Description
Making chicken mole brings together rich spices and chocolate into a dish that deepens in flavor the longer it simmers, letting you create something restaurant-quality right in your kitchen. This Mexican classic deserves a spot on your table when you’re ready to impress people with layers of warmth and complexity that taste like you’ve been cooking all day.
Ingredients
Scale
Proteins and Fats:
- 1.5 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
Aromatics and Vegetables:
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 (14 ounce) can fire-roasted tomatoes
Spices and Flavorings:
- 2 tablespoons chili powder
- 1 cinnamon stick
- 2 ounces dark chocolate (70% cacao or higher)
- Salt and pepper to taste
Instructions
- Sprinkle 1.5 lbs of boneless skinless chicken thighs with salt and pepper on both sides, then heat 2 tbsp olive oil in a large skillet to medium-high heat for about 2 minutes until shimmering.
- Place your chicken in the hot oil and let it brown for 5 minutes on each side, then transfer it to a plate.
- In that same skillet, add your chopped medium onion and cook it at medium-high heat for about 3 minutes until softened, stirring occasionally.
- Stir in 4 minced garlic cloves and let them cook for about 1 minute until fragrant fills your kitchen.
- Pour in the 14 oz can of fire-roasted tomatoes with their juices, then add 2 tbsp chili powder, 2 oz dark chocolate pieces, and 1 cinnamon stick to your skillet at medium heat.
- Let this mixture simmer for about 5 minutes so the chocolate melts and the flavors start blending together.
- Nestle your browned chicken back into the skillet, reduce your heat to low, cover it, and let everything simmer for about 30 minutes until the chicken becomes tender.
- Fish out the cinnamon stick before you serve your chicken mole over rice or with warm tortillas on the side.
Notes
- Brown your chicken thighs skin-side down first to get a golden crust that keeps the meat juicy during the long simmer.
- Taste the sauce before serving and add more chili powder if the heat isn’t strong enough for your preference, since the chocolate mellows the spice.
- For a vegetarian version, replace the chicken with hearty vegetables like mushrooms, potatoes, and zucchini, keeping the cooking time the same so everything becomes tender.
- Make this dish a day ahead and refrigerate it—the flavors deepen overnight, and reheating takes just 20 minutes, which makes it perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 44 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg