top of page

Chicken Mole Recipe

This recipe is not for the faint of heart, as it takes quite a bit of preparation. However, it is definitely worth the effort and the result is as good a savory dish using chocolate as you could ever find.


  • ​Chicken Thighs (2 Per Person)

  • 4 Dried Guajillo Chilies

  • 4 Dried Pasilla Chilies

  • 4 Cups Chicken Stock

  • 2 Cups Boiling Water (for soaking the chilies)

  • 1 12-oz Can Tomatoes

  • 6 Tomatillos

  • 8 Cloves Garlic

  • 1 large White Onion

  • ½ Cup Raisins

  • 1 Corn Tortilla

  • ½ Cup Raw Skinned Peanuts

  • ½ Cup Raw Skinned Almonds

  • ½ Cup Sesame Seeds

  • ½ Cup Mexican Drinking Chocolate (or 80% Dark Chocolate)

  • 4 Cloves

  • 4 All Spice Berries

  • 1 Stick Canela (Cinnamon)

  • 4 Black Peppercorns

  • 1 Tbsp Dried Oregano

  • 1 Tbsp Dried Thyme

  • 1 Tsp Salt

  • 1 Tsp White Pepper

  • ¼ Cup Lard (I rendered my own from some pork skin, but you can use shop bought)

Chicken Mole by Simon Majumdar


  1. Preparing the Chili Paste:

    • Split the dried chilies. Remove the seeds but do not throw them away, and keep them for later.

    • Place the chilies on a dry frying pan or griddle and toast them on both sides until they colour but do not burn.

    • Cover the chilies with 2 cups of boiling water and leave to soften for thirty minutes.

    • Blend the chilies with a little of their soaking liquid until the form a paste.

    • Pass through a sieve to remove all the skins and leave a smooth paste.

    • Set aside.

  2. Onions:

    • Roast the onions and garlic in the skins. Peel and set aside to cool.

  3. Preparing the "Tomato" Paste:

    • Dice the tomatillo and add to the tomatoes in a saucepan with a little oil.

    • Add the oregano and thyme.

    • Add the salt & pepper (to taste).

    • Add the raisins.

    • Cook this until almost all the liquid has evaporated.

    • Add the peeled onions and garlic.

    • Blend with a little of the soaking liquid from the chilies and pass through a sieve to make a smooth “tomato” paste.

  4. Preparing the Nut/Seed/Spice Mixture:

    • Toast the Allspice, cinnamon, cloves and peppercorns in a dry frying pan and then grind to a fine powder. Set aside.

    • Toast the chili seeds in a dry frying pan. Set aside.

    • Toast the peanuts, sesame seeds and almonds in a dry frying pan. Set aside.

    • Toast a torn corn tortilla in a dry frying pan. 

    • Add the toasted chili seeds and tortilla to the nuts and grind them all to a fine powder.

    • Add the spice mixture to the nut/seed/tortilla mixture and mix to a fine paste with the remaining soaking liquid from the chilies. You may want to blend this one more time to make a really smooth paste.

  5. Preparing the Mole:

    • Add three tbsp of lard to a large saucepan.

    • When it begins to smoke, add the "Tomato" Paste. 

    • Reduce to a low heat and cook slowly until it begins to darken in colour. This may take about ten minutes.

    • Add the Nut/Seed/Spice Mixture and combine thoroughly.

    • Cook on a low heat until you see the spices begin to release their oils on the surface of the liquid.

    • Add the Chili Paste and combine well.

    • Cook for a further ten minutes until the Chili Paste is totally combined.

    • Add the chicken stock and cook on a low heat for twenty minutes or until the sauce has reduced by at least half.

    • Pass through a sieve one final time to make sure you have a silky smooth, glossy end result.

    • Place the sauce back in the pan and add the grated Mexican chocolate.

    • Cook on a low heat until the chocolate has melted.

  6. Preparing the chicken:

    • While the Mole is cooking, skin the chicken thighs and bake until cooked.

  7. Putting the dish together:

    • When ready to serve, place two chicken thighs on each plate and cover totally with Mole.

    • Serve with rice and lots of hot corn tortillas.  

bottom of page