Mole Dona Maria
Mole Dona Maria is a medium Mexican recipe that serves 4. 350 calories per serving. Recipe by Jenny Martinez on YouTube.
Prep: 10 min | Cook: 30 min | Total: 50 min
Cost: $13.05 total, $3.26 per serving
Ingredients
- 2 lb Chicken Thighs (Bone‑in, skin‑on, cut into 4‑6 pieces)
- 1 medium Onion (Peeled and quartered)
- 4 cloves Garlic (Peeled)
- 1 leaf Bay Leaf (Whole)
- 1 tsp Salt (Kosher or table salt)
- 3 cup Chicken Broth (Low‑sodium)
- 8 oz Mole Sauce (Store‑bought Mexican mole, jarred)
- 1 tbsp Vegetable Oil (For greasing the pot if needed)
Instructions
Prep aromatics
Peel and quarter the onion; peel the garlic cloves.
Time: PT5M
Boil chicken with aromatics
Place chicken pieces, onion quarters, garlic cloves, bay leaf, and salt in a large pot. Cover with 2 cups of chicken broth and bring to a boil over medium‑high heat. Reduce to a gentle simmer and cook for about 15 minutes, until chicken is partially cooked.
Time: PT15M
Temperature: 212°F
Remove chicken and oil
Using a slotted spoon, lift the chicken out of the pot and set aside. Spoon off any excess oil that has risen to the surface.
Time: PT3M
Blend mole paste
Transfer the remaining broth and any aromatics from the pot into a blender. Add the jarred mole sauce (8 oz) and 2 additional cups of chicken broth. Blend until smooth.
Time: PT4M
Return chicken and combine
Pour the blended mole mixture back into the pot. Return the chicken pieces, add the remaining 1 cup of chicken broth, and stir to combine.
Time: PT3M
Simmer mole sauce
Bring the pot back to a gentle boil, then reduce to a low simmer. Let the mole sauce simmer uncovered for 8–10 minutes so the flavors meld.
Time: PT10M
Temperature: 200°F
Finish cooking
Cover the chicken with the mole sauce, increase heat to medium and boil for an additional 5 minutes, ensuring the chicken is fully cooked and the sauce coats the meat.
Time: PT5M
Temperature: 212°F
Serve
Remove the bay leaf, taste and adjust salt if needed, then serve the chicken mole hot with rice, tortillas, or a side of beans.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Gluten-Free (if mole is certified), Dairy-Free, High-Protein
Allergens: Potential soy (depending on mole brand)
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken Drumsticks, Chicken Leg Quarters
- Instead of Onion: Shallots
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Bay Leaf: Dried thyme
- Instead of Salt: Sea salt
- Instead of Chicken Broth: Water + bouillon cube
- Instead of Mole Sauce: Homemade mole, Enchilada sauce (different flavor)
- Instead of Vegetable Oil: Canola oil
Equipment Needed
- Large Pot
- Blender
- Wooden Spoon
- Ladle (optional)
- Chef’s Knife
- Cutting Board
- Measuring Cup
Critical Steps — Do Not Skip
- Boiling chicken with aromatics to build flavor
- Removing excess oil before blending
- Blending mole with hot broth safely
- Simmering mole at least 8‑10 minutes for flavor integration
- Ensuring chicken reaches safe internal temperature
Chef Tips from the Video
- Using bone‑in chicken adds depth to the broth and sauce.
- Toast the mole sauce briefly before blending for an extra smoky note.
- Taste the sauce before serving; a pinch of sugar can balance excessive bitterness.
Troubleshooting
Sauce is too thick
Add a splash of chicken broth or water, 1‑2 tbsp at a time, and stir until desired consistency is reached.
Sauce is too thin
Continue simmering uncovered for a few more minutes to reduce and thicken.
Chicken is not fully cooked
Return the chicken to the pot and simmer an additional 5‑10 minutes, checking that the internal temperature reaches 165°F (74°C).
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag or container for up to 2 months. Thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare chicken broth ahead and store in the fridge.
- Portion the mole sauce in a separate container; combine just before cooking.
Frequently Asked Questions
What is the cultural significance and history of Chicken Mole in Mexican cuisine?
Mole is a traditional Mexican sauce that dates back to pre‑Colonial times, originally created by indigenous peoples using local chilies, nuts, and spices. Over centuries, it evolved to include chocolate and other complex ingredients, becoming a celebratory dish often served at weddings and festivals.
What are the traditional regional variations of mole in Mexico?
Mexico boasts many mole varieties, such as Mole Poblano from Puebla (known for chocolate), Mole Negro from Oaxaca, and Mole Verde from Veracruz, each distinguished by local chilies, herbs, nuts, and spices. The recipe here uses a generic jarred mole that captures the essence of the classic Puebla style.
How is Chicken Mole traditionally served in Mexican households?
In traditional Mexican homes, Chicken Mole is often served over steamed rice or with warm corn tortillas, accompanied by refried beans and a garnish of sesame seeds or fresh cilantro. It is a centerpiece for family gatherings and special occasions.
During which celebrations is Chicken Mole commonly prepared in Mexican culture?
Mole is a staple for major celebrations such as Día de los Muertos, weddings, baptisms, and Christmas Eve (Nochebuena). Its rich flavor and labor‑intensive preparation make it a dish that marks festive moments.
What authentic ingredients are essential for traditional mole versus the shortcuts used in this recipe?
Authentic mole may include dried chilies, nuts (almonds, peanuts), seeds (sesame), spices, chocolate, and sometimes fruit. This recipe shortcuts by using a high‑quality jarred mole sauce, which already blends those components, while still preserving the core flavor profile.
What other Mexican dishes pair well with Chicken Mole?
Chicken Mole pairs beautifully with Mexican rice, refried black beans, fresh guacamole, and warm corn tortillas. A side of pickled red onions or a simple cucumber‑lime salad adds a refreshing contrast.
What are the most common mistakes to avoid when making Chicken Mole at home?
Common pitfalls include over‑cooking the chicken before the sauce is ready, not simmering the mole long enough for flavors to meld, and neglecting to remove excess oil which can make the sauce greasy. Follow the critical steps to ensure a balanced sauce and tender chicken.
Why does this Chicken Mole recipe use bone‑in chicken instead of boneless pieces?
Bone‑in chicken releases collagen and marrow during cooking, enriching the broth and giving the mole a deeper, more robust flavor that boneless meat alone cannot provide.
Can I make Chicken Mole ahead of time and how should I store it?
Yes, you can prepare the mole sauce a day ahead and keep it refrigerated in an airtight container. Reheat gently on the stove, add the chicken just before serving, and ensure it reaches 165°F (74°C).
What does the YouTube channel Jenny Martinez specialize in?
The YouTube channel Jenny Martinez focuses on fast, family‑friendly Latin‑American comfort foods, offering step‑by‑step tutorials that emphasize flavor, simplicity, and time‑saving shortcuts for busy home cooks.
How does the YouTube channel Jenny Martinez's approach to Mexican cooking differ from other Mexican cooking channels?
Jenny Martinez blends traditional Mexican flavors with modern convenience, often using pantry staples like jarred sauces and pre‑made broths, whereas many other Mexican cooking channels prioritize from‑scratch techniques and extensive spice roasting.
Last updated: August 30, 2026
