Chicken Mole

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Mole sauce is a traditional combination of cinnamon, chocolate, and chiles. This recipe is from my aunt who lived in Monterey, Mexico, and my uncle claimed that it was the best he had ever eaten.

Makes6 servings



Total Timeunder 4 hours

Recipe Coursemain course

Dietary Considerationegg-free, halal, kosher, peanut free, soy free

Equipmentblender, food processor


Taste and Texturechewy, spiced

Type of Dishsauces


  • 1(3½ lb)chicken, cut into serving pieces
  • 2 quarts chicken stock
  • 3 corn tortillas
  • 3 tablespoons raisins
  • 1 or 2 ounces unsweetened chocolate
  • ¼ cup slivered almonds
  • ½ onion, quartered
  • 1 medium-size green bell pepper, roughly chopped
  • 1 large tomato, quartered
  • 2 garlic cloves, peeled
  • 2 tablespoons crushed caribe chile
  • ½ teaspoon ground cinnamon
  • Steamed rice


Arrange chicken in a large pot. Add stock, and cook until tender but not falling apart, 1 to 1½ hours. Lift chicken out of stock and cool slightly. Reserve stock.

Process tortillas, raisins, chocolate, almonds, onion, bell pepper, tomato, and garlic in a food processor or blender until finely ground. Add enough stock to make a thick gravy-like sauce. Add crushed chile and cinnamon. Pour sauce into a large pot. Add chicken pieces and simmer 30 minutes. If mixture becomes too dry, add more stock. Serve hot with rice.



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