Chicken mole is one of my go-to Mexican chicken recipes because it’s full of flavor yet surprisingly simple. I start with a rich, homemade chocolate mole sauce and mix it with tender, shredded chicken for a meal that’s ready in just over 30 minutes. This easy chicken mole is perfect for tacos, burritos, bowls, or any way you like to enjoy it.
Top Reader Reviews
This recipe takes me back to memory lane when my mother used to make it for me. This dish is one of my favorite Mexican dishes, DELICIOUS.
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Delish! Will make again.
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Shredded Chicken with Mole Sauce
Traditional mole can be time-consuming, but my easy chicken mole comes together in under 40 minutes without sacrificing flavor. By pairing a rich, homemade mole sauce with shredded chicken–something I often keep on hand–I get a quick, weeknight-friendly meal. The unsweetened chocolate adds just the right touch of sweetness to balance the smoky heat from the peppers, creating a sauce that’s smooth, complex, and full of authentic Mexican flavor.
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Balance the Sauce to Suit Your Tastes
The secret to a great chicken mole isn’t just following the ingredient list; it’s about balance. Mole has layers of sweet, smoky, spicy, and earthy flavors, and adjusting them makes all the difference. If your sauce tastes too spicy, add a little more peanut butter or chocolate to mellow it out. If it feels flat, a splash of lime juice or an extra pinch of chili powder can brighten it back up. This kind of fine-tuning is what transforms a good mole into a truly amazing one.
Easy Chicken Mole Recipe
Ingredients
- 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 teaspoon adobo sauce (from the chipotle pepper can)
- 14.5 ounces diced tomatoes with green chiles (1 can)
- 4 tablespoons smooth peanut butter (*)
- 2 cups low-sodium chicken broth
- 2 teaspoons chili powder
- ½ teaspoon ground cinnamon
- 1 teaspoon coarse sea salt
- 1 teaspoon freshly ground black pepper
- 2 ounces unsweetened chocolate
- 2 pounds shredded cooked chicken (or rotisserie chicken**)
For Serving (Optional):
- white rice or tortillas
- avocado
- sour cream
- chopped peanuts
- lime wedges
- fresh cilantro
Instructions
- Place a pot over medium heat and add the oil.2 tablespoons olive oil
- Add the onion and garlic, stirring often, for 5 minutes until softened and fragrant.1 onion, 3 cloves garlic
- Add the chipotle pepper, adobo sauce, and tomatoes with green chiles. Stir to combine. Reduce to a simmer and allow to cook for 10-15 minutes, stirring occasionally.1 chipotle pepper, 2 teaspoon adobo sauce, 14.5 ounces diced tomatoes with green chiles
- Carefully pour the mixture into a high powered blender.
- Add the peanut butter, chicken broth, chili powder, cinnamon, salt and pepper. Blend until well combined.4 tablespoons smooth peanut butter, 2 cups low-sodium chicken broth, 2 teaspoons chili powder, ½ teaspoon ground cinnamon, 1 teaspoon coarse sea salt, 1 teaspoon freshly ground black pepper
- Return the mixture to the pot over medium heat. Cook to reduce for 15 minutes, stirring occasionally.
- Add the chocolate and stir until melted.2 ounces unsweetened chocolate
- Stir in the chicken, fully coating in the sauce.2 pounds shredded cooked chicken
- Serve over rice or with warm tortillas. Top with optional toppings such as avocado, sour cream, chopped peanuts, lime wedges, and fresh cilantro. Enjoy!white rice or tortillas, avocado, sour cream, chopped peanuts, lime wedges, fresh cilantro
Notes
- A high-powered blender is best, but if you only have a regular one, strain the sauce through a fine mesh sieve for that silky finish.
- If the sauce feels too thick after blending, add a splash of chicken broth until it coats the back of a spoon. If it’s too thin, let it simmer uncovered a little longer.
- Serve with your favorite toppings or sides to make easy burrito bowls.
- Mole is amazing with chicken, but you can also use it for enchiladas, over roasted veggies, or even drizzled on tacos.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Homemade Mole Sauce
I make my mole poblano sauce with a balance of smoky, spicy, nutty, and earthy flavors. Onions, garlic, and warming spices build the base, while chipotle peppers and tomatoes with green chiles add heat and acidity. Peanut butter thickens the sauce and adds nuttiness, chicken broth brings savory depth, and a touch of unsweetened chocolate ties everything together with richness and balance. I promise, this sauce definitely does not taste like chocolate!
How to Make Chicken Mole Step by Step
Sauté the Aromatics: Set a pot over medium heat and add 2 tablespoons of olive oil. Add 1 chopped onion and 3 minced cloves of garlic, stirring often, until softened and fragrant, about 5 minutes.
Add Sauce Ingredients: Add 1 chopped chipotle pepper and 2 teaspoons of adobo sauce (don’t use the whole can), plus 14.5 ounces (1 can) of diced tomatoes with green chiles. Stir to combine, then reduce to a simmer and allow to cook for 10-15 minutes, stirring occasionally.
Blend the Sauce: Carefully pour the mixture into a high-powered blender. Add 4 tablespoons of smooth peanut butter, 2 cups of low-sodium chicken broth, 2 teaspoons of chili powder, ½ teaspoon of ground cinnamon, 1 teaspoon of coarse sea salt, and 1 teaspoon of freshly ground black pepper. Blend until everything is well combined into a smooth consistency. Taste and adjust the seasonings if desired.
Reduce the Sauce: Return the mixture to the pot (no need to wipe out or clean) over medium heat. Simmer, stirring occasionally, to reduce until it’s noticeably thickened, about 15 minutes.
Add the Chocolate: Add 2 ounces of chopped unsweetened chocolate and stir until fully melted and incorporated into the sauce, about 1-2 minutes. Chopping it up helps it melt more quickly and evenly.
Add the Chicken: Lastly, stir in 2 pounds of shredded cooked chicken, fully coating it in the mole poblano sauce. Serve as desired! I like it with rice, beans, avocado, and fresh cilantro.
Different Types of Mole
This is a great chocolate mole recipe, inspired by the mole poblano I often see on menus here in the U.S. However, there are many different types of mole sauces that all pair well with chicken.
- You can make mole verde (green mole) by using jalapeños in place of the chipotle chiles, tomatillos in place of the tomatoes with green chiles, using ground pumpkin seeds instead of peanut butter, and adding some cilantro.
- You can make mole Coloradito by adding a bit of brown sugar and some raisins to the sauce.
- You can make mole amarillo (yellow mole) by using yellow chiles, tomatillos, and cumin. This version does not have any chocolate.
How to Store, Freeze, and Reheat
Store leftover chicken mole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low on the stove or in the microwave in 30-second increments until warmed through.
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