Menu
Pressure-Cooker Chicken Mole Pressure-Cooker Chicken Mole
Chicken and Olive Mole Casserole Chicken and Olive Mole Casserole
Pork Chops Mole Pork Chops Mole
Baked Beans Mole Baked Beans Mole
Chicken Veggie Soup Chicken Veggie Soup
Chicken in Coconut Peanut Sauce Chicken in Coconut Peanut Sauce
Turkey Mole Tacos Turkey Mole Tacos
Swiss Cheese Chicken Swiss Cheese Chicken
Mole Poblano Mole Poblano
Salsa Chicken Salsa Chicken
Chicken Creole Chicken Creole
Chicken with Peanut Sauce Chicken with Peanut Sauce
Chicken Vegetable Soup Chicken Vegetable Soup
Chicken Cheese Soup Chicken Cheese Soup
Swiss Mushroom Chicken Swiss Mushroom Chicken
Chicken Tomatillo Soup Chicken Tomatillo Soup
Mayonnaise Lover's Chicken Mayonnaise Lover's Chicken
Apricot Salsa Chicken Apricot Salsa Chicken
Peanut Butter Chicken Peanut Butter Chicken
Enchilada Chicken Enchilada Chicken

Chicken Mole

5 reviews
Test Kitchen Approved
Total Time

Prep: 25 min. Cook: 6 hours

Makes

12 servings

Updated: Mar. 11, 2022
If you’re not familiar with chicken mole (pronounced mo-LAY), don’t be afraid of this versatile Mexican sauce. I love sharing this chicken mole recipe because it’s a great one to experiment with. —Darlene Morris, Franklinton, Louisiana
Chicken Mole
Chicken Mole Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 12 bone-in chicken thighs (about 4-1/2 pounds), skin removed
  • 1 teaspoon salt
  • MOLE SAUCE:
  • 1 can (28 ounces) whole tomatoes, drained
  • 1 medium onion, chopped
  • 2 dried ancho chiles, 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

Directions

  1. Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chiles, 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.

Can you freeze Chicken Mole?

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 170°-175°, stirring occasionally and add broth or water if necessary.

Nutrition Facts

1 chicken thigh with 1/3 cup sauce: 311 calories, 18g fat (5g saturated fat), 86mg cholesterol, 378mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 26g protein.