Holy Mole! I’m excited to share this homemade mole sauce and chicken recipe with you. This version balances a gentle chili heat with sweet and savory layers, making it a great introduction to mole for home cooks. If the ingredient list looks long, don’t worry — the steps are straightforward and the results are absolutely worth the effort.
Ingredients (mole sauce – serves 8)
- 1 lb tomatillos
- 1 large anaheim chili, chopped
- 4 pasilla chilies, chopped
- 1/4 cup raisins
- 1/4 cup almonds
- 1/4 cup sesame seeds
- 1/2 tsp ground cloves
- 1 tsp cinnamon
- 1/2 tbsp black pepper
- 1 tbsp oregano
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 6 small serrano peppers, chopped
- 2 oz dark chocolate
- 2 tbsp brown sugar
- 1 tbsp peanut butter
- 2 tbsp fresh cilantro (for garnish)
- 4 oz queso fresco (for topping)
Ingredients (chicken)
- 8 chicken breasts
- 1 cube chicken bouillon
- 1 lemon, sliced
- 1 cinnamon stick
- 1/2 cup white wine
Preparation overview: this mole sauce combines roasted tomatillos, toasted spices and seeds, softened chilies and aromatics, finished with chocolate and a touch of peanut butter for body. The sauce finishes in the oven over gently cooked chicken breasts. Follow the steps below for a rich, balanced chicken mole that is perfect served over rice or with a creamy vegetable side.
Step 1 — Roast the tomatillos: Roast the tomatillos under the broiler or on a hot grill until the skins are lightly charred. Allow them to cool, then peel off any loose skins and set the fruit aside.
Step 2 — Toast the chilies: In a dry skillet over medium heat, lightly brown the anaheim and pasilla chilies for 2–3 minutes. Remove them from the skillet and place in a medium bowl with the raisins. Cover with warm water and let them soften while you prepare the other ingredients.
Step 3 — Toast and grind the seeds and spices: In the same skillet, toast the almonds, sesame seeds, ground cloves, cinnamon, black pepper and oregano for 2–3 minutes, just until fragrant. Transfer the toasted mixture to a spice or coffee grinder (or a small food processor) and grind to a fine powder.
Step 4 — Sauté the aromatics: Add the olive oil to the skillet and sauté the chopped onion, minced garlic and chopped serrano peppers over medium heat until the vegetables are softened and starting to brown, about 8–10 minutes.
Step 5 — Blend the sauce: In a blender or food processor, combine the peeled roasted tomatillos and the ground spice mixture. Add the sautéed vegetables, chopped chocolate, peanut butter and brown sugar. Drain the softened chilies and raisins, reserving about 1/2 cup of the soaking liquid. Add the chilies, raisins and enough soaking liquid to reach a smooth but thick consistency. Blend for several minutes until the sauce is completely smooth and no large chunks remain.
Step 6 — Simmer the mole: Transfer the blended mole back to the skillet and simmer over low to medium heat for about 10 minutes, stirring occasionally. Taste and adjust for balance — if it’s too spicy, a bit more sugar or chocolate can tame the heat; if it’s too thick, add a splash of the reserved soaking liquid or water to reach the desired texture.
Step 7 — Poach the chicken: Place the chicken breasts in a large pot and cover with water. Add the chicken bouillon cube, cinnamon stick, white wine and sliced lemon, squeezing a little juice into the liquid as you add the slices. Bring to a boil, then simmer for 10 minutes until the chicken is mostly cooked through. Drain the chicken and transfer the breasts to a baking dish.
Step 8 — Bake with the mole: Pour the simmered mole sauce over the chicken breasts, covering them completely. Bake in a preheated oven at 375°F (190°C) for about 20 minutes, until the chicken is fully cooked and the flavors have melded.
Serving suggestions and tips: Serve the chicken mole over cilantro lime rice or plain rice, and top with crumbled queso fresco and chopped fresh cilantro. A side of creamed poblano strips (rajas con crema) or simple roasted vegetables complements the rich sauce nicely.
Storage and reheating: Mole sauce stores well in the refrigerator for several days and freezes beautifully. Reheat gently on the stove with a splash of water or broth to loosen the sauce, then pour over warmed chicken, pork or vegetables.
Substitutions and adjustments: If you prefer a milder mole, reduce the serrano peppers or substitute a milder chili. The almonds can be swapped for other nuts like peanuts or cashews if needed, and sesame seeds can be omitted if allergic. Dark chocolate adds depth — use a quality chocolate you enjoy.
This homemade mole recipe yields a complex, comforting sauce that highlights roasted tomatillos, toasted seeds and spices, and a hint of chocolate. It’s perfect for a special dinner or a weekend project when you want to explore authentic flavors at home. Enjoy!