Authentic Chicken Mole – all recipe21

Here’s a traditional, authentic-style Chicken Mole (Mole Poblano) — rich, savory, slightly sweet, and deeply flavorful 🌶️🍫
This is the classic version made from dried chiles, nuts, spices, and a touch of chocolate.

Authentic Chicken Mole (Mole Poblano)

Ingredients

Chicken

3–4 lb chicken (cut into pieces or bone-in thighs/drumsticks)
1 small onion
3 cloves garlic
Salt

Mole Sauce

4 dried ancho chiles
3 dried pasilla chiles
2 dried guajillo chiles
2 tbsp oil or lard (traditional)
1 small onion, sliced
3 cloves garlic
¼ cup raisins
¼ cup almonds or peanuts
¼ cup sesame seeds (plus extra for topping)
1 corn tortilla (or slice of bread)
1 small cinnamon stick (or ½ tsp ground)
2 cloves
½ tsp black pepper
½ tsp cumin
1–2 oz Mexican chocolate (Abuelita or Ibarra)
3–4 cups chicken broth
Salt, to taste

Instructions

1. Cook the chicken

Place chicken, onion, garlic, and salt in a pot.
Cover with water and simmer 25–30 minutes until cooked.
Remove chicken and save the broth.

2. Prepare the chiles

Remove stems and seeds from dried chiles.
Lightly toast them in a dry pan just until fragrant (do not burn).
Soak chiles in hot water 15–20 minutes until soft.

3. Build the mole base

In a skillet with oil or lard:

Fry onion and garlic until golden.
Add raisins, nuts, sesame seeds, and tortilla. Toast lightly.
Add spices (cinnamon, cloves, pepper, cumin).

4. Blend the mole

Add softened chiles and some soaking liquid to the blender.
Add fried ingredients and blend until very smooth.
Strain if you want an extra-silky mole (optional but traditional).

5. Cook the mole

Pour sauce into a pot and cook over low heat 20–30 minutes, stirring often.
Gradually add chicken broth to reach a thick, pourable sauce.
Stir in Mexican chocolate until melted.
Season with salt.

6. Finish the dish

Add chicken pieces to the mole.
Simmer gently 10–15 minutes so flavors combine.

Serve With

White rice
Warm corn tortillas
Sprinkle of toasted sesame seeds on top

Authentic Tips

Mole should taste savory first, not sweet
It always tastes better the next day
Low heat and patience are key

If you want a simplified version, slow-cooker method, or family-friendly mild mole, I can adjust it for you