Casie's Chicken Mole

Experience the rich, complex flavors of Casie’s Chicken Mole, a traditional Mexican-inspired dish that brings together tender chicken thighs and a velvety, spiced chocolate sauce. This recipe combines the smoky depth of toasted ancho and guajillo chiles with the warmth of cinnamon, cumin, and coriander, balanced by the subtle sweetness of peanut butter and dark chocolate. Simmered to perfection, the chicken soaks up the bold mole sauce, ensuring every bite is a harmonious blend of savory and slightly sweet. Serve over fluffy cooked rice and garnish with fresh cilantro for an unforgettable dinner packed with authentic flavor. Perfect for a hearty weeknight meal or an adventurous weekend culinary project, this chicken mole recipe is sure to wow family and friends alike!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 pieces garlic cloves, minced
• 2 pieces dried ancho chiles
• 2 pieces dried guajillo chiles
• 1 cup crushed tomatoes
• 3 cups chicken broth
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons peanut butter
• 2 ounces dark chocolate, chopped
• 1 teaspoon salt
• 1 teaspoon white sugar
• 2 tablespoons fresh cilantro, chopped (optional for garnish)
• 4 cups cooked rice

Directions

Step 1

Heat 1 tablespoon of vegetable oil in a large skillet or pot over medium heat.

Step 2

Season the chicken thighs with a pinch of salt and sear them in the hot skillet, about 3-4 minutes per side, until golden brown. Remove the chicken and set aside.

Step 3

In the same skillet, heat the remaining 1 tablespoon of oil and sauté the diced onion for 5 minutes until softened.

Step 4

Add the minced garlic and cook for 1 minute until fragrant.

Step 5

Toast the dried ancho and guajillo chiles in the skillet for 1-2 minutes, flipping occasionally, until they become fragrant. Remove the stems and seeds, then roughly chop the chiles.

Step 6

Blend the toasted chiles with the crushed tomatoes and 1 cup of chicken broth in a blender until smooth.

Step 7

Return the skillet to medium heat and pour in the chile-tomato mixture, cooking for 5 minutes while stirring occasionally.

Step 8

Add the remaining 2 cups of chicken broth, unsweetened cocoa powder, ground cinnamon, cumin, and coriander to the skillet. Stir well to combine.

Step 9

Stir in the peanut butter and chopped dark chocolate until melted and the sauce is smooth.

Step 10

Season the mole sauce with salt and sugar, adjusting to taste if needed.

Step 11

Return the seared chicken thighs to the skillet, submerging them in the mole sauce.

Step 12

Cover the skillet and simmer on low heat for 25-30 minutes, or until the chicken is cooked through and tender.

Step 13

Serve the chicken mole over cooked rice and garnish with chopped fresh cilantro, if desired.

Nutrition Facts

Serving size	(2684.8g)

Amount per serving	% Daily Value*
Calories	3341.0

Total Fat 135.1g	0%
Saturated Fat 39.2g	0%
Polyunsaturated Fat 20.8g
Cholesterol 564mg	0%
Sodium 4602.8mg	0%
Total Carbohydrate 329.5g	0%
Dietary Fiber 31.6g	0%
Total Sugars 36.9g
Protein 208.6g	0%

Vitamin D 42IU	0%
Calcium 447.7mg	0%
Iron 32.9mg	0%
Potassium 4614.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.1%

Protein: 24.8%

Carbs: 39.1%