Nut-Free Traditional Chicken Mole

Savor the rich, complex flavors of **Nut-Free Traditional Chicken Mole**, a delightful twist on a beloved Mexican classic. This hearty recipe features tender, braised bone-in chicken thighs smothered in a velvety mole sauce made entirely without nuts, making it perfect for those with dietary restrictions. A unique blend of dried ancho, guajillo, and pasilla chiles brings deep, smoky heat, balanced by sweet raisins, earthy pumpkin seeds, and the luscious indulgence of Mexican chocolate. Toasted spices and a hint of cinnamon create layers of flavor that simmer into perfection, while the sauce's creamy texture is achieved with pumpkin seeds instead of traditional nuts. Serve this nut-free mole over fluffy white rice and garnish with fresh cilantro for a meal that's as comforting as it is unforgettable. Ideal for family dinners, celebrations, or meal prep, this recipe celebrates authentic techniques while catering to modern sensitivities.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 2 tablespoons Vegetable oil
• 1 large White onion (chopped)
• 4 cloves Garlic cloves (minced)
• 3 pieces Dried ancho chiles (stemmed and seeded)
• 3 pieces Dried guajillo chiles (stemmed and seeded)
• 2 pieces Dried pasilla chiles (stemmed and seeded)
• 4 medium Tomatoes (chopped)
• 4 cups Chicken stock
• 1 stick Cinnamon stick
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 2 tablespoons Raisins
• 1 cup Pumpkin seeds (pepitas, hulled and unsalted)
• 2 ounces Mexican chocolate (roughly chopped)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro (optional, for garnish)
• 3 cups Cooked white rice (for serving)

Directions

Step 1

Season chicken thighs with salt and black pepper. Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown chicken on both sides, about 4-5 minutes per side. Remove chicken and set aside.

Step 2

In the same skillet, heat the remaining 1 tablespoon of oil. Add chopped onion and sauté for 5 minutes until softened. Add minced garlic and cook for 1 more minute.

Step 3

Toast the dried ancho, guajillo, and pasilla chiles in the skillet for 1-2 minutes until fragrant, being careful not to burn them.

Step 4

Add the chopped tomatoes and cook for 5 minutes, stirring occasionally. Then pour in 2 cups of chicken stock and bring the mixture to a simmer.

Step 5

Transfer the mixture to a blender. Add the cinnamon stick, ground cumin, dried oregano, raisins, and pumpkin seeds. Blend until smooth, adding additional chicken stock as needed to achieve a thick but pourable consistency.

Step 6

Return the blended mole sauce to the skillet over medium heat. Stir in the chopped Mexican chocolate until melted and incorporated. Adjust the seasoning with salt and black pepper to taste.

Step 7

Nestle the browned chicken thighs into the mole sauce, ensuring they’re fully coated. Reduce heat to low, cover, and simmer for 45-50 minutes, or until the chicken is cooked through and tender.

Step 8

Serve the chicken mole over cooked white rice. Garnish with fresh cilantro, if desired. Enjoy!

Nutrition Facts

Serving size	(4098.2g)

Amount per serving	% Daily Value*
Calories	4906.2

Total Fat 259.8g	0%
Saturated Fat 63.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 814.2mg	0%
Sodium 3760.6mg	0%
Total Carbohydrate 403.5g	0%
Dietary Fiber 54.6g	0%
Total Sugars 98.6g
Protein 288.2g	0%

Vitamin D 0IU	0%
Calcium 705.6mg	0%
Iron 49.5mg	0%
Potassium 7101.7mg	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: 45.8%

Protein: 22.6%

Carbs: 31.6%