Ever had one of those days when you want something comforting and rich—but also a little adventurous? That’s exactly where this chicken mole recipe steps in. It’s bold, earthy, a touch spicy, and delightfully complex—just like your favorite playlist from the early 2000s.

Whether you’re cooking for your family, meal prepping for the week, or trying to impress your in-laws (no pressure), this dish delivers flavor without sending you into a Google rabbit hole of “What even is mole sauce, anyway?”

Let me walk you through this delicious journey in the kitchen, the kind of recipe that turns a regular dinner into something worth talking about—yes, even braggable.

Why You’ll Love This Chicken Mole Recipe

Look, I get it—”mole” sounds a little intimidating if you’ve never made it before. But stay with me. This isn’t a ten-hour culinary expedition; it’s a flavorful, approachable simple chicken mole recipe that even busy parents and overworked professionals can pull off with confidence.

Here’s why you’ll fall for this dish:

• Depth of flavor that feels like it came from a fancy restaurant.
• Minimal hands-on time—because no one wants to babysit a stove all evening.
• It’s freezer-friendly and perfect for shredded chicken mole leftovers.
• It plays nice with rice, tortillas, roasted veggies, or just eaten straight from the pan (hey, no judgment here).

This version combines the ease of home cooking with the richness of a chicken mole recipe authentic enough to earn nods from abuelitas—but also simple enough for a Wednesday night dinner.

Ingredients You’ll Need (AKA: The Flavor Dream Team)

This recipe calls for a pre-prepared Mole Negro Sauce and some tangy pickled onions. Don’t worry if you’re using a chicken mole recipe Doña Maria jar—store-bought works fine when you’re short on time.

Chicken Mole Ingredients:

• One batch Mole Negro Sauce (homemade or store-bought)
• One batch Pickled Onions
• 2 ½ – 3 lbs chicken thighs (boneless, skinless)
• 2 ½ teaspoons salt
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon chili powder
• ½ teaspoon cinnamon
• 2 tablespoons olive oil
• ½ cup broth or stock (chicken or veggie)

Step-by-Step: How to Make This Chicken Mole Recipe

1. Season the Chicken

In a large bowl, toss your chicken thighs with salt, cumin, coriander, chili powder, and cinnamon. Let them sit for about 10 minutes while you gather everything else. This step infuses flavor from the inside out.

2. Sear and Sizzle

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned—about 3 minutes per side. You’re not cooking it through, just giving it a beautiful golden crust.

3. Pour on the Mole Sauce

Lower the heat to medium-low. Add the mole sauce and broth to the skillet, stirring to combine. If you’re using a chicken mole recipe with pre-made mole sauce, you might want to thin it out slightly with extra broth.

4. Simmer to Perfection

Cover and let the whole thing simmer gently for 25–30 minutes, stirring occasionally. The chicken should be tender enough to shred with a fork. And trust me, the smell? It’ll make your neighbors curious.

5. Shred and Serve

Shred the chicken directly in the pan using two forks. Stir it through the sauce for maximum coating. Top with pickled onions, a sprinkle of cilantro, and maybe even a few sesame seeds if you’re feeling fancy.

Helpful Tips (a.k.a. The Secret Sauce)

• Chicken thighs are your best friend here. Juicy, flavorful, and they hold up well in the sauce. But if you only have breasts on hand (or in your freezer), that works too.
• Don’t stress the mole: Whether you make it from scratch or grab a jar, it’s the simmering with the spices and broth that builds flavor.
• Pickled onions might sound extra, but they’re the zingy, crunchy balance to all that richness. Plus, they take five minutes to make.
• Leftovers? This dish becomes the best chicken mole recipe for tacos, burritos, or next-day grain bowls.

A Quick Story From My Kitchen

The first time I made chicken mole, I was trying to impress my partner’s family—who are proud of their Oaxacan roots. Let’s just say I was sweating more than the simmering sauce.

But you know what saved me? Simplicity and a little confidence. I didn’t try to get fancy. I just let the ingredients do the talking. And now? This is my go-to dish for everything from Sunday dinners to meal preps.

It’s also the recipe that gets requested again and again. Even from the picky nephew who “doesn’t like spicy food”—until he cleaned his plate.

FAQs About This Chicken Mole Recipe

Make It Yours—and Make It Often

Whether you’re looking for a simple chicken mole recipe to spice up your weeknight rotation, or something rich and soulful to bring to your next potluck, this dish hits every note. It’s savory, slightly sweet, deeply spiced—and honestly, a little addictive.

And hey, don’t be shy about putting your spin on it. Add chocolate, a dash of almond butter, or throw in some roasted veggies. That’s the beauty of a great chicken mole recipe—it grows with you.

So next time you’re wondering what to cook, give this one a try. It’s comfort food with a story, a little flair, and a whole lot of flavor worth boasting about.

Print