Authentic Chicken Mole Recipe

Our chicken mole recipe is easy to make and the results are delicious. Mole sauce, pronounced Mow-lay, is a rich multidimensional sauce with a hint of sweetness and chocolate to round out the spicy elements.

Chicken Mole Recipe

Mexican mole can be served in burritos, tacos, or straight up with spanish rice and refried beans.

This is a great dish to make for a party as you can make it up a day or two ahead of time.

If you are making this for a party, you can serve it up in a chafing dish which will keep it warm through out your party.

Feel free to spice up this recipe as much as you like by adding the optional chipotle peppers.

My family does not like their chicken mole very spicy so I leave this out. It's perfect for kids. The chile pepper and smoked paprika give just a little kick that's not over powering by any means.

Want A Shortcut To Make This Faster?

Here are a couple of things you can do to speed up our chicken mole recipe if you want to serve dinner real quick. Buy a rotisserie chicken, remove skin and debone. Shred or chop chicken into bite size pieces and proceed from there.

Serve this over instant white rice and make burritos. Top with grated cheese.

Watch Our Chicken Mole Video

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Chicken Mole Recipe

serves 6 to 7


  • 4 to 5lbs of skinless chicken thighs
  • 1 tbsp. olive oil
  • 1 large or 2 medium yellow onion, minced
  • 3 cups low sodium chicken broth
  • 1 cup orange juice
  • 2 oz. tequila
  • 1/4 cup sliced almonds
  • 6 cloves garlic, minced
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/8 cup raisins
  • 2Tbs. peanut butter
  • 4 Tbs. chile powder
  • 1 1/2 triangles of Ibarra Mexican chocolate chopped
  • 1/4 to 1/2 tsp. smoked paprika
  • 1 tsp. salt and more to taste
  • 1 or more chipotle peppers in adobo sauce, optional


In a stock pot add the chicken broth, orange juice, and tequila over low heat.

Brown the chicken thighs in a frying pan with the olive oil over medium heat. Cook 2 to 3 minutes per side. Partially cover to keep the splatter down and to keep you from getting burned.

As the chicken pieces get done, place them into the stock pot with the chicken broth. Once all the chicken is done browning, simmer the chicken in the stock pot with a lid for 30 minutes.

Remove the chicken to cool.

In the frying pan that you used to brown the chicken, add a touch more olive oil and add the minced onion and cook, stirring frequently for 20 minutes over medium to low heat. The onion will cook down and turn a nice golden brown.

This is where the good flavor develops. Now add the minced garlic and stir frequently for 3 minutes. The wonderful smell should over take you.

Add the almonds, coriander and cumin to the onion/garlic mixture and saute for two to three minutes more.

Pour the onion mixture into the chicken broth and add the following to the chicken broth pot:

  • raisins
  • peanut butter
  • chile powder
  • Ibarra chocolate
  • smoked paprika
  • salt

Simmer the sauce for 10 minutes. Stir occasionally. In the mean time de-bone the chicken and tear or cut into bite size pieces.

Let the sauce cool for 10 minutes and then pour into a blender and puree the sauce for 20 seconds.

Pour the sauce back into the pot and add the chicken. Reheat on the stove until the chicken is heated through and serve.

Our chicken mole recipe goes perfectly with spanish rice and refried beans.

Check out more Mexican Chicken Recipes.


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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California