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Chicken Mole Recipe
Chicken Mole Recipe photo by Taste of Home

Chicken Mole Recipe

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If you’re not familiar with mole, don’t be afraid of this versatile Mexican sauce. I love sharing this recipe because it’s a great one to experiment with. —Darlene Morris, Franklinton, LA
TOTAL TIME: Prep: 25 min. Cook: 6 hours
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Cook: 6 hours
MAKES: 12 servings


  • 12 bone-in chicken thighs (about 4-1/2 pounds), skin removed
  • 1 teaspoon salt
  • 1 can (28 ounces) whole tomatoes, drained
  • 1 medium onion, chopped
  • 2 dried ancho chilies, stems and seeds removed
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup raisins
  • 3 ounces bittersweet chocolate, chopped
  • 3 tablespoons olive oil
  • 1 chipotle pepper in adobo sauce
  • 3 garlic cloves, peeled and halved
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Fresh cilantro leaves, optional


  1. Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chilies, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken.
  2. Cover and cook on low for 6-8 hours or until chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired.
    Freeze option: Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.
    Yield: 12 servings.
Originally published as Chicken Mole in Simple & Delicious April/May 2013, p21

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Oct. 29, 2013

"I will make this again, but use sweeter chocolate. It was a little too bitter."

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