Description
This Chicken Mole is rich, earthy, and layered with flavor—perfect for those craving something comforting yet bold. It’s approachable for weeknight cooking, especially when using store-bought mole, and it transforms into a dish worthy of sharing (and boasting about).
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)
Instructions
Season the chicken: In a large bowl, toss chicken thighs with salt, cumin, coriander, chili powder, and cinnamon. Let sit for about 10 minutes.
Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides until browned, about 3 minutes per side.
Add the mole: Lower the heat to medium-low. Pour in mole sauce and broth. Stir to combine.
Simmer: Cover and simmer for 25–30 minutes, stirring occasionally, until chicken is tender and easily shredded.
Shred and serve: Shred chicken in the pan with two forks. Stir to coat well in sauce. Garnish with pickled onions, cilantro, and sesame seeds if desired.
Notes
Chicken thighs are ideal for their juiciness, but breasts work too.
Pickled onions provide the perfect zing to balance the rich mole.
Leftovers make excellent tacos, burritos, or grain bowls.
Store-bought mole like Doña Maria works well with proper seasoning and simmering.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Simmering /searing
- Cuisine: mexican
Nutrition
- Serving Size: 1 portion (approx 6 oz chicken + sauce)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 120 mg
Keywords: chicken mole, mole negro, shredded chicken mole, easy mole recipe, Mexican dinner