Mole Con Chica Pollo
Discover the rich, complex flavors of traditional Mexican cuisine with Mole con Chica Pollo—a comforting dish that combines tender chicken thighs with a velvety, chocolate-infused mole sauce. This recipe layers smoky guajillo and ancho chilies, charred tomatoes, and warm spices like cinnamon, cloves, and allspice, blended into a luscious sauce thickened with peanut butter and crumbled tortilla. The addition of Mexican chocolate and a hint of sweetness creates an irresistible balance of savory and sweet, while toasted sesame seeds add the perfect finishing touch. Whether served with warm tortillas or fluffy white rice, this slow-simmered classic is an homage to Mexico’s culinary heritage and a guaranteed crowd-pleaser. Perfect for family gatherings or an elevated weeknight dinner, Mole con Chica Pollo will transport your taste buds south of the border with every bite.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 3 pieces Dried guajillo chilies
- 2 pieces Dried ancho chilies
- 2 medium Tomatoes
- 1 medium White onion
- 4 pieces Garlic cloves
- 1 piece Cinnamon stick
- 2 pieces Cloves
- 3 pieces Allspice berries
- 4 cups Chicken broth
- 3 ounces Chocolate (Mexican or dark)
- 2 tablespoons Peanut butter
- 1 small Tortilla (stale is fine)
- 2 tablespoons Sesame seeds
- 2 teaspoons Sugar
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper. Set aside to allow the flavors to absorb.
Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium heat. Sear the chicken thighs on both sides until golden brown, about 4 minutes per side. Remove and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Toast the guajillo and ancho chilies for 1-2 minutes until fragrant, but be careful not to burn them. Remove and soak the chilies in hot water for 15 minutes.
While the chilies are soaking, roast the tomatoes, white onion, and garlic cloves in a dry skillet over medium heat until they develop a slight char, about 5 minutes. Peel and roughly chop the charred vegetables.
In a blender, combine the soaked chilies (remove stems and seeds), roasted vegetables, cinnamon stick, cloves, and allspice berries. Add 1 cup of chicken broth and blend until smooth. Strain the mixture through a fine-mesh sieve to remove any solids.
Return the strained sauce to the skillet over medium heat. Add the remaining chicken broth, chocolate, peanut butter, crumbled tortilla, 1 teaspoon of salt, and sugar. Stir to combine and simmer for 20-25 minutes, stirring occasionally, until the sauce thickens.
Toast the sesame seeds in a small dry skillet over medium heat until golden, about 2-3 minutes. Set aside for garnish.
Return the seared chicken thighs to the mole sauce and simmer on low heat, covered, for 45 minutes or until the chicken is tender and cooked through.
Serve the mole con chica pollo garnished with toasted sesame seeds. Pair with warm tortillas or white rice for a complete meal.
Nutrition Facts
Calories |
3432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.4 g | 253% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 25.1 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 7983 mg | 347% | |
| Total Carbohydrate | 148.9 g | 54% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 58.8 g | ||
| Protein | 278.4 g | 557% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 485 mg | 37% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 5594 mg | 119% | |
*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.
