Dairy-Free Traditional Chicken Mole
Indulge in the rich, layered flavors of this Dairy-Free Traditional Chicken Mole, a vibrant take on a beloved Mexican classic. This recipe combines tender, seared chicken thighs with a velvety mole sauce crafted from a medley of dried ancho, guajillo, and pasilla chiles, aromatic spices, and dairy-free dark chocolate for a perfect balance of smoky, spicy, and slightly sweet notes. Toasted almonds and sesame seeds add depth, while fresh tomatoes, garlic, and onion provide a savory backbone. With no dairy in sight, this mole is perfect for those with dietary restrictions who still crave authentic flavors. Serve it over fluffy steamed rice or alongside warm tortillas, and make every bite a celebration of Mexican culinary tradition. Ready in under two hours, this dish is a surefire showstopper for any occasion!
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 3 pieces Dried ancho chiles
- 2 pieces Dried guajillo chiles
- 2 pieces Dried pasilla chiles
- 4 cups Chicken stock (dairy-free)
- 2 medium Tomatoes, roughly chopped
- 1 medium Onion, roughly chopped
- 4 cloves Garlic cloves, peeled
- 0.25 cup Raw almonds
- 2 tablespoons Raw sesame seeds
- 1 stick Cinnamon stick
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 ounces Dairy-free dark chocolate (at least 70% cacao)
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 3 tablespoons Olive oil
Instructions
Start by preparing the dried chiles. Remove the stems and seeds from the ancho, guajillo, and pasilla chiles.
In a dry skillet over medium heat, lightly toast the chiles for about 1-2 minutes per side until aromatic, being careful not to burn them.
Transfer the toasted chiles to a bowl and cover them with 2 cups of hot water. Let them soak for 15 minutes until softened.
In the same skillet, heat 1 tablespoon of olive oil. Add the almonds and sesame seeds, and toast them for 3-4 minutes until golden and fragrant. Set aside.
Add another tablespoon of olive oil to the skillet and sauté the chopped onion and garlic cloves until softened, about 5 minutes. Add the tomatoes and cook for another 5-7 minutes, stirring occasionally.
Transfer the soaked chiles (along with their soaking liquid), toasted almonds, sesame seeds, onion, garlic, tomatoes, cinnamon stick, ground cumin, and ground coriander to a blender. Blend until smooth, adding additional chicken stock as needed to achieve a thick, pourable consistency.
Heat the remaining olive oil in a large pot or Dutch oven over medium heat. Carefully pour in the blended mole sauce and stir. Let it cook for 15-20 minutes, stirring often to prevent sticking. Add the dairy-free dark chocolate and stir until melted and integrated into the sauce.
Season the mole with salt and pepper to taste. Add the chicken stock (starting with 2 cups and adding more as necessary) to thin the sauce slightly if it becomes too thick.
Season the chicken thighs with salt and pepper on both sides. In a separate skillet, sear the chicken thighs over medium-high heat for 3-4 minutes per side until golden brown.
Nestle the seared chicken thighs into the simmering mole sauce. Reduce the heat to low, cover, and let the chicken cook in the sauce for 35-40 minutes, or until fully cooked and tender.
Once done, serve the chicken mole over steamed rice or with warm tortillas. Garnish with additional sesame seeds if desired.
Nutrition Facts
Calories |
2649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.2 g | 213% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 6405 mg | 278% | |
| Total Carbohydrate | 110.6 g | 40% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 31.3 g | ||
| Protein | 187.2 g | 374% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 620 mg | 48% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 4490 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
