Chicken Mole Step by Step // Doña Maria Sauce ️
Chicken Mole Step by Step // Doña Maria Sauce ❤️ is a medium Mexican recipe that serves 8. 460 calories per serving. Recipe by Rachel's Step by Step on YouTube.
Prep: 42 min | Cook: 1 hr 15 min | Total: 2 hrs 12 min
Cost: $35.72 total, $4.47 per serving
Ingredients
- 2 Guajillo Chili (dried, seeds and veins removed)
- 1 Ancho Chili (dried, seeds and veins removed)
- 5 Chicken Drumsticks (skin removed)
- 4 Chicken Thighs (skin removed, cut in half)
- 1/2 Small Onion (for broth, roughly chopped)
- 1/4 Medium Onion (for mole sauce, roughly chopped)
- 4 Garlic Clove (large cloves, 2 for broth, 2 for spice blend)
- 1 Bay Leaf
- 1 tsp Salt (plus more to taste at the end)
- 1 1/4 tsp Black Peppercorns (1/4 tsp ground for broth, 1 tsp whole for spice blend)
- 1 tsp Cumin Seeds (whole, freshly ground)
- 3 Cloves (whole, freshly ground)
- 8 cups Water (for poaching chicken)
- 1 cup Water (for spice blend)
- 1 jar Dona Maria Mole Sauce (approximately 12‑oz jar, thick paste)
- 3 cups Chicken Broth (reserved from poaching liquid)
- 1 1/2 tbsp Vegetable Oil (any neutral oil)
- 1 tablet Dark Chocolate Tablet (Nestlé Abuelita dark chocolate, approx 3 oz, broken into pieces)
Instructions
Hydrate Dried Chilies
Place the 2 guajillo chilies and 1 ancho chili in a small saucepan with hot water, turn off the heat, and let them soak until soft.
Time: PT20M
Prepare the Chicken
Remove the skin from all chicken pieces, trim the tip off each drumstick, and cut each thigh in half for easier serving.
Time: PT10M
Make Light Chicken Broth
In the Dutch oven, combine the chicken, 1/2 small onion, 2 garlic cloves, 1 bay leaf, 1 tsp salt, 1/4 tsp ground black pepper, and 8 cups water. Bring to a boil over high heat.
Time: PT10M
Simmer Chicken
Reduce heat to medium‑low, cover, and let the chicken simmer for 25‑30 minutes, or until fully cooked and tender.
Time: PT30M
Grind Fresh Spices
While the broth simmers, combine 1 tsp cumin seeds, 1 tsp whole black peppercorns, 3 whole cloves, and the remaining 2 garlic cloves in a spice grinder. Add 1 cup water and grind to a smooth paste.
Time: PT5M
Remove Chicken and Reserve Broth
Using a slotted spoon, lift the cooked chicken out of the pot onto a platter. Discard the bay leaf and set the broth aside for later.
Time: PT5M
Blend Mole Sauce
In a blender, combine the jar of Dona Maria mole sauce, the freshly ground spice paste, 1/4 medium onion, 3 cups reserved chicken broth, and the softened chilies. Blend until completely smooth.
Time: PT5M
Heat Mole Base
Return the Dutch oven to the stove, set to medium‑low, and add 1½ tbsp oil. Pour the blended mole mixture in, stirring constantly, and bring to a gentle low boil.
Time: PT10M
Incorporate Dark Chocolate
Break the dark chocolate tablet into small pieces and add them to the simmering mole. Stir gently until the chocolate fully melts and the sauce becomes glossy.
Time: PT5M
Finish Cooking Chicken in Mole
Return all the chicken pieces to the pot, coat them with the mole sauce, and simmer on low heat for 25 minutes, stirring occasionally and adding a splash of broth if the sauce thickens too much.
Time: PT25M
Serve
Transfer the chicken mole to a serving platter, spoon generous sauce over the top, and serve with warm tortillas, Mexican rice, or refried beans.
Time: PT5M
Nutrition Facts
- Calories
- 460
- Protein
- 35 g
- Carbohydrates
- 20 g
- Fat
- 25 g
- Fiber
- 4 g
Dietary info: Gluten‑Free, High‑Protein
Allergens: Chicken, Milk (dark chocolate), Soy (possible in some mole pastes)
Ingredient Substitutions
- Instead of Guajillo Chili: Pasilla chili, New Mexico chile
- Instead of Ancho Chili: Pasilla chile, Poblano (fresh)
- Instead of Chicken Drumsticks: Bone‑in chicken thighs
- Instead of Chicken Thighs: Chicken drumsticks
- Instead of Small Onion: Yellow onion
- Instead of Medium Onion: Small onion
- Instead of Garlic Clove: Garlic powder (1 tsp)
- Instead of Bay Leaf: Dried thyme
- Instead of Salt: Sea salt
- Instead of Black Peppercorns: White pepper
- Instead of Cumin Seeds: Ground cumin (1 tsp)
- Instead of Cloves: Ground cloves (1/4 tsp)
- Instead of Dona Maria Mole Sauce: Other Mexican mole paste
- Instead of Chicken Broth: Store‑bought low‑sodium broth
- Instead of Vegetable Oil: Canola oil, Olive oil
- Instead of Dark Chocolate Tablet: Mexican chocolate bar, 70% dark chocolate
Equipment Needed
- Small Saucepan
- Dutch Oven
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Blender
- Ladle or Large Spoon
- Serving Platter
Critical Steps — Do Not Skip
- Hydrate Dried Chilies
- Prepare the Chicken
- Simmer Chicken
- Blend Mole Sauce
- Incorporate Dark Chocolate
- Finish Cooking Chicken in Mole
Chef Tips from the Video
- Toast the cumin and peppercorns briefly in a dry pan before grinding for extra aroma.
- Remove as much foam as possible during the first boil for a clear, bright broth.
- If you prefer a milder mole, remove the seeds from the chilies before hydrating.
- A squeeze of fresh lime juice at the end brightens the deep flavors.
Troubleshooting
Mole sauce is too thick.
Add additional chicken broth or water a tablespoon at a time while stirring until desired consistency is reached.
Sauce is too thin.
Continue simmering uncovered on low heat to reduce; stir frequently to avoid scorching.
Chocolate does not melt fully.
Lower the heat and stir continuously; break the chocolate into smaller pieces before adding.
Chicken is dry.
Simmer longer on low heat with a splash of broth; cover the pot to retain moisture.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 2 months; thaw before reheating.
Room temperature: Do not store at room temperature; cool to room temperature before refrigerating.
Make-Ahead Tips
- Poach the chicken and reserve the broth a day ahead; keep the chicken refrigerated.
- The mole sauce can be blended and stored in the fridge for up to 2 days; reheat gently before adding chocolate.
- Chocolate can be melted into the sauce just before serving for the freshest flavor.
Frequently Asked Questions
What is the cultural significance and history of Chicken Mole in Mexican cuisine?
Mole is a celebrated Mexican sauce that dates back to pre‑Colonial times, originally created by indigenous peoples using native chilies, spices, and chocolate. Chicken mole became popular in central Mexico as a festive dish served at weddings, birthdays, and religious celebrations, symbolizing richness and communal sharing.
What are the traditional regional variations of Chicken Mole in Mexican cuisine?
In Oaxaca, mole negro includes many more chilies, nuts, and a higher chocolate ratio, while Puebla’s mole poblano often adds almonds and sesame. The version shown by Rachel’s Step by Step follows a simplified, family‑style mole using Dona Maria paste, which reflects a more everyday home‑cooked style rather than a ceremonial version.
How is Chicken Mole traditionally served in Mexico?
Traditionally, chicken mole is served on a large platter with plenty of sauce, accompanied by warm corn or flour tortillas, Mexican rice, and refried beans. It is often garnished with sesame seeds, sliced onions, and a wedge of lime, and enjoyed family‑style at the table.
What occasions or celebrations is Chicken Mole traditionally associated with in Mexican culture?
Chicken mole is a centerpiece for major celebrations such as Día de los Muertos, Christmas, weddings, and birthdays. Its rich flavor and labor‑intensive preparation make it a dish that marks special gatherings and communal feasting.
What makes Chicken Mole special or unique in Mexican cuisine?
The combination of dried chilies, aromatic spices, and a touch of dark chocolate creates a complex sweet‑savory‑spicy profile that is uniquely Mexican. The balance of heat, depth, and a hint of bitterness from chocolate distinguishes mole from other sauces.
What are the most common mistakes to avoid when making Chicken Mole at home?
Common errors include over‑cooking the sauce, which can cause bitterness; not skimming the foam from the broth, leading to a cloudy mole; and adding chocolate at too high a temperature, which makes it seize. Follow the low‑heat steps and stir constantly to prevent these issues.
Why does this Chicken Mole recipe use freshly ground spices instead of pre‑ground ones?
Freshly grinding cumin, peppercorns, and cloves releases essential oils that give the mole a brighter, more aromatic flavor. Pre‑ground spices lose potency over time, resulting in a flatter sauce.
Can I make Chicken Mole ahead of time and how should I store it?
Yes, you can poach the chicken and blend the mole sauce a day ahead. Store the broth and sauce separately in airtight containers in the refrigerator, then combine and reheat gently before adding the chocolate and chicken for the final step.
What texture and appearance should I look for when making Chicken Mole?
The sauce should be thick yet pourable, with a deep, glossy mahogany color. The chicken should be tender, coated evenly with the sauce, and the pieces should stay moist without falling apart.
How do I know when the Chicken Mole is done cooking?
The mole is done when the chicken is fully cooked (internal temperature 165°F/74°C) and the sauce has thickened to coat the back of a spoon. A gentle low boil with occasional stirring indicates the flavors have melded.
What does the YouTube channel Rachel's Step by Step specialize in?
The YouTube channel Rachel's Step by Step specializes in clear, step‑by‑step home cooking tutorials that focus on classic comfort dishes, often adding helpful tips for beginners and emphasizing approachable techniques.
How does the YouTube channel Rachel's Step by Step's approach to Mexican cooking differ from other Mexican cooking channels?
Rachel's Step by Step emphasizes simplicity and accessibility, using store‑bought mole paste as a base while still teaching authentic techniques like hydrating chilies and grinding spices. Other channels may focus on making mole entirely from scratch, whereas Rachel balances authenticity with convenience for home cooks.
Last updated: August 31, 2026
