Mole Sauce + Chicken Mole Recipe- From Scratch | Kitchenstagram
Chicken Mole Poblano is one of those dish that tells a story with every bite. Deeply aromatic, richly layered and steeped in tradition, this beloved Mexican classic brings together tender chicken and a complex sauce that feels both comforting and celebratory. It’s the kind of dish that slowly fills the kitchen with warmth, fragrance and anticipation long before it reaches the table.
At its heart, this recipe begins with bone-in chicken that’s poached until melting tender. What transforms it into something truly special is the mole poblano- a luxurious sauce known for its depth, balance and unmistakable character. Rather than being dominated by one flavour, mole is a harmonious blend where each ingredients quietly supports the next.
Mole Poblano traces its roots to Puebla, Mexico, where it remains one of the country’s most iconic dishes. The sauce is famously complex, traditionally made with a combination of dried chilies, nuts seeds, spices and a touch of chocolate. The chocolate doesn’t make the sauce sweet, instead, it adds depth and silkiness, tying all the elements together into something rich and deeply satisfying.
The word “mole” comes from the Nahuatl term mōlli, meaning sauce, a reminder of its ancient roots. Long before modern kitchens, moles were prepared through a labour-intensive process of roasting, grinding and ponding each component by hand using a metate and mortar. These sauces were not everyday food, they were made for festivals, ceremonies and honoured guests. Today, blenders help shorten the process, but the spirit of patience and care remains essential.
Historically, chocolate played a very difficult role in Mexican culture. In pre-Hispanic times, it was consumed primarily as a beverage and held ceremonial and economic importance. Its eventual inclusion in mole came later, after European influence, transforming the sauce into a symbol of culinary fusion.
What makes mole especially fascinating is its diversity. Across Mexico, there are dozens of regional style, each reflecting local ingredients and traditions. Some are darker and more intense, others brighter and herb-forward, and some rely heavily on seeds rather than Chiles. Among many varieties found across Mexico- such as mole negro, mole verde, mole amarillo and mole rojo. But Mole Poblano stands out for its balance- neither too sharp nor too mild- making it an ideal comparison for chicken.
There’s also a beloved legend surrounding its origin. According to tradition, Mole Poblano was created in a convent in Puebla when nuns, faced with an unexpected visit from an archbishop, combined whatever they had on hand into a single sauce, whether fact or folklore, the story captures the essence of Mole, resourceful, layered and greater than the sum of its parts.
What makes chicken mole particularly comforting is the way the sauce clings to the meat, infusing every bite with layered flavour. The chicken becomes tender enough to pull apart effortlessly, absorbing the sauce’s complexity as it simmers. When served, the dish feels celebratory yet grounding, equally suited for special occasions or meaningful family meals.
Today, Chicken Mole continues to be cherished not only in Mexico but around the world. It is a reminder that great cooking is often about patience, balance and honouring the ingredients. Rich without being confusing, chicken mole stands as one of the most of the iconic expressions of Mexican cuisine- a dish that tells a story with every bite.
Serving suggestions:
Chicken mole is rich and deeply layered, so simple sides work best. Warm Corn Tortillas are often enough, but you can also pair it with Lemon & Chili Garlic Rice, classic Arroz Blanco or flavourful arroz rojo to complete the meal beautifully.
Storage Tips:
Make Ahead: If you’d like to prepare it in advance, the mole sauce can be made up to a week ahead and kept chilled. When ready to use, gently reheat on the stovetop, thinning with a little chicken stock if needed.
Refrigeration: For best results, keep leftover Chicken Mole in an airtight container and refrigerate promptly. It stays fresh for about 3-4 days when stored properly.
Freezing: For longer storage, freeze the sauce in a freezer-safe container for up to four months. Thaw overnight in the refrigerator, then warm it slowly, adjusting the consistency with extra stock as required.
Ingredients:
For Cooking Chicken:
1.5 kg Chicken
2 nos. Onion, halved
2 nos. Carrot, sliced
7-8 nos. Garlic Cloves
1 tbsp Black Peppercorn
1 no. Bay Leaf
Salt to taste
For Mole Sauce:
4 tbsp Oil
6 nos. Mild Chili
4 nos. Spicy Chili
6 nos. Medium Spicy Chili
1/2 cup Raw Peanuts
1/4 cup Almonds
1/4 cup Pumpkin Seeds (pepitas)
1/2 cup Black Raisins
1 no. Apple, chopped
2 nos. Ripe Banana, sliced
6 nos. Cracker
2 nos. Tortilla
1/2 inch Cinnamon Stick
1/2 tsp Coriander Seeds
1/2 tbsp Cumin Seeds
1 tbsp Black Peppercorn
4 nos. Clove
1/2 cup White Sesame Seeds
70 gm Chocolate, chopped
1/4 cup Jaggery/ Piloncillo
For Chicken Mole:
4 tbsp Oil/ Lard
2 cups Mole Sauce
2 cups Chicken Broth
Salt to taste
Cooked Chicken
Toasted Sesame seeds, for serving
Preparation:
For Cooking Chicken:
- Step 1: In a stock pot combine water, chicken, halved onions, sliced carrots, garlic cloves, black peppercorn, bay leaf and salt to taste.
- Step 2: Slowly bring to a boil over medium heat. Skim off any foam that rises to the surface. Reduce heat, cover and simmer on low heat for 30-40 minutes or until the chicken is cooked through. Set aside.
For Mole Sauce:
- Step 3: Heat oil in a wok. Add the chilies, frying on both sides for just a few seconds, careful not to burn them. Set aside.
- Step 4: Then fry the peanuts stirring often so they toast but don’t burn, about 45 seconds. Then fry the almonds, pumpkin seeds and raisins.
- Step 5: Add chopped apples and cook for 3-4 minutes, until they begin to soften. Add the sliced banana and cook for 3-4 minutes, until they begin to soften and set aside.
- Step 6: Add the cracker and fry them until crispy and brown. Then fry the tortillas and fry them until crispy and golden, turning here and there, about 2 minutes.
- Step 7: Add the cinnamon stick, coriander seeds, cumin seeds, whole black peppercorn, cloves and sesame seeds, fry on medium heat for 2-3 minutes. Set aside.
- Step 8: Working in batches, add all the fried ingredients into a blender and add chicken broth, blend each batch for several minutes, until completely smooth, adding more chicken broth if needed. Set aside your mole sauce.
For Chicken Mole:
- Step 9: Add oil and chicken fat in a wok and fry until fat has mostly rendered and the fat pieces are browned and crispy. Then discard the fat pieces.
- Step 10: Pour the mole sauce into the wok and cook the mole sauce over medium-low heat for 30 minutes to 1 hour, stirring often.
- Step 11: Then add chicken broth to the mole sauce, stir to combine. Add salt to taste, stir to combine.
- Step 12: Add the chopped chocolate and jaggery, stir to combine. Cook on low heat for 20-25 minutes.
- Step 13: Place cooked chicken on a plate and ladle a big spoonful of sauce on top. Garnish with sesame seeds. Serve with Steamed Rice and warm Corn Tortillas on the side. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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