Chicken mole is one of Mexico’s most celebrated dishes, known for its layered complexity, rich texture, and unmistakable depth of flavor. The combination of earthy chiles, warm spices, and subtle chocolate creates a sauce that is both comforting and intriguing. When paired with tender chicken and served alongside fluffy Mexican rice, it becomes a complete meal that feels special enough for a gathering yet cozy enough for a weeknight dinner.
The beauty of mole lies in its balance. The sauce should be velvety and robust, with hints of sweetness that complement—not overpower—the smoky chiles and savory undertones. Using prepared mole paste simplifies the process without sacrificing authenticity, and simmering it with chicken broth gives it the silky consistency that makes mole so distinctive. A touch of peanut butter or sugar can round out the flavors, resulting in a sauce that is deep, mellow, and incredibly satisfying.
Chicken thighs are ideal for this recipe because they stay juicy throughout the simmering process, absorbing the mole as it cooks. Whether you use bone-in or boneless pieces, the chicken becomes tender enough to pull apart with minimal effort, all while remaining structured enough to hold its shape under the rich sauce.
Mexican rice provides the perfect counterpoint. Light, fluffy, and tomato-kissed, it helps balance the richness of the mole while adding its own savory aroma. Toasting the rice before simmering ensures each grain stays separate, and cooking it in broth brings extra depth. When served together, the chicken mole and rice make a plate that feels both nourishing and deeply comforting.
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Serve this meal on a quiet evening when you want something warm and soulful, or present it proudly at the center of a festive table. Each bite is a reminder of why mole has earned its place among Mexico’s most beloved dishes.
Servings: 4
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Ingredients
Chicken Mole:
• 2 lbs chicken thighs (boneless or bone-in)
• 2 tbsp oil
• 1 cup mole paste (store-bought or homemade)
• 3 cups chicken broth
• 1 tbsp peanut butter (optional for richness)
• 1 tbsp sugar (optional to balance bitterness)
• Salt to taste
Mexican Rice:
• 1 cup long-grain rice
• 2 tbsp oil
• 1 small onion, finely diced
• 2 cups chicken broth
• ½ cup tomato sauce
• 1 tsp garlic powder
• 1 tsp cumin
• Salt to taste
Instructions:
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