Chicken with Mole Sauce


Chicken with Mole Sauce

Course Main Course
Cuisine Mexican
Keyword Chicken, spicy
Cook Time 8 hours
Servings 12 people
Enjoy big Mayan flavours from the comfort of home. Wholesome spicyness feeds the soul.


  • 12 thighs chicken, bone in, skin removed
  • 1 tsp salt

Mole Sauce

  • 1 can (28 oz) whole tomtoes, drained
  • 1 medium onion
  • 2 dried ancho chilis
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup raisons
  • 3 oz bittersweet chocolate, chopped
  • 3 tbsp olive oil
  • 1 chipotle pepper in adobo sauce
  • 3 garlic cloves, peeled and halved
  • 3/4 tsp cumin, ground
  • 1/2 tsp ground cinnamon
  • bunch fresh cilantro, optional


  • Sprinkle chicken with salt; place in a 5-6 quart slow cooker.
  • Combine mole ingredients in a food processor and process until blended.
  • Pour the blended mole over the chicken.
  • Cover and cook on low for 6-8 hours or until the chicken is tender; skim fat.
  • Serve the chicken with thesauce and sprinkle liberally with fresh cilantro.

Freezer option

  • Cool chicken in the mole sauce.Freeze in containers. To use, partially thaw in the refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a the thermometer inserted into the chicken reads 165°, stirring ocasionally and adding water or broth if necessary.