Holy Mole! This Chicken Mole recipe is out of this world, boasting a thick, rich, chocolate-tinged, mildly spicy sauce. This particular recipe is a fusion of my Grandma and my Mom’s recipes, and if I’m being honest, it is the perfect combination of both. Make some today and enjoy many meals to come.
In a large pot, heat water, salt, onion, chicken, and bay leaf. Once it starts to boil, lower the heat and simmer for about 20 minutes. Transfer chicken to plate to cool off, and then shred. Discard bay leaf. Reserve broth and onion.
Heat oil in large skillet over medium heat. Add onion, garlic, bolillo, chiles, tomatillos, tomato, and sesame seeds and sauté for 10 minutes, until soft.
Pour half the broth and boiled onion into a blender and add half the sautéed ingredients. Add peanut butter, chocolate pieces, cocoa powder, mole paste, and salt and blend until very smooth. Transfer the sauce to a large skillet.
Pour the other half of the broth and sautéed ingredients into blender. Puree and add to the mixture in the large skillet. Bring to a boil, reduce heat, and simmer for 10 minutes.
Add 2 cups of the shredded chicken and stir until chicken is covered with the sauce.
Lower heat and simmer for 10 minutes, stirring continuously to keep it from sticking to skillet. Plate some mole on a serving plate and toss a handful of sesame seeds on top for garnish.
Make ahead. Make the sauce ahead of time. It tastes even better the next day.
Save time. Use 2 cups of shredded store-bought rotisserie chicken and low-sodium chicken broth.
Like spicy mole? This mole sauce is mild, if you want to add some heat to the sauce, add 2 additional dried chile peppers.
Like sweet mole? If you like sweet mole, add more chocolate.
Gluten free? Replace bolillo with two corn tortillas.
Leftover mole paste. Leftover Dona Maria paste should keep for about six months in the refrigerator once opened, or up to a year in the freezer.
Chicken mole leftovers. Leftovers can be refrigerated for five days.