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Easy Mexican Mole Sauce with Chicken & Rice

Easy Mexican Mole Sauce with Chicken & Rice

Good Mexican food is easily in my top 3 favorite things to eat- there’s just something so comforting about it. Before we get into it though- there are a couple things to note so that I don’t take you down the wrong garden path, so to speak. First- don’t let the cooking time scare you- I love low & slow because of how tender the meat becomes but I’ve added a faster version at the bottom of the post. Also, if you don’t like at least “medium” spice, this recipe probably isn’t for you. I have added a slightly cooler version at the end but you can’t eliminate the chilies altogether or you lose the very thing that makes a mole sauce special. Secondly, a dutch oven or deep oven safe pot is essential- though they have less bottom surface space than a baking dish, the depth allows the chicken to be completely submerged during cooking. Next, when it comes to the chocolate- use dark and unsweetened. You only need a little so buy the best quality that you can find. Lastly, I’ve listed either Ancho chilies OR Chipotle. The Ancho is the more traditional of the two, but they can often be hard to find. Chipotle- whether in jars, canned, or dried- can be found in almost any supermarket and have the extra bonus of adding a fantastic smokey flavour. OK- I’ll shut up now and get to the good stuff.


  • 4 bone-in chicken breasts or 8 lg bone in thighs
  • 4 chipotle chillies or 2 Ancho chillies
  • 1  green pepper
  • 1 onion
  • 2 garlic cloves
  • 3 whole cloves
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp Tabasco Sauce
  • 1/4 cup chopped or grated chocolate (loosely packed)
  • 1 lg can tomatoes (diced, whole or crushed are all fine since you’re blending it anyway)
  • 2 tbsp oil


Brown the chicken in oil on all sides and then remove from dutch oven and set aside. In a food processor blend all remaining ingredients EXCEPT the cloves & chocolate until smooth. Pour it all into the dutch oven and add the cloves & chocolate and cook over medium heat until the chocolate is fully melted. Submerge browned chicken pieces, cover & cook at 275 for 4 hours. Serve with rice & warmed soft tortilla for sopping up all of that yummy goodness.

**For a faster version follow all steps but cook at 375 for 50 minutes.

**For a “slightly” cooler version, cut chili powder & ancho or chipotle quantity in half and eliminate the Tabasco. If you are using canned chipotles they often come in an adobo sauce which is also going to have a little fire in it so rinse your peppers before adding them. You can also add a dollop of plain yogurt or sour cream on top right before you serve.

Prep Time: 10 minutes

Cook time: 4 hours

Total time: 4 hours 10 minutes

Yield: 4 servings

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