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Easy Chicken Mole Sauce Recipe

Chicken in Mole Sauce is one of the top dishes that represent our gastronomy not just in Mexico but on the global culinary stage, as well. The original recipe includes a long list of ingredients that frightens many novice cooks.
Course Chicken, Salsas
Cuisine Mexican
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 348kcal



  • 4 Bone-in Chicken thighs and legs
  • ¼ white onion
  • 1 garlic clove
  • 1 celery stick cut into pieces
  • 1 small parsley branch
  • Enough water to cook the chicken


  • 4 pasilla peppers cleaned and deveined.
  • PAM Cooking Spray
  • 2 plum tomatoes
  • ¼ white onion
  • 1 garlic clove
  • 1 tablespoon vegetable oil
  • 1 cup chicken broth where you cooked the chicken.
  • 1 Mexican chocolate tablet 3 ¼ ounces
  • Salt and pepper to season


  • Place the chicken, onion, and garlic clove in a stockpot, and cover with water. Bring to a boil on medium high heat, (about 5-6 minutes) skimming off the foam that forms on the surface with a spoon. Reduce heat and add the celery and the parsley branch. Simmer until chicken is cooked through, about 20-25 minutes.
  • While the chicken is cooking, lightly toast the peppers on a warm griddle, turning frequently to avoid them burning and having a bitter taste. This step will take seconds. Place in the bowl and cover them with warm water to soak after roasting for 15 minutes (or until softened).
  • Now, lightly spray your griddle with PAM Cooking Spray and place the tomato, onion, and garlic to roast. Roast the tomatoes, onion and garlic, turning frequently until brown spots form all over them.
  • Discard the soaking water of the pasilla peppers and place them in a blender with the roasted tomatoes, onion, garlic, and one cup of chicken broth. Process until you have a very smooth sauce.
  • Heat one tablespoon of oil in a large skillet over medium-high heat and then carefully pour in the sauce. If you don’t have a high-powered blender, maybe you’ll need to pour the sauce using a strainer. If needed add more chicken broth to the sauce. Cook for about 5
  • minutes until it starts to boil, reduce heat to simmer and add the Mexican Chocolate tablet to dissolve. Stir to avoid the sauce from sticking to the bottom of the skillet.
  • Remove chicken from the pot to slightly cool and discard parsley, onion, garlic, and celery from the broth. Add the chicken to the simmering sauce, season with salt and pepper, and keep simmering for another 5 – 8 minutes to allow all the flavors to combine.

Serve this delicious stew with white rice


    This is not a thick sauce. You can add a slice of bread in step 4 to the sauce to get a thicker consistency if you want.


    Calories: 348kcal | Carbohydrates: 11g | Protein: 23g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 86mg | Sodium: 312mg | Potassium: 540mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2970IU | Vitamin C: 12.5mg | Calcium: 30mg | Iron: 1.9mg