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Chicken Mole

Easy chicken mole recipe served over white rice topped with avocado, sour cream, and fresh cilantro
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Rich, smoky, and deeply complex homemade mole sauce made with chipotle peppers, peanut butter, warming spices, and unsweetened chocolate – tossed with tender shredded chicken. A weeknight-friendly take on a classic Mexican dish ready in 40 minutes.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 chipotle pepper, chopped (from 1 can of chipotle peppers in adobo sauce)
  • 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
  • 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
  • 2 pounds shredded cooked chicken (rotisserie or homemade)

Instructions

  1. Set a large pot over medium heat and add olive oil. Add chopped onion and minced garlic, stirring often, for about 5 minutes until softened and fragrant with slightly golden edges.
  2. Add the chopped chipotle pepper, adobo sauce, and canned diced tomatoes with green chiles. Stir to combine, reduce to a simmer, and cook for 10-15 minutes, stirring occasionally, until the mixture deepens in color.
  3. Carefully pour the hot mixture into a high-powered blender. Hold the lid firmly with a folded kitchen towel. Add peanut butter, chicken broth, chili powder, cinnamon, salt, and pepper. Blend until fully smooth. Taste and adjust seasoning as needed.
  4. Return the blended sauce to the pot over medium heat. Simmer, stirring occasionally, for about 15 minutes until the sauce reduces and thickens enough to coat the back of a spoon.
  5. Add chopped unsweetened chocolate and stir until fully melted and incorporated, about 1-2 minutes. The sauce will turn a deep reddish-brown color.
  6. Stir in the shredded cooked chicken, fully coating it in the mole sauce. Heat through for 2-3 minutes.
  7. Serve over white rice or with warm tortillas. Top with avocado, sour cream, chopped peanuts, lime wedges, and fresh cilantro as desired.

Notes

  • Rotisserie chicken is the best shortcut – any pre-cooked shredded chicken works perfectly and cuts prep time significantly.
  • Use a high-powered blender for the smoothest mole sauce. If using a regular blender, strain through a fine mesh sieve for a silky finish.
  • Only use unsweetened chocolate – milk chocolate or sweetened dark chocolate will change the flavor balance significantly.
  • The mole sauce can be made up to 3 days in advance without the chicken. Reheat and stir in shredded chicken right before serving.
  • If sauce is too spicy, stir in a bit more peanut butter. If too flat, add a squeeze of fresh lime juice.

Nutrition

Find it online: https://www.benefitiany.com/chicken-mole/