seeds, cumin seeds, and black peppercorns in the pan over medium-high heat, stirring frequently until fragrant, about 1 minute. Add them to the bowl as well.
7. Step 7: Add torn bread pieces, raisins, and 4 cups of the reserved stock to the bowl. Stir lightly and let soak for 10 minutes. Then, transfer this mixture to the blender and blend on high until smooth, about 3 minutes.
8. Step 8: Combine the mole sauce, chopped dark chocolate, tomato mixture, and cooked chicken in a large pot. Bring to a boil, then lower heat to simmer. Cook, stirring occasionally, until the sauce thickens, chocolate melts, and chicken is warmed through, about 15 minutes.
9. Step 9: Serve the chicken on plates, spoon the mole sauce generously over top, and garnish with additional sesame seeds.

Tips & Variations

• Toast spices carefully to bring out their aroma but avoid burning for a smooth mole flavor.
• Substitute dried chiles with milder varieties if you prefer less heat.
• Use homemade chicken stock for deeper, richer flavor.
• Add a splash of lime juice at the end for brightness.

Storage

Store leftover chicken mole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mole sauce ahead of time?

Yes, mole sauce can be prepared in advance and refrigerated for up to 2 days. Reheat thoroughly before adding the chicken.

What can I serve with chicken mole?

Chicken mole pairs well with rice, warm tortillas, and simple sides like steamed vegetables or black beans to balance the rich sauce.

Vegetable-Infused Chicken Mole with Dark Chocolate Recipe

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★★★★★

4.4 from 98 reviews

This Chicken Mole recipe combines rich, complex flavors with tender chicken simmered in a luscious homemade mole sauce made from dried chiles, tomatoes, spices, chocolate, and aromatic ingredients. It delivers an authentic Mexican experience with a delicious balance of savory, sweet, and smoky notes.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken and Broth

• 4 cups low-sodium chicken stock or broth
• 2 cups orange juice
• 1 head of garlic, halved through the equator
• 8 garlic cloves, finely chopped
• 3 bay leaves
• 2 tablespoons kosher salt
• 1 (3 1/2- to 4-lb.) whole chicken, quartered
• 4 tablespoons extra-virgin olive oil, divided

Sauce Base

• 1 medium yellow onion, finely chopped
• 4 plum tomatoes, finely chopped
• 2 tablespoons tomato paste

Chiles and Tortillas

• 6 dried guajillo chiles, stems, seeds, and ribs removed
• 3 dried pasilla chiles, stems, seeds, and ribs removed
• 2 (6″) corn tortillas

Spices and Other Ingredients

• 3 tablespoons raw sesame seeds, plus more for serving
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon whole black peppercorns
• 1 ounce French bread, torn into pieces (about 2 cups)
• 1/4 cup raisins
• 2 ounces dark chocolate (90% cacao), chopped

Instructions

1. Simmer the Chicken: In a large pot over high heat, combine chicken stock, orange juice, halved head of garlic, bay leaves, kosher salt, and 2 cups of water, and bring to a boil. Add the quartered chicken, reduce heat to medium-low, and simmer, stirring occasionally, until the chicken reaches an internal temperature of 160°F (about 10 minutes). Remove the chicken to a plate and strain the stock through a fine-mesh sieve into a large bowl, discarding solids.
2. Prepare Tomato Mixture: Heat 2 tablespoons of olive oil in a large shallow pan over medium-low heat. Add chopped onion and chopped garlic; cook, stirring occasionally, until onions are translucent and soft, about 10 minutes. Add chopped tomatoes, increase heat to medium, and cook while mashing tomatoes until softened and nearly smooth, about 10 minutes. Stir in tomato paste and cook for another minute until the mixture turns brick red. Let it cool slightly.
3. Blend Tomato Mixture: Transfer the tomato mixture to a blender and blend on high speed until smooth, about 1 minute. Pour the mixture into a medium bowl and wipe out the blender.
4. Toast Chiles: Using the same pan over medium-high heat, add remaining 2 tablespoons olive oil. Toast guajillo and pasilla chiles, turning occasionally, until lightly browned and fragrant, about 1 minute. Transfer toasted chiles to a large bowl.
5. Toast Tortillas: In the same pan at medium-high heat, toast the corn tortillas, turning once, until dark brown on both sides, about 1 minute per side. Transfer to the bowl with the chiles.
6. Toast Seeds and Spices: In the same pan over medium-high heat, toast sesame seeds, coriander seeds, cumin seeds, and black peppercorns, stirring frequently, until fragrant, about 1 minute. Add toasted spices to the bowl with the chiles and tortillas.
7. Soak and Blend Sauce Ingredients: Add torn French bread, raisins, and 4 cups of the reserved chicken stock to the bowl with chiles, tortillas, and spices. Stir to combine and let soak for 10 minutes. Transfer contents to the blender and blend on high speed until completely smooth, about 3 minutes.
8. Simmer Mole Sauce with Chicken: Transfer the blended sauce, chopped dark chocolate, tomato mixture, and cooked chicken back into a large pot. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until the sauce thickens, chocolate melts, and chicken is warmed through, about 15 minutes.
9. Serve: Divide the chicken among plates and spoon the rich mole sauce over each portion. Garnish with additional raw sesame seeds before serving.

Notes

• Use a good quality 90% cacao dark chocolate for authentic depth of flavor.
• Removing chile seeds and ribs reduces bitterness and controls heat level.
• Simmering chicken in both stock and orange juice adds subtle sweetness and complexity.
• Be careful not to overcook chicken to keep it juicy and tender.
• This dish pairs well with steamed rice or warm tortillas.
• For a spicier mole, leave some chile seeds in or add a pinch of cayenne pepper.

Keywords: chicken mole, mole sauce, Mexican chicken recipe, homemade mole, traditional mole, chicken stew, spicy chicken, Mexican cuisine