Easy Chicken Mole with Homemade Mole Sauce

This chicken mole recipe changed the way I think about weeknight dinners. Rich, smoky, and deeply layered, this dish brings bold Mexican flavors to your table without spending all day in the kitchen. If you have always thought mole was too complicated to make at home, this recipe will completely change your mind.

I still remember the first time I attempted mole from scratch. I stood in my kitchen staring at a list of 20 ingredients and closed the cookbook. This version is different. A simple blender method pulls together chipotle peppers, peanut butter, warming spices, and unsweetened chocolate into a sauce that tastes like it simmered for hours. Tossed with tender shredded chicken, this chicken mole recipe has become one of my most-requested comfort meals. It is the kind of dish that feels special but comes together fast enough for a Tuesday night.

What You Will Need to Make This Chicken Mole Recipe

I always recommend gathering everything before you start because this recipe moves quickly once the onions hit the pan. Using a rotisserie chicken is my top shortcut here. It cuts your prep time down significantly and soaks up the mole sauce beautifully. Here is everything you need.

For the Mole:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 chipotle pepper, chopped (from 1 can of chipotle peppers in adobo sauce) – start with 1 pepper and taste before adding more if you want extra heat
• 2 teaspoons adobo sauce (from the chipotle pepper can)
• 14.5 oz canned diced tomatoes with green chiles (1 can)
• 4 tablespoons smooth peanut butter – almond butter or tahini can be substituted, though the flavor shifts slightly; avoid sweetened nut butters
• 2 cups low-sodium chicken broth
• 2 teaspoons chili powder
• 1/2 teaspoon ground cinnamon
• 1 teaspoon coarse sea salt
• 1 teaspoon freshly ground black pepper
• 2 oz unsweetened chocolate, chopped into small pieces – do not substitute milk chocolate or sweetened dark chocolate as it will throw off the flavor balance
• 2 pounds shredded cooked chicken (rotisserie or homemade)

For Serving (Optional):

• White rice or warm tortillas
• Avocado
• Sour cream
• Chopped peanuts
• Lime wedges
• Fresh cilantro

Equipment:

• Large pot or saucepan
• High-powered blender (or regular blender plus a fine mesh sieve)
• Wooden spoon or spatula

How to Make This Chicken Mole Step by Step

I recommend reading through all the steps once before you start. The blending step is where most home cooks hesitate, but with a little care it is completely simple. Here is how I make this chicken mole recipe every single time.

Step 1: Set a large pot over medium heat and add the olive oil. Add the chopped onion and minced garlic. Stir often and cook for about 5 minutes until softened and fragrant. The onion should turn translucent with slightly golden edges.

Step 2: Add the chopped chipotle pepper, adobo sauce, and canned diced tomatoes with green chiles. Stir to combine, reduce heat to a simmer, and cook for 10 to 15 minutes, stirring occasionally. The mixture will deepen in color and the kitchen will start to smell smoky and rich.

Step 3: Carefully pour the hot mixture into a high-powered blender. Add the peanut butter, chicken broth, chili powder, cinnamon, salt, and pepper. Blend until fully smooth. Taste here and adjust seasoning. Too spicy? Add a bit more peanut butter. Too flat? A small squeeze of lime brightens everything up.

Safety note: Never fill a hot blender more than halfway. Hold the lid firmly with a folded kitchen towel and blend in batches if needed to avoid burns.

Step 4: Return the blended sauce to the pot over medium heat. Simmer, stirring occasionally, for about 15 minutes to reduce and thicken. The sauce is ready when it coats the back of a spoon. If too thick, add a splash of chicken broth. If too thin, simmer uncovered a little longer.

Step 5: Add the chopped unsweetened chocolate and stir until fully melted and incorporated, about 1 to 2 minutes. Chopping the chocolate into small pieces beforehand helps it melt quickly and evenly without scorching. The sauce will turn a deep reddish-brown.

Step 6: Stir in the shredded cooked chicken, fully coating it in the mole sauce. Heat through for 2 to 3 minutes.

Step 7: Serve over rice or with warm tortillas. Top with avocado, sour cream, chopped peanuts, lime wedges, and fresh cilantro as desired.

Best Ways to Serve Your Chicken Mole

This chicken mole pairs wonderfully with fresh, simple sides that let the bold sauce take center stage. Here are the best sides for chicken mole to round out your meal.

White rice: The neutral flavor and fluffy texture soak up the mole sauce perfectly, making every bite rich and satisfying.

Warm corn or flour tortillas: Wrapping the saucy chicken in a soft tortilla is the most classic approach. Great for tacos or quick burritos.

Black beans: High in fiber and protein, black beans add a creamy, earthy contrast that complements the smoky mole flavors.

Roasted vegetables: Drizzle any extra mole sauce over roasted zucchini, peppers, or sweet potatoes for a hearty vegetable side.

Burrito bowls: Layer the chicken mole over rice with beans, corn, and avocado for a fully loaded bowl that works great for meal prep.

More Delicious Dinners to Try This Week

This chicken mole recipe pairs naturally with other bold, protein-packed meals that are just as easy to pull together on a weeknight. If you love the smoky, spicy flavors here, try the Shredded Chipotle Chicken Tacos for another chipotle-forward dish, or use leftover mole chicken to fill Easy Chicken Enchilada Soup for a comforting next-day meal. The Easy Queso Chicken Enchiladas also make a perfect companion recipe when you want to stretch a batch of shredded chicken into a second dinner.

For complete Mexican-inspired bowl nights, the Easy Taco Rice Bowl uses a similar base of seasoned chicken over rice and comes together just as fast. Round out your weekly rotation with the High Protein Chicken Cottage Cheese Enchilada Bowls for a lighter but equally satisfying option packed with flavor.

Storing and Reheating Your Chicken Mole

This chicken mole recipe stores very well, making it a great candidate for meal prepping ahead of a busy week. Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months and thaw overnight in the refrigerator before reheating.

To reheat, warm in a pot over medium-low heat, stirring gently, or microwave in 30-second increments until heated through. I recommend adding a small splash of chicken broth while reheating because the mole sauce thickens considerably in the fridge.

Pro tip: The mole sauce can be made up to 3 days in advance without the chicken. Simply reheat the sauce and stir in freshly warmed shredded chicken right before serving. This makes entertaining much easier.

Common Questions About This Chicken Mole Recipe

Print