18 Spicy Chicken Mole Recipes Authentic

Ready to spice up your dinner routine? Dive into the rich, complex flavors of chicken mole, a beloved Mexican dish that combines succulent poultry with a symphony of spices, chocolate, and more. Whether you’re a mole novice or a seasoned pro, our roundup of 18 authentic recipes promises to deliver the heat and heart you crave. Let’s get cooking—your taste buds will thank you!

Classic Oaxacan Chicken Mole

Oaxacan chicken mole is a rich, complex dish that combines the deep flavors of chocolate and chili in a way that’s uniquely Mexican. Today, we’ll guide you through making this classic dish with a methodical approach, ensuring even beginners can achieve authentic results.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 cups chicken broth
• 1/2 cup unsweetened cocoa powder
• 2 tbsp vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/4 cup raisins
• 1/4 cup almonds, chopped
• 1 corn tortilla, torn into pieces
• 1 oz dark chocolate, chopped
• Salt to taste

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 4 chicken thighs, skin side down, and cook for 5 minutes until golden brown. Flip and cook for another 5 minutes. Remove and set aside.
3. In the same pot, add 1 diced onion and cook until translucent, about 3 minutes.
4. Add 2 minced garlic cloves, 2 tbsp chili powder, 1 tsp cumin, and 1 tsp cinnamon. Cook for 1 minute until fragrant.
5. Stir in 1/2 cup cocoa powder, 1/4 cup raisins, 1/4 cup chopped almonds, and 1 torn corn tortilla. Cook for 2 minutes.
6. Pour in 2 cups chicken broth, scraping the bottom of the pot to release any browned bits. Bring to a simmer.
7. Return the chicken to the pot, cover, and simmer on low heat for 45 minutes.
8. Remove the chicken and blend the sauce until smooth. Return the sauce to the pot.
9. Add 1 oz chopped dark chocolate and stir until melted. Season with salt to taste.
10. Return the chicken to the pot, simmer for 10 minutes to heat through.

Perfectly balanced, the mole sauce coats the chicken in a velvety layer, with a hint of sweetness from the raisins and a nutty depth from the almonds. Serve over steamed rice or with warm tortillas for a truly immersive experience.

Easy Slow Cooker Chicken Mole

Begin your culinary journey with this Easy Slow Cooker Chicken Mole, a dish that combines the rich flavors of chocolate and spices with the convenience of slow cooking. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• 1/2 cup unsweetened cocoa powder
• 1/4 cup peanut butter
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp chili powder
• 1/4 tsp ground cloves
• 2 cloves garlic, minced
• 1 onion, diced

Instructions

1. Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 diced onion and 2 minced garlic cloves, sautéing until translucent, about 5 minutes.
2. Transfer the onion and garlic to the slow cooker. Add 4 boneless, skinless chicken breasts.
3. In a bowl, whisk together 1 cup chicken broth, 1/2 cup unsweetened cocoa powder, 1/4 cup peanut butter, 1 tbsp ground cumin, 1 tsp ground cinnamon, 1/2 tsp chili powder, and 1/4 tsp ground cloves until smooth.
4. Pour the mixture over the chicken in the slow cooker, ensuring the chicken is fully coated.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
6. Tip: For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
7. Tip: Shred the chicken directly in the slow cooker to absorb more flavor from the sauce.
8. Tip: Serve over rice or in tacos for a versatile meal option.

Just as the slow cooker melds the flavors together, the finished dish offers a harmonious blend of savory and sweet, with a sauce that’s rich and velvety. Consider garnishing with sesame seeds or fresh cilantro to add a pop of color and texture.

Quick Weeknight Chicken Mole

Sometimes, even the busiest weeknights call for a dish that feels special without requiring hours in the kitchen. Quick Weeknight Chicken Mole brings the rich, complex flavors of traditional mole to your table in under an hour, using a few smart shortcuts.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 cup chicken broth
• 1/4 cup unsweetened cocoa powder
• 2 tbsp peanut butter
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 cup chopped cilantro

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1.5 lbs boneless, skinless chicken thighs to the skillet, seasoning with salt. Cook for 5 minutes per side until golden brown. Tip: Don’t overcrowd the skillet to ensure a good sear.
3. Remove chicken from skillet and set aside on a plate.
4. In the same skillet, add 1 cup chicken broth, 1/4 cup unsweetened cocoa powder, 2 tbsp peanut butter, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp ground cinnamon, and 1/4 tsp ground cloves. Whisk until smooth and bring to a simmer.
5. Return chicken to the skillet, spooning sauce over the top. Reduce heat to low, cover, and simmer for 20 minutes. Tip: Check occasionally to prevent sticking.
6. Uncover and simmer for an additional 5 minutes to thicken the sauce slightly.
7. Remove from heat and stir in 1/4 cup chopped cilantro. Tip: Fresh cilantro adds a bright contrast to the rich sauce.

Delightfully rich with a hint of sweetness and spice, this chicken mole pairs beautifully with warm tortillas or over a bed of cilantro-lime rice. The sauce clings to the chicken, offering a velvety texture that’s both comforting and sophisticated.

Vegan Mushroom Mole with Tofu

Here’s a dish that combines the earthy depth of mushrooms with the rich, complex flavors of mole, all while keeping it plant-based with tofu. Perfect for those looking to explore vegan Mexican cuisine, this recipe is straightforward and rewarding.

Ingredients

• 1 cup dried ancho chilies
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 block firm tofu, pressed and cubed
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 cup dark chocolate chips
• 1 tbsp peanut butter
• Salt to taste

Instructions

1. Soak the dried ancho chilies in hot water for 20 minutes until softened.
2. Drain the chilies, remove stems and seeds, then blend with vegetable broth until smooth.
3. Heat olive oil in a large pan over medium heat, add onion and garlic, sauté for 5 minutes until translucent.
4. Add mushrooms to the pan, cook for another 5 minutes until they release their moisture.
5. Stir in the tofu cubes, cumin, and cinnamon, cooking for 3 minutes to lightly brown the tofu.
6. Pour the chili mixture into the pan, bring to a simmer, then reduce heat to low.
7. Add dark chocolate chips and peanut butter, stirring until melted and the sauce thickens, about 10 minutes.
8. Season with salt to taste, then remove from heat.

This Vegan Mushroom Mole with Tofu offers a velvety texture with a balance of spicy, sweet, and umami flavors. Try serving it over quinoa or with warm corn tortillas for a complete meal.

Smoky Chipotle Chicken Mole

Kitchen enthusiasts, today we’re diving into the rich and complex flavors of a dish that combines the smokiness of chipotle with the deep, chocolatey undertones of mole. This Smoky Chipotle Chicken Mole is a perfect introduction to Mexican cuisine, offering a balance of heat and sweetness that’s sure to impress.

Ingredients

• 2 lbs chicken thighs
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tbsp chipotle peppers in adobo sauce, minced
• 1/4 cup unsweetened cocoa powder
• 2 cups chicken broth
• 1/4 cup peanut butter
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add chicken thighs, skin side down, and cook for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove and set aside.
3. In the same skillet, add diced onion and cook until translucent, about 3 minutes.
4. Add minced garlic and chipotle peppers, cooking for 1 minute until fragrant.
5. Stir in cocoa powder, chicken broth, peanut butter, cumin, and cinnamon. Bring to a simmer.
6. Return chicken to the skillet, cover, and simmer on low heat for 25 minutes, stirring occasionally.
7. Uncover and cook for an additional 10 minutes to thicken the sauce.
8. Season with salt to taste before serving.

The chicken should be tender and easily pull apart with a fork, while the mole sauce coats it in a glossy, rich layer. Serve over steamed rice or with warm tortillas to soak up every bit of the flavorful sauce.

Sweet and Spicy Pineapple Chicken Mole

Zesty flavors meet in this Sweet and Spicy Pineapple Chicken Mole, a dish that balances the richness of mole with the bright tang of pineapple. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 2 cups pineapple, diced
• 1.5 lbs chicken breast, cubed
• 3 tbsp olive oil
• 1 cup onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/4 cup unsweetened cocoa powder
• 1 cup chicken broth
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add chicken cubes to the skillet, cooking until lightly browned on all sides, approximately 5 minutes. Tip: Avoid overcrowding the pan to ensure even browning.
3. Remove chicken from skillet and set aside on a plate.
4. In the same skillet, add onion and garlic, sautéing until translucent, about 3 minutes.
5. Stir in chili powder, cumin, and cinnamon, cooking for 1 minute to toast the spices. Tip: Toasting spices enhances their flavor.
6. Add cocoa powder, stirring continuously to prevent clumping, about 30 seconds.
7. Pour in chicken broth, honey, and apple cider vinegar, bringing the mixture to a simmer.
8. Return chicken to the skillet, adding diced pineapple. Simmer uncovered for 15 minutes, stirring occasionally. Tip: The sauce should thicken slightly but remain pourable.
9. Season with salt to taste before serving.

Enjoy the complex layers of flavor in this dish, where the sweetness of pineapple and honey contrasts beautifully with the deep, spicy mole. Serve over rice or with warm tortillas for a complete meal.

Creamy Peanut Butter Chicken Mole

Preparing a dish that combines the rich, nutty flavors of peanut butter with the deep, complex spices of mole can transform an ordinary dinner into an extraordinary culinary experience. This Creamy Peanut Butter Chicken Mole is a perfect example of how simple ingredients can come together to create something truly special.

Ingredients

• 1.5 lbs chicken thighs
• 1 cup creamy peanut butter
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1 cup chicken broth
• 1 tbsp lime juice
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and minced garlic to the skillet, sautéing until translucent, about 5 minutes.
3. Season chicken thighs with salt, then add to the skillet, browning each side for 4 minutes.
4. In a bowl, whisk together peanut butter, cumin, chili powder, cinnamon, cayenne pepper, and chicken broth until smooth.
5. Pour the peanut butter mixture over the chicken in the skillet, stirring to coat evenly.
6. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.
7. Remove from heat and stir in lime juice before serving.

Mouthwatering and rich, this dish offers a velvety texture with a balance of spicy and sweet flavors. Serve it over a bed of rice or with warm tortillas to soak up every bit of the sauce.

Dark Chocolate Chicken Mole

Kickstart your culinary adventure with this unique Dark Chocolate Chicken Mole, a dish that beautifully marries the richness of dark chocolate with the savory depth of chicken. Perfect for those looking to impress at dinner parties or simply treat themselves to something extraordinary.

Ingredients

• 2 lbs chicken thighs
• 1 cup dark chocolate chips
• 2 tbsp olive oil
• 1 cup chicken broth
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 tsp cinnamon
• 1/2 tsp salt

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add chicken thighs to the skillet, skin side down, and cook until golden brown, approximately 5 minutes per side. Tip: Ensure the skillet is not overcrowded to allow even browning.
3. Remove chicken from the skillet and set aside on a plate.
4. In the same skillet, add chicken broth, dark chocolate chips, ground cumin, chili powder, cinnamon, and salt. Stir continuously until the chocolate is fully melted and the mixture is smooth, about 3 minutes. Tip: Keep the heat medium-low to prevent the chocolate from burning.
5. Return the chicken thighs to the skillet, coating them evenly with the mole sauce. Cover and simmer on low heat for 25 minutes. Tip: Stir the sauce occasionally to prevent sticking and ensure even flavor distribution.
6. After 25 minutes, remove the lid and cook for an additional 5 minutes to slightly thicken the sauce.

Hearty and rich, this Dark Chocolate Chicken Mole offers a velvety sauce that clings to the tender chicken, with a flavor profile that’s both complex and comforting. Serve it over a bed of cilantro lime rice for an extra layer of freshness and color.

Instant Pot Chicken Mole Verde

Making a flavorful and tender Instant Pot Chicken Mole Verde is easier than you think, perfect for a weeknight dinner that feels gourmet. This dish combines the rich, complex flavors of mole with the convenience of your pressure cooker, resulting in a meal that’s both satisfying and surprisingly simple to prepare.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 cup tomatillos, husked and rinsed
• 1/2 cup cilantro, chopped
• 1/4 cup pumpkin seeds
• 2 tbsp olive oil
• 1 cup chicken broth
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt

Instructions

1. Set the Instant Pot to ‘Saute’ and heat 2 tbsp olive oil for 2 minutes.
2. Add 2 lbs boneless, skinless chicken thighs to the pot, browning each side for 3 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove the chicken and set aside. In the same pot, add 1 cup tomatillos, 1/2 cup cilantro, 1/4 cup pumpkin seeds, 2 cloves garlic, 1 tsp ground cumin, and 1/2 tsp salt. Saute for 5 minutes until fragrant.
4. Pour in 1 cup chicken broth, scraping the bottom to deglaze. Tip: This step is crucial for preventing the ‘burn’ notice and adding depth to the sauce.
5. Return the chicken to the pot, ensuring it’s submerged in the liquid. Secure the lid and set to ‘Manual’ high pressure for 15 minutes.
6. After cooking, allow a natural release for 10 minutes, then quick release any remaining pressure. Tip: Natural release helps keep the chicken tender.
7. Shred the chicken directly in the pot, mixing it with the sauce to coat evenly.

Your Instant Pot Chicken Mole Verde is now ready to enjoy, with a sauce that’s velvety and rich, clinging to every piece of tender chicken. Serve it over rice or wrapped in warm tortillas for a meal that’s as versatile as it is delicious.

Grilled Chicken Mole Tacos

Grilled Chicken Mole Tacos combine the smoky char of perfectly grilled chicken with the rich, complex flavors of mole sauce, all wrapped in a warm tortilla. Getting this dish right is all about balancing flavors and textures, so let’s dive into the process step by step.

Ingredients

• 2 lbs chicken breast
• 1 cup mole sauce
• 12 corn tortillas
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chopped cilantro
• 1/2 cup diced white onion
• 1 lime, cut into wedges

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Brush the chicken breasts with olive oil and season both sides with salt and black pepper.
3. Place the chicken on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
4. Remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips.
5. Warm the mole sauce in a small saucepan over low heat, stirring occasionally, for about 5 minutes.
6. Heat the corn tortillas on the grill for about 30 seconds on each side, until they are warm and slightly charred.
7. Assemble the tacos by placing a few strips of grilled chicken on each tortilla, drizzling with warm mole sauce, and topping with chopped cilantro and diced white onion.
8. Serve immediately with lime wedges on the side for squeezing over the tacos.

Perfectly grilled chicken mole tacos offer a delightful contrast between the tender, juicy chicken and the deep, spicy mole sauce. For an extra touch, serve them with a side of pickled red onions or a sprinkle of queso fresco to elevate the flavors even further.

Healthy Turkey Mole Alternative

Kitchen enthusiasts looking for a healthier twist on traditional mole will adore this turkey version, packed with flavor yet lighter on calories. Keeping the essence of mole alive, this recipe simplifies the process without sacrificing depth, making it perfect for weeknight dinners.

Ingredients

– 1 tbsp olive oil – 1 lb ground turkey – 1 cup diced onions – 2 cloves minced garlic – 1 tbsp chili powder – 1 tsp ground cumin – 1/2 tsp ground cinnamon – 1/4 cup unsweetened cocoa powder – 1 cup low-sodium chicken broth – 1/2 cup tomato sauce – Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. 2. Add 1 lb ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. 3. Stir in 1 cup diced onions and 2 cloves minced garlic, cooking until onions are translucent, about 3 minutes. 4. Sprinkle 1 tbsp chili powder, 1 tsp ground cumin, and 1/2 tsp ground cinnamon over the turkey, stirring to coat evenly. 5. Mix in 1/4 cup unsweetened cocoa powder until fully incorporated. 6. Pour in 1 cup low-sodium chicken broth and 1/2 cup tomato sauce, bringing the mixture to a simmer. 7. Reduce heat to low and let simmer for 15 minutes, stirring occasionally, until the sauce thickens. 8. Season with salt to taste before serving. Zesty and rich, this Healthy Turkey Mole Alternative offers a velvety texture with a perfect balance of spicy and sweet. Serve it over quinoa or stuffed in bell peppers for an extra nutritious meal.

Spicy Pumpkin Seed Chicken Mole

Mastering the art of mole can seem daunting, but this Spicy Pumpkin Seed Chicken Mole simplifies the process with clear, manageable steps. Let’s break down this rich, flavorful dish into easy-to-follow stages, ensuring even beginners can achieve a delicious result.

Ingredients

• 2 cups chicken broth
• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup pumpkin seeds
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1 oz dark chocolate, chopped
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion to the skillet, sautéing until translucent, approximately 5 minutes.
3. Stir in minced garlic, chili powder, cumin, cinnamon, and ground cloves, cooking for 1 minute until fragrant.
4. Add chicken thighs to the skillet, browning each side for 4 minutes.
5. Pour in chicken broth, bringing the mixture to a simmer. Cover and cook for 20 minutes.
6. While the chicken cooks, toast pumpkin seeds in a dry pan over medium heat for 3 minutes, stirring constantly to prevent burning.
7. Remove chicken from the skillet, shredding it with two forks once cool enough to handle.
8. Blend toasted pumpkin seeds with 1 cup of the cooking liquid until smooth.
9. Return the shredded chicken and pumpkin seed mixture to the skillet, stirring in chopped dark chocolate until melted and combined.
10. Simmer uncovered for 10 minutes, allowing the sauce to thicken.

Finished with a velvety texture and a complex flavor profile, this Spicy Pumpkin Seed Chicken Mole pairs beautifully with warm tortillas or over a bed of cilantro-lime rice for an extra zing.

Mexican Street-Style Chicken Mole

Bold flavors and vibrant spices come together in this Mexican Street-Style Chicken Mole, a dish that’s as rich in history as it is in taste. Perfect for beginners, this recipe breaks down the process into manageable steps, ensuring a delicious outcome every time.

Ingredients

– 2 lbs chicken thighs
– 1 cup chicken broth
– 1/2 cup unsweetened cocoa powder
– 1/4 cup olive oil
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 4 cloves garlic, minced
– 1 medium onion, diced
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup raisins
– 1/4 cup almonds
– 1/4 cup sesame seeds
– 2 tbsp sugar
– 1 tsp salt

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chicken thighs, browning each side for 4 minutes to develop flavor.
3. Remove chicken and set aside; in the same pot, sauté onion and garlic until translucent, about 3 minutes.
4. Stir in chili powder, cumin, cinnamon, and cloves, cooking for 1 minute to toast the spices.
5. Add diced tomatoes, raisins, almonds, sesame seeds, cocoa powder, sugar, and salt, mixing well.
6. Pour in chicken broth, bringing the mixture to a simmer for 10 minutes to meld flavors.
7. Carefully transfer the mixture to a blender, blending until smooth for a velvety sauce.
8. Return the sauce to the pot, adding the browned chicken thighs, and simmer covered for 25 minutes on low heat.
9. Uncover and simmer for an additional 10 minutes to thicken the sauce slightly.
10. Tip: For an extra layer of flavor, toast the sesame seeds and almonds before adding them to the sauce.
11. Tip: If the sauce is too thick, adjust with a little more chicken broth until desired consistency is reached.
12. Tip: Let the chicken rest in the sauce for 5 minutes off the heat before serving to enhance juiciness.

Now, the chicken mole should be tender, with a sauce that’s rich and complex, balancing sweet, spicy, and earthy notes. Serve it over steamed rice or with warm tortillas for a truly authentic experience.

Gluten-Free Chicken Mole Enchiladas

Kickstart your gluten-free cooking journey with these Chicken Mole Enchiladas, a dish that combines rich, complex flavors with a comforting texture, perfect for any night of the week.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup gluten-free mole sauce
• 8 gluten-free corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped cilantro
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the enchiladas.
2. In a large bowl, mix the shredded chicken with 1/2 cup of mole sauce until the chicken is evenly coated. Tip: Warm the mole sauce slightly for easier mixing.
3. Heat the olive oil in a skillet over medium heat. Warm each tortilla for about 10 seconds per side to make them pliable. Tip: Cover the tortillas with a damp towel to keep them soft while you work.
4. Spread 1/4 cup of the chicken mixture down the center of each tortilla, then roll them up tightly and place seam-side down in a baking dish.
5. Pour the remaining 1/2 cup of mole sauce over the rolled tortillas, making sure they’re evenly covered. Sprinkle the shredded cheese on top.
6. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2 minutes of baking.
7. Remove from the oven and let sit for 5 minutes before serving. Garnish with chopped cilantro.

Layers of tender chicken and rich mole sauce wrapped in soft corn tortillas create a dish that’s both hearty and flavorful. Serve these enchiladas with a side of black beans and a crisp green salad for a complete meal.

Slow-Roasted Chicken Mole with Plantains

Unlock the rich flavors of traditional Mexican cuisine with this slow-roasted chicken mole paired with sweet plantains. Perfect for a cozy dinner, this dish combines tender chicken with a complex, savory-sweet sauce and caramelized plantains for a meal that’s as satisfying to make as it is to eat.

Ingredients

• 1 whole chicken, about 4 lbs
• 2 cups mole sauce
• 2 ripe plantains
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 300°F to ensure a slow, even cook for the chicken.
2. Season the whole chicken evenly with 1 tsp salt and 1/2 tsp black pepper, rubbing the spices into the skin for maximum flavor.
3. Heat 2 tbsp olive oil in a large oven-proof skillet over medium-high heat. Sear the chicken on all sides until golden brown, about 3-4 minutes per side.
4. Pour 2 cups mole sauce over the chicken, ensuring it’s fully coated. Cover the skillet with a lid or aluminum foil.
5. Transfer the skillet to the preheated oven and roast for 2.5 hours, basting the chicken with the sauce every 30 minutes to keep it moist.
6. While the chicken roasts, peel and slice the 2 plantains into 1/2-inch thick pieces. In the last 30 minutes of cooking, arrange the plantains around the chicken in the skillet to caramelize in the mole sauce.
7. Remove from the oven and let the chicken rest for 10 minutes before carving to allow the juices to redistribute.

Here, the chicken emerges fall-off-the-bone tender, enveloped in a deeply flavorful mole that’s perfectly balanced by the sweetness of the plantains. Serve this dish over a bed of cilantro lime rice for an extra layer of freshness and texture.

One-Pot Chicken Mole Rice Bowl

Just imagine coming home to a dish that combines the rich, complex flavors of mole with the comforting simplicity of a rice bowl, all made in one pot for easy cleanup. This One-Pot Chicken Mole Rice Bowl is a weeknight game-changer, blending tender chicken, aromatic spices, and fluffy rice into a meal that’s as satisfying to make as it is to eat.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, cubed
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 2 tbsp mole paste
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 lb cubed chicken breast to the pot, cooking until lightly browned on all sides, approximately 5 minutes. Tip: Avoid overcrowding the pot to ensure even browning.
3. Stir in 1 cup diced onion and 2 minced garlic cloves, cooking until softened, about 3 minutes.
4. Mix in 1 cup long-grain white rice, 2 tbsp mole paste, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to coat the rice and chicken evenly.
5. Pour in 2 cups chicken broth, bringing the mixture to a boil. Tip: Scrape the bottom of the pot to release any flavorful bits stuck to it.
6. Reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed. Tip: Resist the urge to peek, as lifting the lid releases steam and can affect cooking time.
7. Remove from heat and let stand, covered, for 5 minutes to allow the rice to steam further.
8. Fluff the rice with a fork and garnish with 1/4 cup chopped cilantro before serving.

Unbelievably, this dish delivers a symphony of textures—tender chicken, fluffy rice, and a sauce that’s both rich and subtly spicy. Serve it with a side of avocado slices or a sprinkle of queso fresco for an extra layer of flavor and creaminess.

Smoked Chicken Mole with Ancho Chiles

Ready to elevate your cooking game with a dish that’s as rich in flavor as it is in history? Smoked Chicken Mole with Ancho Chiles combines the deep, smoky notes of perfectly cooked chicken with the complex, spicy sweetness of mole sauce, a true testament to the art of Mexican cuisine.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 2 ancho chiles, stemmed and seeded
• 1 cup chicken broth
• 1/4 cup unsweetened cocoa powder
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp ground cloves

Instructions

1. Preheat your smoker to 225°F. Place the chicken thighs on the smoker rack, skin side up. Smoke for 2 hours, or until the internal temperature reaches 165°F.
2. While the chicken smokes, soak the ancho chiles in hot water for 20 minutes until softened. Drain and blend with chicken broth until smooth.
3. Heat olive oil in a saucepan over medium heat. Add the blended chile mixture, cocoa powder, cumin, cinnamon, salt, and cloves. Simmer for 15 minutes, stirring occasionally, until the sauce thickens.
4. Once the chicken is smoked, brush each piece generously with the mole sauce. Return to the smoker for an additional 10 minutes to set the sauce.
5. Serve the smoked chicken mole hot, garnished with sesame seeds if desired. The mole sauce should cling to the chicken, offering a perfect balance of smoky, spicy, and sweet flavors with every bite.

Great for a dinner that demands attention, this dish pairs wonderfully with a side of cilantro lime rice or warm tortillas. The smoky aroma and the rich, velvety texture of the mole sauce make it a memorable meal that’s sure to impress.

Tangy Orange Chicken Mole

You might think combining orange and mole in a chicken dish sounds unconventional, but this Tangy Orange Chicken Mole recipe will surprise you with its harmonious blend of flavors. Let’s dive into creating this unique dish together, step by step.

Ingredients

– 2 lbs chicken thighs
– 1 cup orange juice
– 1/4 cup lime juice
– 2 tbsp olive oil
– 1/2 cup mole paste
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 orange, sliced for garnish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
2. In a large bowl, whisk together the orange juice, lime juice, olive oil, mole paste, ground cumin, smoked paprika, salt, and black pepper until well combined.
3. Add the chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Tip: For deeper flavor, let the chicken marinate in the refrigerator for at least 1 hour, though 30 minutes will suffice if you’re short on time.
4. Transfer the chicken and marinade to a baking dish, arranging the thighs in a single layer to promote even cooking.
5. Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Baste the chicken with the marinade halfway through cooking to keep it moist and flavorful.
6. Garnish with sliced oranges before serving. Tip: For an extra touch of elegance, sprinkle with chopped cilantro or toasted sesame seeds.

Here’s how this dish turns out: the chicken is incredibly tender, infused with the tangy sweetness of orange and the deep, complex flavors of mole. Serve it over a bed of cilantro lime rice or with warm tortillas for a meal that’s as visually appealing as it is delicious.

Summary

Unleash the vibrant flavors of Mexico with our roundup of 18 Spicy Chicken Mole Recipes Authentic. Each dish offers a unique blend of spices and traditions, perfect for home cooks eager to explore. We invite you to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the love of authentic mole. Happy cooking!

Lorraine Koller