Are you ready to ignite your taste buds with the bold and rich flavors of Mexico? Then you’re in luck, because we’ve got 18 mouth-watering spicy chicken mole recipes that are sure to become new favorites! Mole is a staple of Oaxacan cuisine, and for good reason – it’s a complex and deeply flavorful sauce made from a blend of chocolate, spices, nuts, and chilies. When combined with juicy chicken, the result is a dish that’s both familiar and exotic.
In this article, we’ll be exploring a wide range of mole recipes, from classic Oaxacan variations to modern twists and adaptations for different diets and cooking methods. Whether you’re looking for a quick weeknight dinner or a special occasion dish, we’ve got you covered. So grab your apron, sharpen your knives, and get ready to dive into the world of spicy chicken mole!
Classic Oaxacan Chicken Mole
Rich and complex, this iconic Mexican dish from the state of Oaxaca is a staple of traditional cuisine. With its deep, chocolatey flavor profile, it’s no wonder why Oaxacan mole has gained worldwide acclaim.
Ingredients:
– 2 lbs boneless chicken thighs
– 1/4 cup almond mole paste (or substitute with store-bought)
– 2 tbsp lard or vegetable oil
– 1 onion, diced
– 2 garlic cloves, minced
– 1 tsp ground cinnamon
– 1/2 tsp ground allspice
– Salt and pepper, to taste
– 1 cup chicken broth
– 1/4 cup Mexican chocolate tablets (Ibarra or similar), grated
Instructions:
1. Heat lard or oil in a large skillet over medium heat.
2. Add onion and garlic; sauté until softened, about 5 minutes.
3. Add mole paste; cook for 1-2 minutes, stirring constantly.
4. Add chicken; coat with mole mixture. Cook for 5-7 minutes, or until browned.
5. Pour in chicken broth and stir to combine.
6. Simmer for 10-15 minutes, or until sauce has thickened and flavors have melded together.
7. Stir in grated chocolate; cook for an additional 2-3 minutes.
Cooking Time: 25-30 minutes
Easy Slow Cooker Chicken Mole
This flavorful and aromatic slow cooker recipe combines tender chicken with a rich mole sauce, perfect for a weeknight dinner or special occasion. With minimal effort, you’ll have a delicious and authentic Mexican dish that’s sure to impress.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup unsalted butter
– 2 tbsp all-purpose flour
– 1 tsp ground cinnamon
– 1/2 tsp ground cumin
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper (optional)
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 2 tbsp chocolate chips (yes, you read that right – chocolate!)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Season the chicken with salt, pepper, and flour.
2. In a slow cooker, combine butter, cinnamon, cumin, paprika, and cayenne pepper (if using). Add the chicken and cook on low for 6-8 hours or high for 3-4 hours.
3. Stir in diced tomatoes, chicken broth, and chocolate chips.
4. Continue cooking for an additional 30 minutes to allow the flavors to meld together.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Authentic Mexican Chicken Mole Poblano
Experience the rich flavors of Mexico with this classic recipe for Chicken Mole Poblano, a staple of traditional Mexican cuisine. This complex and aromatic sauce is made with a blend of chocolate, spices, nuts, and chilies, simmered in a flavorful chicken broth.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1/4 cup raisins
– 1/4 cup almonds
– 2 ancho chilies, stemmed and seeded
– 2 mulato chilies, stemmed and seeded
– 2 pasilla chilies, stemmed and seeded
– 2 tablespoons unsweetened cocoa powder
– 2 teaspoons ground cinnamon
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 cups chicken broth
– Vegetable oil for frying
Instructions:
1. Fry the chicken breasts until browned on both sides.
2. In a blender or food processor, combine the chilies, raisins, almonds, cocoa powder, spices, and salt. Blend into a smooth paste.
3. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the blended mixture and cook for 5 minutes, stirring constantly.
4. Add the chicken broth to the skillet and bring to a simmer.
5. Return the fried chicken breasts to the skillet and cook for an additional 10-15 minutes or until the sauce has thickened and the chicken is cooked through.
Cooking Time: 25-30 minutes
Quick Weeknight Chicken Mole
Get a taste of Mexico without leaving your kitchen! This flavorful recipe combines the richness of chocolate and spices with the simplicity of chicken breasts, making it a perfect solution for a busy weeknight dinner.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 cup chocolate chips (bittersweet or semi-sweet)
– 1/4 cup chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, ginger, cumin, and smoked paprika; cook for an additional minute.
4. Arrange chicken breasts in the skillet, skin side up (if they have skin). Cook for 5 minutes.
5. Flip chicken and add chocolate chips, chicken broth, salt, and pepper. Simmer for 10-12 minutes or until chicken is cooked through.
6. Garnish with chopped cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Creamy Peanut Butter Chicken Mole
A rich and indulgent twist on traditional mole sauce, this Creamy Peanut Butter Chicken Mole is a game-changer for chicken lovers. The peanut butter adds a velvety texture and nutty flavor to the classic spices and chocolate.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp creamy peanut butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cinnamon
– 1/2 tsp ground cumin
– 1/4 tsp smoked paprika
– 1/4 cup dark chocolate chips (at least 70% cocoa)
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a blender or food processor, combine peanut butter, onion, garlic, cinnamon, cumin, smoked paprika, and chocolate chips. Blend until smooth.
3. Place chicken breasts in a baking dish and brush with the peanut butter mixture.
4. Bake for 25-30 minutes or until cooked through.
5. Remove from oven and stir in heavy cream. Season with salt and pepper to taste.
6. Garnish with cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Smoky Chipotle Chicken Mole
Rich and complex, this Smoky Chipotle Chicken Mole recipe combines the bold flavors of chipotle peppers with the deep richness of chocolate and spices. Perfect for a special occasion or a cozy night in.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1/4 cup chipotle peppers in adobo sauce, minced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon all-purpose flour
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup dark chocolate chips (at least 70% cocoa)
– 2 tablespoons tomato paste
– 2 cups chicken broth
Instructions:
1. Preheat oven to 375°F.
2. In a blender or food processor, combine chipotle peppers, garlic, flour, cumin, smoked paprika, salt, and pepper. Blend until smooth.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until cooked through.
4. In a small bowl, whisk together chocolate chips and tomato paste. Pour mixture into the skillet with the chicken and stir to combine.
5. Pour in chicken broth and simmer for an additional 5-10 minutes, or until sauce has thickened slightly.
Cooking Time: 30-40 minutes
Vegan Chickpea Mole with Plant-Based Chicken
Experience the rich flavors of Mexico’s famous mole sauce reimagined with plant-based chicken and chickpeas, perfect for a satisfying vegan meal. This recipe combines the comfort of traditional mole with the convenience of store-bought plant-based chicken.
Ingredients:
– 1 cup cooked chickpeas
– 1 package plant-based chicken strips (such as Gardein or Upton’s Naturals)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 2 tablespoons vegan mole paste (such as El Yucateco or La Tortilla Factory)
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add chickpeas, cumin, smoked paprika, cinnamon, and cayenne pepper; cook for an additional minute.
4. Add plant-based chicken strips and cook according to package instructions.
5. Stir in diced tomatoes, vegetable broth, and mole paste. Simmer for 10-15 minutes or until sauce thickens.
6. Season with salt and pepper to taste. Garnish with chopped cilantro, if desired.
Cooking Time: 20-25 minutes
Sweet and Spicy Pineapple Chicken Mole
This recipe combines the sweetness of pineapple with a spicy kick from chipotle peppers in adobe sauce, creating a unique and flavorful mole sauce to coat tender chicken breasts.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup pineapple juice
– 1/4 cup honey
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 chipotle pepper in adobe sauce, chopped
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, about 5 minutes per side.
3. Remove chicken from skillet and set aside.
4. Reduce heat to medium, add onion and garlic; cook until softened, about 3-4 minutes.
5. Stir in pineapple juice, honey, chipotle pepper, and cumin. Bring to a simmer.
6. Return chicken to the skillet and spoon sauce over top. Simmer for an additional 2-3 minutes or until chicken is cooked through.
7. Season with salt and pepper to taste. Garnish with cilantro leaves.
Cooking Time: Approximately 20-25 minutes.
Coconut Milk Chicken Mole
Rich and aromatic, this Coconut Milk Chicken Mole is a unique twist on the traditional Mexican dish. The creamy coconut milk adds a velvety texture to the deep, chocolatey mole sauce.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1/4 cup coconut milk
– 2 tbsp unsweetened cocoa powder
– 2 tbsp all-purpose flour
– 1 tsp ground cinnamon
– 1/2 tsp ground cumin
– 1/4 tsp ground anise
– Salt and pepper to taste
– 2 oz dark chocolate chips (at least 70% cocoa)
– 2 tbsp raisins (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, combine coconut milk, cocoa powder, flour, cinnamon, cumin, anise, salt, and pepper. Blend until smooth.
3. Add chicken thighs to the mole sauce and toss to coat.
4. Transfer chicken to a baking dish and bake for 25-30 minutes, or until cooked through.
5. Stir in dark chocolate chips until melted and smooth.
6. Garnish with raisins (if using) and serve hot.
Cooking Time: 25-30 minutes
Dark Chocolate Chicken Mole
This recipe combines the bold flavors of Mexican mole with the deep richness of dark chocolate, resulting in a sumptuous and savory dish. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp unsalted butter
– 2 cups mixed spices (ancho chili powder, ground cinnamon, ground cumin, smoked paprika)
– 1 cup dark chocolate chips (at least 70% cocoa)
– 1/4 cup chopped fresh cilantro
– 1/4 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small saucepan, melt butter over medium heat.
3. Add mixed spices and cook for 1 minute, stirring constantly.
4. Stir in dark chocolate chips until melted and smooth.
5. Brush chicken breasts with the chocolate mixture, then season with salt and pepper.
6. Bake for 20-25 minutes or until cooked through.
7. Serve hot, garnished with chopped cilantro and a dollop of heavy cream.
Cooking Time: 25-30 minutes
Instant Pot Chicken Mole Verde
This recipe combines the rich flavors of traditional mole with the convenience and ease of cooking in an Instant Pot. The result is a tender, flavorful chicken dish that’s perfect for a weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup mole verde paste (or homemade blend of chipotle peppers, tomatillos, garlic, and spices)
– 2 cups chicken broth
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chicken breasts and cook until browned, about 3-4 minutes per side.
3. Add the mole verde paste, chicken broth, and cilantro. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
6. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 20-25 minutes
Grilled Chicken Mole Tacos
Elevate your taco game with this mouthwatering combination of juicy grilled chicken, rich mole sauce, and crunchy tortillas. Perfect for a quick weeknight dinner or a weekend fiesta!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1/4 cup mole paste (store-bought or homemade)
– 8 tacos shells
– 1 cup shredded lettuce
– 1 cup diced tomatoes
– 1/4 cup crumbled queso fresco (or feta)
– Salt and pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Marinate chicken in olive oil, mole paste, salt, and pepper for at least 30 minutes.
3. Grill chicken for 5-6 minutes per side or until cooked through.
4. Warm tacos shells according to package instructions.
5. Assemble tacos by slicing grilled chicken, adding shredded lettuce, diced tomatoes, crumbled queso fresco, and a drizzle of mole sauce (if using).
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Leftover Turkey Mole (Chicken Variation)
Transform last night’s roast chicken into a rich and flavorful mole sauce, perfect for serving over rice, noodles, or as a dip. This recipe is a creative way to repurpose leftover poultry and add some excitement to your meal routine.
Ingredients:
– 2 cups leftover cooked chicken breast or thighs, shredded
– 1/4 cup raisins
– 2 tablespoons unsalted butter
– 1 tablespoon all-purpose flour
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cumin
– 1/4 teaspoon ground cayenne pepper (optional)
– Salt and pepper to taste
– 1 cup chicken broth
Instructions:
1. In a blender or food processor, combine raisins, butter, flour, cinnamon, cumin, and cayenne pepper (if using). Blend until smooth.
2. Add the shredded chicken to the blender and blend until well combined.
3. Pour in the chicken broth and blend until the mixture reaches your desired consistency.
4. Taste and adjust seasoning as needed.
5. Serve warm over rice, noodles, or as a dip for tortilla chips.
Cooking Time: 10-15 minutes
Gluten-Free Almond Chicken Mole
A rich and flavorful Mexican-inspired dish, this Gluten-Free Almond Chicken Mole is a game-changer for anyone looking for a gluten-free alternative to traditional mole. This recipe combines the nutty flavor of almonds with the bold flavors of chicken, chocolate, and spices.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/2 cup almond butter
– 1/4 cup unsweetened cocoa powder
– 1 tsp ground cinnamon
– 1/2 tsp ground cumin
– 1/4 tsp smoked paprika
– 1/4 tsp salt
– 1/4 cup chicken broth
– 1/4 cup heavy cream
– 1/4 cup chopped almonds
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, combine almond butter, cocoa powder, cinnamon, cumin, smoked paprika, and salt. Blend until smooth.
3. In a large skillet, cook chicken over medium-high heat until browned. Add mole mixture and stir to coat.
4. Transfer skillet to oven and bake for 15-20 minutes or until chicken is cooked through.
5. Stir in chicken broth, heavy cream, and chopped almonds. Simmer for an additional 2-3 minutes.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Spicy Mango Chicken Mole
A twist on traditional mole, this Spicy Mango Chicken Mole combines the sweetness of mango with a kick of heat from chipotle peppers and a rich, complex flavor profile. Perfect for adventurous eaters looking to spice up their meal routine!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 ripe mangos, diced
– 1/4 cup chipotle peppers in adobo sauce
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 2 tbsp honey
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, combine mango, chipotle peppers, garlic, cumin, smoked paprika, salt, and pepper. Blend until smooth.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Add chicken breasts and cook for 5 minutes on each side.
4. Brush the spicy mango mixture evenly onto both sides of the chicken.
5. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until cooked through.
6. Serve hot, garnished with fresh cilantro and a drizzle of honey.
Cooking Time: 25 minutes
Cinnamon-Infused Chicken Mole
A twist on traditional mole sauce, this recipe combines the warmth of cinnamon with rich chocolate and spices to create a unique and flavorful dish. Perfect for special occasions or everyday meals.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cinnamon
– 1/2 cup chocolate chips (dark or semi-sweet)
– 1/4 cup tomato paste
– 1/4 cup chicken broth
– 1 tsp ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cinnamon, and chicken breasts; cook for an additional 5 minutes or until chicken is cooked through.
4. Stir in chocolate chips, tomato paste, chicken broth, cumin, salt, and pepper.
5. Transfer mixture to a baking dish and bake for 15-20 minutes or until sauce thickens.
6. Serve hot with steamed vegetables, rice, or tortillas.
Cooking Time: 30-40 minutes
Low-Carb Cauliflower Chicken Mole
This recipe combines the rich flavors of chicken mole with the nutritional benefits of cauliflower, making it a perfect option for low-carb enthusiasts. The roasted cauliflower adds a delightful texture and flavor to this classic dish.
Ingredients:
– 1 head of cauliflower
– 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/4 cup olive oil
– 2 tbsp almond flour
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup low-carb mole sauce (homemade or store-bought)
– 2 cloves garlic, minced
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss cauliflower with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a separate pan, cook chicken over medium-high heat until browned. Add almond flour, cumin, smoked paprika, and garlic. Cook for an additional 5 minutes.
4. Combine roasted cauliflower with cooked chicken and low-carb mole sauce. Toss to coat.
5. Serve hot and enjoy!
Cooking Time: 30-35 minutes
Family-Style Chicken Mole Casserole
A rich and flavorful casserole that combines the bold flavors of Mexico with the comfort of a family-style dish. Perfect for a weeknight dinner or special occasion, this recipe serves 6-8 people.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups cooked brown rice
– 1 cup frozen peas and carrots
– 1 can (10 oz) enchilada sauce
– 1/4 cup mole paste
– 1/4 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tsp ground cumin
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook chicken until browned and cooked through.
3. In a separate bowl, combine cooked rice, peas and carrots, enchilada sauce, mole paste, and cumin.
4. In a 9×13 inch baking dish, create a layer of the rice mixture, followed by a layer of chicken, and repeat.
5. Top with shredded cheese and chopped cilantro.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your meal routine with these 18 mouthwatering chicken mole recipes! From classic Oaxacan-style dishes to creative twists and variations, this collection has something for everyone. Whether you’re looking for a quick weeknight dinner or a show-stopping special occasion dish, these authentic Mexican recipes are sure to impress. With options ranging from slow cooker and Instant Pot recipes to vegan and gluten-free variations, there’s never been a better time to explore the rich flavors of mole. Start cooking and discover your new favorite recipe!
