Mole, an exceptional sauce originating in Mexico’s ancient past, is made with spices, raisins and other ingredients. The flavor is deep, rich and intense, adding a greatness to bland meats like chicken or turkey. Chicken in Mole Sauce is a treat, with roots in Aztec culinaria.
Chicken in Mole Sauce

Using many ingredients, this spicy sauce offers an incredible dining experience to be savored in Chicken in Mole Sauce.

Chicken in Mole Sauce
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: Mexican
Serves: 8
  • 1 chipotle chile; dried
  • 1/4 Cup shortening or lard
  • 2 Tablespoons red chiles; ground
  • 2 Cups chicken broth
  • 4 flour tortillas; *
  • 1/4 Cup tomato sauce
  • 1/4 Cup onion; chopped, 1 small
  • 1 Tablespoon raisins
  • 1 Tablespoon almonds or walnuts; chopped
  • 1 Tablespoon sesame seed
  • 1 Tablespoon pumpkin seeds; shelled
  • 1 Tablespoon peanut butter
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons oregano; ground
  • 1 1/2 teaspoons cocoa, unsweetened
  • 1/2 teaspoon anise seed
  • 1/4 teaspoon cinnamon; ground
  • 1/4 teaspoon cloves; ground
  • 1/4 teaspoon nutmeg; ground
  • 1/4 teaspoon allspice; ground
  • 1/4 teaspoon ginger; ground
  • 1/4 teaspoon cumin; ground, or
  • 1/2 teaspoon cumin seed
  • 1 Cup chicken broth
  • 8 chicken breast halves; **
  1. * Flour tortillas should be 7 to 8-inches in diameter and be cut into small pieces.
  2. ** Chicken breast halves should be boneless and the total weight should be about 4 pounds.
  3. Cover chile with warm water. Let stand until softened, about 1 hour. Drain and finely chop.
  4. Heat shortening in 3-quart saucepan over medium heat until hot. Cook and stir ground red chiles in shortening until brown (add about 1/4 Tablespoon water to prevent scorching if necessary); cool. Stir in 2 cups of chicken broth. Stir in remaining ingredients except the remaining 1 cup of broth and chicken.
  5. Heat to boiling; reduce the heat and cover. Simmer 30 minutes, stirring occasionally; cool.
  6. Place a small amount of the sauce into a blender container. Cover and blend on high speed until smooth. Repeat with the remaining sauce. Heat 1 cup of the sauce and the remaining chicken broth in a 12-inch skillet; reduce the heat. Place the chicken, skin sides up, in a single layer in the skillet.
  7. Cover and simmer until done, about 1 hour. Remove chicken to serving dish and keep warm. Measure the cooking liquid. In skillet combine 1 cup of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken.
Though this recipe calls for cocoa, do not use Hershey sweetened cocoa. You will want to go to a local Mexican grocer to buy unsweetened, Mexican cocoa, to make this recipe correctly. We found that using sweetened cocoa results in a very poor sauce that tastes more like candy than the smokey, spicy and delicious flavor of a great Mole.

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