Let’s get one thing straight: this mole is not homemade.
And yet… it’s so good.
This is my favorite kind of kitchen magic — the kind that starts with a jar, adds a little love, and ends with people asking, “Wait… how did you make this?”
About the Chicken
For this recipe, I used about 5 pounds of chicken, chopped it up, and cooked it separately with a little oil, onion, and garlic until fully cooked and lightly golden.
That said, this mole is flexible:
- You can use shredded chicken
- You can boil a whole chicken and use that broth for extra flavor
- You can do whatever works best for you
The mole is the star — the chicken just needs to show up ready.
While your chicken is cooking, this is when the mole magic happens.
For the Mole Sauce
- 5 oz tomatoes
- 1 white onion, cut into thick slices
- 1 small garlic clove
- 4–5 cups chicken broth (more as needed)
- 1 toasted corn tortilla
- 1 jar (8.25 oz) DOÑA MARÍA® Mole
- ½ tablet Mexican chocolate
- ¼ teaspoon ground cinnamon
- Salt, to taste
For the Chicken
- 5 lbs chicken, chopped into pieces
- Oil, for cooking
- 1 small onion, chopped
- 1–2 garlic cloves, minced
- Salt, to taste
Instructions
While the chicken is cooking, place the tomatoes, onion slices, and garlic in a saucepan. Cover with water and bring to a boil over medium-high heat.
Once boiling, reduce the heat and simmer for about 8 minutes, or until the tomatoes are softened.
Drain the water.
Transfer the cooked tomatoes, onion, garlic, and toasted tortilla to a blender. Blend until smooth and velvety. Set aside.
Place a large frying pan or pot over low heat. Add the jar of Doña María mole and 1 cup of chicken broth, stirring slowly to loosen the paste.
Add another cup of broth, followed by the blended tomato sauce, Mexican chocolate, and ground cinnamon. Stir patiently until the mole paste fully dissolves into a rich, glossy sauce.
Mole thickens as it cooks, so add more chicken broth as needed
Some people like their mole thicker, others like it silkier. Adjust the broth to your liking.
Traditionally, mole should have the consistency of a thick, spoon-coating gravy.
Add the cooked chicken to the mole sauce, season with salt to taste, and gently simmer for about 5 minutes, allowing the flavors to fully come together.
I use this same mole recipe to make mole enchiladas.
Serve this chicken mole with rice, warm tortillas, and beans.
