Soy-Free Traditional Chicken Mole

Indulge in the rich, complex flavors of Soy-Free Traditional Chicken Mole—a timeless Mexican dish elevated by an allergy-friendly twist. This recipe features tender, golden-seared chicken thighs simmered in a velvety, homemade mole sauce crafted with a medley of dried ancho, guajillo, and pasilla chiles, aromatic spices like cinnamon and cloves, earthy pepitas and almonds, and a touch of bittersweet dark chocolate. The absence of soy makes it accessible to those with dietary restrictions without compromising its authentic depth of flavor. The slow-cooking process melds the ingredients into a luxurious sauce that pairs beautifully with fluffy white rice. Perfect for family dinners or special gatherings, this mole is a celebration of tradition, taste, and inclusivity in every bite.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 6 pieces chicken thighs
• 2 tablespoons olive oil
• 1 large white onion
• 4 garlic cloves
• 3 roma tomatoes
• 3 dried ancho chiles
• 3 dried guajillo chiles
• 2 dried pasilla chiles
• 1 cinnamon stick
• 4 whole cloves
• 0.25 cup pepitas (shelled pumpkin seeds)
• 0.25 cup raw almonds
• 0.25 cup raisins
• 2 ounces dark chocolate (70% cocoa or higher)
• 4 cups chicken stock
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons sea salt
• 0.25 cup fresh cilantro
• 2 cups white rice (optional, for serving)

Directions

Step 1

Heat a large skillet over medium heat and toast the dried ancho, guajillo, and pasilla chiles until fragrant, about 1-2 minutes per side. Remove the chiles from the skillet and place them in a bowl. Cover with hot water and let soak for 20 minutes.

Step 2

While the chiles soak, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken thighs and sear on both sides until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.

Step 3

In the same skillet, add another tablespoon of olive oil. Sauté the onion, garlic, and tomatoes until softened, about 5 minutes. Transfer the mixture to a blender.

Step 4

Drain the soaked chiles and remove their stems and seeds. Add the chiles to the blender along with the toasted cinnamon stick, whole cloves, pepitas, almonds, raisins, cumin, coriander, and 2 cups of chicken stock. Blend until smooth.

Step 5

Strain the blended sauce through a fine-mesh sieve back into the skillet to remove any remaining solids. Heat over medium heat and add the remaining chicken stock, stirring to combine.

Step 6

Add the dark chocolate to the sauce, stirring until melted and incorporated. Season the sauce with sea salt.

Step 7

Return the seared chicken thighs to the skillet, ensuring they are submerged in the sauce. Reduce the heat to low and simmer for 1.5 hours, stirring occasionally, until the chicken is tender and the sauce has thickened.

Step 8

Garnish with fresh cilantro and serve hot with white rice if desired. Enjoy your soy-free traditional chicken mole!

Nutrition Facts

Serving size	(3451.2g)

Amount per serving	% Daily Value*
Calories	4293.4

Total Fat 207.2g	0%
Saturated Fat 52.5g	0%
Polyunsaturated Fat 7.0g
Cholesterol 931.2mg	0%
Sodium 6026.0mg	0%
Total Carbohydrate 287.2g	0%
Dietary Fiber 51.3g	0%
Total Sugars 69.3g
Protein 333.8g	0%

Vitamin D 63IU	0%
Calcium 686.6mg	0%
Iron 38.9mg	0%
Potassium 6274.7mg	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: 42.9%

Protein: 30.7%

Carbs: 26.4%