Easy Chicken Molé Recipe
EASY Chicken Molé Recipe is a easy Mexican recipe that serves 4. 450 calories per serving. Recipe by Simply Mamá Cooks on YouTube.
Prep: 15 min | Cook: 1 hr 10 min | Total: 1 hr 40 min
Cost: $36.66 total, $9.16 per serving
Ingredients
- 2 pounds Chicken Thighs (bone‑in, skin‑on; can substitute boneless skinless thighs or chicken breast)
- 1 teaspoon Seasoning Salt (or regular salt, adjust to taste)
- 1 teaspoon Onion Powder (optional)
- 1 teaspoon Garlic Powder (optional)
- 0.5 teaspoon Cracked Black Pepper (freshly cracked preferred)
- 3.5 teaspoons Chicken Bouillon Powder (dissolved in hot water to make broth)
- 3.5 cups Water (for broth) (hot water to dissolve bouillon)
- 3.5 jars Store‑Bought Mole Sauce (any Mexican mole sauce; about 8 oz per jar)
- 2 tablespoons Sunflower Butter (smooth; can use regular peanut butter)
- 1 tablet Mexican Hot Chocolate Tablet (approx. 90 g; can substitute dark chocolate with a pinch of cinnamon)
- 0.5 cup Water (for sauce) (adjust sauce consistency)
Instructions
Preheat Oven
Set the oven to 375°F and allow it to preheat fully.
Time: PT10M
Temperature: 375°F
Season Chicken
Pat the chicken thighs dry, then rub them liberally with seasoning salt, onion powder, garlic powder, and cracked black pepper.
Time: PT5M
Bake Chicken
Arrange the seasoned thighs on a baking sheet and bake for 55 minutes, or until the internal temperature reaches 165°F.
Time: PT55M
Temperature: 375°F
Prepare Chicken Broth
While the chicken bakes, dissolve 3½ teaspoons chicken bouillon powder in 3½ cups hot water, stirring until fully dissolved.
Time: PT5M
Open Mole Sauce Jar
Place the mole sauce jar upside‑down on a towel, insert a sturdy knife near the lid, and gently pry the lid open; scrape the sauce out with a spoon.
Time: PT2M
Combine Sauce Ingredients
In a medium saucepan, combine the mole sauce, prepared broth, 2 Tbsp sunflower butter, the chocolate tablet, and ½ cup water. Stir until the butter and chocolate melt and the mixture is smooth.
Time: PT5M
Temperature: medium heat
Simmer Mole Sauce
Bring the mixture to a gentle simmer, then reduce to low and simmer for 15 minutes, stirring occasionally to prevent sticking.
Time: PT15M
Temperature: low simmer
Rest Chicken
Remove the baked chicken from the oven, transfer to a plate and let rest for 5 minutes before serving.
Time: PT5M
Serve
Place a chicken thigh on a serving plate, spoon generous amounts of mole sauce over it, and serve with rice or tortillas if desired.
Time: PT5M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: contains nuts, can be made gluten‑free with gluten‑free mole, not suitable for vegans
Allergens: peanuts (sunflower butter may contain peanuts), soy (often in mole), dairy (if chocolate contains milk)
Ingredient Substitutions
- Instead of Chicken Thighs: boneless skinless chicken thighs, chicken breast
- Instead of Seasoning Salt: kosher salt, sea salt
- Instead of Onion Powder: fresh minced onion
- Instead of Garlic Powder: fresh minced garlic
- Instead of Cracked Black Pepper: ground black pepper
- Instead of Chicken Bouillon Powder: chicken broth cubes, liquid concentrate
- Instead of Store‑Bought Mole Sauce: homemade mole paste
- Instead of Sunflower Butter: peanut butter, almond butter
- Instead of Mexican Hot Chocolate Tablet: dark chocolate with cinnamon
Equipment Needed
- Oven
- Baking Sheet
- Mixing Bowl
- Measuring Spoons
- Measuring Cup
- Knife
- Saucepan
- Spatula or Wooden Spoon
- Tongs (optional)
- Plate for Resting (optional)
Critical Steps — Do Not Skip
- Preheat oven to 375°F
- Season chicken thoroughly
- Bake chicken until fully cooked
- Open mole sauce jar safely
- Combine all sauce components and achieve a smooth mixture
- Simmer sauce for proper flavor development
- Rest chicken before serving
Chef Tips from the Video
- Bone‑in thighs stay juicier than breast meat; you can shred the meat for tacos or enchiladas.
- Toast a handful of sesame seeds and sprinkle on top for authentic mole garnish.
- If you like extra heat, stir in a pinch of cayenne or a dash of chipotle sauce.
Troubleshooting
Sauce is too thick
Add a little more water or broth, 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 dry
Cover the baking sheet with foil for the first 30 minutes, or baste the thighs with pan juices halfway through baking.
Storage
Refrigerator: Store leftover mole sauce in an airtight container for up to 3 days; cooked chicken for up to 2 days.
Freezer: Freeze sauce in portioned containers for up to 2 months; chicken can be frozen for 3 months.
Room temperature: Do not leave sauce or chicken at room temperature for more than 2 hours.
Make-Ahead Tips
- The mole sauce can be prepared up to 2 days ahead and reheated gently over low heat.
- Baked chicken can be cooked earlier, shredded, and added to the sauce for a quicker meal.
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 combining native chilies, spices, and chocolate. Chicken mole became popular in central Mexico as a festive dish served at celebrations and religious holidays, symbolizing a blend of indigenous and Spanish culinary influences.
What are the traditional regional variations of mole sauce in Mexican cuisine?
Mexico has many mole varieties, such as mole poblano (chocolate‑rich), mole negro from Oaxaca, mole verde with tomatillos and herbs, and mole rojo featuring dried chilies. Each region adjusts the spice blend, nuts, seeds, and sweeteners to reflect local ingredients.
How is authentic Chicken Mole traditionally served in Mexico?
Authentic Chicken Mole is often served on a large platter with the chicken pieces smothered in sauce, accompanied by white rice, warm corn tortillas, and a side of refried beans. It may be garnished with sesame seeds, sliced onions, and fresh cilantro.
During which celebrations is Chicken Mole typically prepared in Mexican culture?
Chicken Mole is a staple for Día de los Muertos, Christmas, weddings, and major religious festivals like Semana Santa, where the rich, complex flavors are considered celebratory and communal.
What makes Chicken Mole special or unique within Mexican cuisine?
Mole’s uniqueness lies in its complex balance of sweet, bitter, spicy, and earthy flavors, achieved by layering dozens of ingredients—including chocolate, nuts, and dried chilies—into a single sauce that transforms simple chicken into a luxurious dish.
What are the most common mistakes to avoid when making Chicken Mole at home?
Common errors include over‑cooking the sauce, which can become bitter; using too much water, resulting in a watery mole; and baking the chicken uncovered for too long, which can dry it out. Follow the simmer time and keep the chicken moist for best results.
Why does this Chicken Mole recipe use store‑bought mole sauce instead of making mole from scratch?
The YouTube channel Simply Mamá Cooks designed this version for home cooks who want the authentic flavor without the 30‑plus ingredients and hours of simmering required for traditional mole, making it quick, affordable, and still delicious.
Can I make Chicken Mole ahead of time and how should I store it?
Yes. Prepare the mole sauce up to 2 days in advance, store it in an airtight container in the refrigerator, and reheat gently. Cooked chicken can also be refrigerated for 2 days or frozen for up to 3 months; reheat before serving.
What texture and appearance should I look for when the mole sauce is done?
The sauce should be glossy, thick enough to coat the back of a spoon, and have a deep, mahogany color. It should be smooth without grainy bits of chocolate or nuts.
How do I know when the baked chicken thighs are done in this Chicken Mole recipe?
The internal temperature should read 165°F (74°C) on a meat thermometer, and the juices should run clear. The meat should be tender but not falling off the bone.
What does the YouTube channel Simply Mamá Cooks specialize in?
Simply Mamá Cooks focuses on approachable Latin‑American home cooking, offering family‑friendly recipes that blend traditional flavors with modern, time‑saving techniques for busy households.
How does the YouTube channel Simply Mamá Cooks' approach to Mexican cooking differ from other Mexican cooking channels?
Simply Mamá Cooks emphasizes simplicity and ingredient accessibility, often using store‑bought shortcuts like pre‑made mole sauce while still teaching authentic flavor profiles, whereas many other channels prioritize traditional, labor‑intensive methods.
What other Mexican recipes is the YouTube channel Simply Mamá Cooks known for?
The channel is popular for its quick enchilada sauce, easy tamale dough, street‑style tacos al pastor, and comforting pozole, all presented with clear step‑by‑step visuals and family‑style serving ideas.
Last updated: August 31, 2026
