chicken mole with rice

Chicken Mole

Course Main Dish
Cuisine Mexican
Keyword chicken, Mexican, Mole
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 530 kcal
Author Fiona Maclean


  • 1 Lime This is a substitute for tomatillas which I couldn't find.
  • 2 teaspoons Cocoa powder unsweetened
  • 4-6 Chicken thighs with skin on Or if you prefer, you can joint your own chicken!
  • 2 tablespoons Olive Oil
  • 2 Medium Onions
  • 1 tablespoon Unsweetened Peanut Butter
  • 50 g Dark Chocolate At least 70%
  • 1 can Chopped Tomatoes
  • 2 teaspoons Luchito chilli paste Or chilli powder - start with 1 teaspoon and adjust to taste
  • 1 teaspoon Cinnamon
  • 1 teaspoon Cumin
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Garlic Granules Or 2 cloves of garlic
  • 2 Small Smoked Chipotle Chillis If you are using chilli powder try to get hold of these to add a smokey richness.
  • 1 tablespoon Sesame Seeds


  1. If you are using them,soak the chipotle chillis in warm water for 10 minutes then remove stalks and chop finely. While the chillis are soaking, chop the onion and soften over a low heat in a heavy based saucepan for 5 minutes in half the olive oil.
  2. Add the garlic and spices and continue to cook for 2-3 minutes to release the flavours of the spices and soften the garlic
  3. Stir through the tomatoes, lime juice, peanut butter, chipotle chillis, oragano, and add about 300ml of water or stock
  4. Cook for 10 - 20 minutes to reduce down, then stir through chocolate, and cocoa powder. Blitz with a stick blender or in your food processor till you have a rich sauce.
  5. Taste and adjust seasoning, adding additional chilli powder if you want a hotter mole. The sauce can be kept in the fridge for a few days or frozen
  6. Brown the chicken thighs quickly in an ovenproof casserole, then cover with the mole and put in the oven at 160c
  7. Cook for at least 40 minutes, till the chicken is tender
  8. Serve sprinkled with sesame seeds, with steamed rice with a little fresh coriander.