For a richer flavor, consider using chicken thighs or drumsticks instead of a whole chicken. Adjust the heat level by using fewer seeds from the chiles, or by adding a pinch of cayenne pepper for extra spice. If the mole sauce becomes too thick while simmering, add a little chicken broth or water to thin it out. Leftover mole sauce can be stored in the refrigerator for up to 3 days, or frozen for longer storage. It's delicious with enchiladas, tamales, or even as a sauce for grilled vegetables.
Chicken Mole with Four Chiles
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PREP TIME40 mins
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COOK TIME2 hrs 20 mins
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TOTAL TIME3 hrs
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SERVING8 People
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VIEWS66
Embark on a culinary journey to the heart of Mexico with this exquisite Chicken Mole. Slow-cooked to perfection, the chicken luxuriates in a symphony of flavors from four distinct chiles, subtly underscored by the richness of Mexican chocolate. A truly authentic experience, best enjoyed with warm corn tortillas, fluffy rice, and savory beans.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol70 mg
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Fiber7 g
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Protein32 g
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Saturated Fat7 g
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Sodium175 mg
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Sugar14 g
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Fat31 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Prepare the Chiles: Remove the stems, veins, and seeds from all chiles (gloves recommended). (5 minutes)
02 Step
Recipe View 2 mins Toast the Chiles: Heat the lard in a heavy skillet over medium heat. Add the chiles and cook, stirring constantly, until fragrant (about 1 minute). Be careful not to burn them. Transfer to a large bowl. (2 minutes)
03 Step
Recipe View 7 mins Sauté Aromatics: Add the chopped onion and garlic to the skillet and cook until the onion is soft and translucent (about 5 minutes). Add to the bowl with the chiles. (7 minutes)
04 Step
Recipe View 5 mins Toast Tortillas: Break the flour and corn tortillas into pieces. Add them to the skillet and toast on both sides, turning often, until golden brown (about 3 minutes). Add to the bowl. (5 minutes)
05 Step
Recipe View 7 mins Caramelize Plantain: If needed, melt a small amount of additional lard in the skillet. Add the chopped plantain and cook, stirring, until lightly browned (about 5 minutes). Add to the bowl. (7 minutes)
06 Step
Recipe View 3 mins Toast Nuts and Seeds: Add the almonds and peanuts to the skillet and cook, stirring, until fragrant (about 1 minute). Sprinkle in the sesame seeds and continue cooking until lightly browned (15-30 seconds). Add to the bowl. (3 minutes)
07 Step
Recipe View 7 mins Melt Chocolate in Tomatoes: Warm the canned tomatoes in the skillet over medium heat until heated through (about 5 minutes). Remove from heat. Break the Mexican chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate-tomato mixture into the bowl with the chile mixture; stir to combine. (7 minutes)
08 Step
Recipe View 15 mins Blend the Mole: Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to achieve a smooth sauce. (15 minutes)
09 Step
Recipe View 2 hrs 30 mins Simmer the Chicken: Place the whole chicken in a large Dutch oven. Pour the mole sauce over the chicken. Cover and simmer over medium-low heat until the chicken is very tender and falling off the bone (2-3 hours). (150 minutes)
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RECIPE REVIEWS
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Please Rate
Taylor King
Jun 8, 2025This recipe is amazing! It takes some time, but the depth of flavor is incredible.
Patience Hermann
Mar 28, 2025I've made mole before, but this recipe is by far the best. The plantain adds a wonderful sweetness.
Tania Huels
Feb 25, 2025The mole was a bit too spicy for my family, so next time I'll use fewer chile seeds.
Asia Leannon
Jan 11, 2025A true taste of Mexico! My guests were so impressed.