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Mole de Pollo(Chicken In a Mole Sauce)

Molé recipes can be complicated, time consuming, but so worth it in the end.
Course Main Course
Cuisine Mexican
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings 6 Servings


  • 3 1/2-4 pounds previously poached chicken pieces reserve all of the broth
  • 10 dried chile ancho
  • 10 dried chile guajillo or chile california
  • 3 dried chile chipotle
  • 8 cups chicken broth
  • 1/3 cup of raisins
  • 5 Roma tomatoes
  • 1 medium white onion cut into thick slices
  • 4 serrano peppers stems removed
  • 10 cloves of garlic
  • 1/4 cup slivered almonds 1/4 cup pepitas
  • 1/4 cup sesame seeds plus another 1/4 cup for garnish
  • 1 teaspoon anise seeds
  • 2 inch piece of cinnamon stick broken in half
  • 2 teaspoons Mexican oregano
  • 1/3 cup of roasted peanuts or 1/4 cup of creamy peanut butter
  • 12 saltine crackers or 1 toasted bolillo roll sliced
  • 2 corn tortilla tostadas
  • 1/2 tablespoon of ground cumin
  • 1 teaspoon salt more to taste
  • 1/2 teaspoon pepper
  • 4 tablespoons of olive oil or grapeseed oil
  • 1 disk of Mexican chocolate 3 ounces , broken into pieces
  • 2 tablespoons brown sugar more to taste



  • Preheat comal (griddle) to medium heat for 5 minutes. Remove stems and seeds from the dried peppers. Transfer to comal. Toast for a few minutes, turning as needed. Do not leave them unattended or they will burn and become bitter. Transfer the peppers to a pot of simmering water Cook 15 minutes. Remove from heat.
  • Drain liquid from peppers, transfer to the blender. Add 3 cups of reserved chicken broth, 1/2 tablespoon of cumin and 2 teaspoons of salt. Blend on high until smooth. Strain the sauce through a wire mesh strainer for a smoother sauce. Set aside. Cover the raisins with enough hot water to cover, set aside.
  • In a large pan add the almonds, pepitas, sesame seeds, anise, cinnamon stick and oregano. Heat pan to medium/low heat. Toast, stirring often, do not leave unattended, or they will burn. After about 6 to 8 minutes, remove all spices and nuts from pan and transfer to coffee or spice grinder. You may have to grind in two batches. Grind into a paste, set aside.
  • Preheat broiler to high for 5 minutes. Line a baking sheet with foil paper and add tomatoes, serranos, onions and garlic. Broil for 12 minutes, turning after 6 minutes. Remove from broiler and let cool. In the blender, add the ground almonds/spice mixture, broiled tomatoes, serranos, onions, garlic, peanut butter, crackers, tostadas, cumin, drained raisins, 1/2 teaspooon pepper, 1 teaspoon salt and 2 cups of reserved chicken broth. Blend until smooth, set aside.
  • This is where your mole comes together. In a large, heavy pot, heat 4 tablespoons of olive oil to medium heat. After 3 minutes, add the chile sauce and cook for 20 minutes. Add in the other blended sauce. Stir well to combine. When it comes to a boil, taste for salt. Add the Mexican chocolate, brown sugar and remaining 3 cups of chicken broth. Add the cooked chicken pieces and continue cooking for 1 hour The sauce will darken as it cooks. Toast the remaining sesame seeds for garnishing mole. Serve with warm tortillas, rice, beans and a fresh salad. 


If you want to use previously roasted chicken from the market, you can certainly do that. I would suggest adding it to the mole sauce after it has simmered for over an hour. The sauce freezes well.