Many times I have tried traditional Mexican mole, especially the chicken mole with dark chocolate. And I know how rich and bold that sauce gets. Recently, I tried a chicken mole recipe without chocolate.
Although I love chocolate, even without it, this spicy chicken mole was delicious.
It was super spicy, layered with different flavors, and still had some mole vibes.
So in this post, I will show you how you can make this spicy chicken mole recipe without chocolate in my style.
I will give you all the ingredients, what you should use instead of chocolate, how to get a complex taste, and what you can serve with it.
Moreover, if you want to try the chocolate version, I will also give that to you in variation.
What Is Mole (And Can It Be Made Without Chocolate?)
Yes, you can make mole without chocolate.
And mole is actually a sauce that is built on layers and layers of flavors.
To make it, we usually combine many ingredients like dried chilies, toasted spices, tomatoes, nuts or seeds, garlic, onion, etc.
And something to slightly thicken the sauce, like tortillas, bread, etc.
You know, many regional Mexican moles don’t even use chocolate at all.
They only focus more on chilies, spices, and savory richness.
So for this version, I completely skipped the chocolate (which you will too), but we’ll keep authentic roots like spicy, smoky, earthy, and savory.
Also read: Homemade Whataburger Mexican Hot Chocolate Shake
Why You’ll Love This Spicy Chicken Mole (Without Chocolate)
There are a few things that might make this recipe one of your favorite (Yup, I like):
- No chocolate needed, but still it will be super flavorful.
- Spicy and bold, but not over-the-top
- It is made with dried chilies and whole spices.
- You want to use toasted seeds and nuts for creamy thickness.
- It is cooked low and slow so all the flavors develop fully, which I’m sure you will love.
- You can pair it with rice, tortillas, or even roasted veggies
- Totally customizable: you can still try chocolate variations later if you want
Though you won’t need fancy equipment to make this spicy chicken mole recipe without chocolate, you should have a blender, one large skillet, or a pot.
Important Ingredients for Chocolate-Free Mole
Even though you need too many ingredients to make this spicy chicken mole recipe without chocolate, most of these ingredients would be available in your kitchen.
Or if not, then you can find them in your neighboring Mexican store or on Amazon.
1. Dried Chilies (Essential)
You will need a combo of at least 2 to 3 dried chilies. I use:
- Guajillo: It gives mild heat, slightly fruity, red color
- Ancho: dark, smoky, mild heat
- Pasilla or Chipotle (optional), but you can have it for more spice and depth
You want to remove stems and seeds, and then soak them in hot water for about 20 minutes before blending.
This will make them soft and blendable.
2. Chicken
I recommend using bone-in chicken thighs or drumsticks because they stay juicy and tender.
However, you can also use boneless thighs or even breasts (but you will have to reduce cooking time). So, skin-on or skinless, both work.
3. Nuts & Seeds
They will give you body and richness to the mole sauce:
- Toasted almonds or peanuts: Only 2 to 3 tbsp
- Pumpkin seeds (pepitas) or sesame seeds: About 1 to 2 tbsp
You want to dry toast these ingredients in a pan until they turn a little golden and aromatic.
4. Spices
Although whole spices are best, ground versions work too:
- Cinnamon stick (or ½ tsp ground cinnamon)
- Cloves (just 2–3 whole)
- Cumin seeds or ground cumin
- Black peppercorns or powder
- Coriander seeds (optional)
You want to toast them a little before blending. By doing so, you can boost the flavor.
5. Aromatics & Vegetables
- Onion (1 large)
- Garlic cloves (4–5)
- Tomato (2 medium) or canned
- Tomatillos (optional – for tang)
- Tortilla or bread piece (helps thicken sauce)
Roughly chop and sauté these before blending.
6. Broth or Water
Chicken broth is best to blend everything smoothly and also to cook the sauce later.
7. Oil or Lard
In traditional mole, we use lard. So you can use that or neutral oil like canola or avocado oil.
Also read: Mexican Hot Chocolate Cookies – Chewy & Spicy Recipe
How to Make Spicy Chicken Mole without Chocolate (Step-by-Step)
Once you have all the ingredients ready that I have mentioned, this is how you would cook this bold, earthy, spicy mole sauce, and simmer chicken until they gets flavored. Here is my step-by-step recipe.
Step 1: Prepare & Soak Dried Chilies
Remove the stems and seeds from the chilies and toss them lightly on a dry skillet for around 10-15 seconds on each side, until they are fragrant, but do not burn them.
After that, you want to soak them in water for around 20 minutes until they get soft.
Step 2: Toast Nuts, Seeds, and Spices
In the next step, in the same skillet:
- Toast almonds/peanuts and pumpkin seeds until they become golden
- Add sesame seeds and toast briefly
- Add whole spices like cumin, peppercorns, and cinnamon — toast until fragrant
After that, transfer them all to a blender.
Step 3: Sauté Onion, Garlic, and Tomato
Heat 1 tbsp of oil in the skillet.
Then:
- Add chopped onions,
- Garlic
- Tomato (or tomatillos)
Cook them for 6–7 minutes until they get soft and a little caramelized.
Then, add a small torn piece of corn tortilla or bread into the pan; this will help thicken your mole.
Add all of this to the blender.
Step 4: Blend Everything into a Mole Sauce
Now, to the blender, add:
- The soaked chilies (drained)
- All the toasted seeds, nuts, and spices
- Cooked onion-tomato mixture
- About 1.5 to 2 cups of chicken broth or water
- Salt to taste
Now you want to blend it to make it smooth and thick.
If your blender isn’t strong, you may need to strain it for a smoother mole.
However, I often skip that and keep it rustic.
Step 5: Brown the Chicken
In the same pan, you want to add a little more oil and sear your chicken pieces (skin-side down if using skin-on) until they become golden/brown on both sides.
You don’t need to fully cook them.
However, once brown, you should remove and keep aside.
Step 6: Cook the Mole Sauce
Now pour your mole sauce into the same pan.
And let it simmer on medium-low heat for 10 to 15 minutes. But keep stirring it occasionally.
The sauce will deepen in color and thicken slightly.
After that, add the browned chicken back into the sauce.
Cover and simmer for 30 to 40 minutes on low heat, until chicken is tender and infused with mole flavors.
If it gets too thick, you should add some more water or broth.
Step 7: Adjust Taste and Serve
Once your chicken is fully cooked and the mole is thickened, you can taste it and adjust:
- Add more salt if needed
- Add a pinch of sugar or a little vinegar if it feels too intense
Finally, you’re ready to serve.
What to Serve with Spicy Chicken Mole
You can serve this chocolate-free chicken with almost anything. Here are some of my favorite ideas that you can go with:
- Warm Corn Tortillas: This is the best way to scoop up all that mole sauce
- Cilantro-Lime Rice: It will add freshness and balance the richness
- Mexican Red Rice or Brown Rice: They both work well.
- Refried Beans or Black Beans: It will add creaminess on the side
- Grilled Veggies: I prefer zucchini, peppers, or mushrooms
- Avocado slices or Guacamole: Use it if you want a cooling contrast
- Pickled Red Onions: Use them for some acidity to balance the spice
Also read: Strawberry Banana Chocolate Protein Smoothie Recipe
Storage & Reheating Tips
One thing I noticed in this spicy chicken mole recipe without chocolate is that it tastes better the next day because it develops flavor over time, so you will actually love the leftovers.
Here is what you need to do:
- Fridge: You have to store this spicy chicken mole sauce in an airtight container for up to 3 to 4 days
- Freezer: You can freeze the sauce or chicken mole in portions for 1 to 2 months
- Reheat: Next time when you want to use it, you’ve to simmer it on the stove or in the microwave, and don’t forget to add some more water to loosen it
You can also freeze the sauce alone without chicken and use it later over beans, tofu, or grilled veggies.
Mole Recipe Variations (If You Want to Try Chocolate Later)
Even though this spicy chicken mole sauce recipe is chocolate-free, you can still tweak it in the future if you want a chocolate mole version. Here are some ideas:
1. Add Dark Chocolate (Traditional Style)
At the simmering stage, you can melt in 1 oz of Mexican chocolate or dark chocolate (at least 70%).
It’ll add bitterness and richness.
I recommend you use brands like Ibarra or Abuelita, which are traditional, but Lindt or Ghirardelli 70% works too.
2. Use Cocoa Powder Instead
If you don’t have chocolate bars, you can stir in 1 tbsp of unsweetened cocoa powder into the mole sauce while it simmers.
It will blend in fast and give your depth without overpowering.
3. Cinnamon & Chocolate Mole
This is a sweet-spicy twist; you just have to combine cinnamon, cocoa powder, and a hint of brown sugar to create a mole.
You should do it especially on social occasions or on holidays.
4. Vegan Mole Version
You can also skip the chicken and use roasted cauliflower, jackfruit, tofu, or chickpeas.
The mole sauce is naturally vegan if you use vegetable broth.
Conclusion
This was my spicy chicken mole recipe without chocolate.
As I told you, even without chocolate, it tastes rich, smoky, and very flavorful.
I have tried the traditional chocolate version before, so I know this spicy chicken mole version gives tough competition, especially if you like spicy flavors.
Besides this, this recipe is healthier because we have skipped the chocolate, cutting down on sugar.
I only used chilies, toasted spices, nuts, and tender chicken. All soaked in mold sauce.
Now you can try this and make your kitchen smell like a Mexican kitchen in a minute.
Frequently Asked Questions (FAQs)
Here are some questions and answers about this spicy chicken mole recipe without chocolate.
Can mole sauce really taste good without using any chocolate or cocoa powder?
Of course, this spicy chicken mole recipe without chocolate tastes good.
Because we have already layered it with dried chilies, spices, seeds, aromatics, and simmered pepper.
On the other hand, many traditional Mexican mole recipes in Mexico are made without chocolate.
And yet, they still taste rich and flavorful.
Because they do not include chocolate, but they include other ingredients that give the taste, including toasted nuts, chilies, garlic, tomatoes, and many more things.
How can I make this spicy chicken mole recipe milder?
If you don’t want this spicy chicken mole recipe to be too spicy, then you should reduce or skip spicy chilies like chipotle or pasilla.
You have to stick to mild ones like ancho or guajillo.
Also, you have to remove all chili seeds and veins inside because this is where the heat comes from.
Besides this, you can add some cream or yogurt when you are serving it to cool it down.
Can I make this chicken mole recipe without a blender?
Yes, you can make this chicken mole recipe without a blender, but it will be a little tougher to make, because this mole sauce without chocolate needs to be smooth and thick, which a blender helps with very well.
However, if you don’t have that one, you should chop or mash the softened chili and mix everything well by hand.
Besides this, you can use a food processor.
But the reality is that this Spicy chicken mole won’t be as smooth as it would be with a blender.
However, it will still be delicious and rustic, because you are using all ingredients that give the main taste.
Spicy Chicken Mole Recipe without Chocolate
Ingredients
- 2 –3 dried guajillo chilies stems/seeds removed
- 1 –2 dried ancho chilies
- 1 dried pasilla or chipotle chili optional for extra heat
- 4 –6 bone-in chicken thighs or drumsticks
- 2 tbsp almonds or peanuts
- 1 tbsp pumpkin seeds or sesame seeds
- 1 tsp cumin seeds or ¾ tsp ground
- ½ cinnamon stick or ½ tsp ground cinnamon
- 2 –3 whole cloves
- ½ tsp black peppercorns
- 1 large onion chopped
- 4 –5 garlic cloves
- 2 medium tomatoes or 1 cup canned
- 1 tomatillo optional
- 1 small corn tortilla or slice of bread
- 2 tbsp oil or lard
- 1½ to 2 cups chicken broth or water
- Salt to taste
Instructions
- Lightly toast dried chilies on a dry skillet, ~10–15 seconds each side. Soak in hot water for 20 minutes until soft.
- In same skillet, toast almonds and seeds until golden. Add spices like cumin, cinnamon, cloves, and peppercorns; toast briefly.
- In oil, sauté chopped onion, garlic, tomato, and tomatillo (if using) for 6–7 minutes. Add torn tortilla/bread and cook briefly.
- Blend soaked chilies, toasted nuts, spices, sautéed mix, broth, and salt until smooth.
- Brown chicken on both sides in oil. Remove and set aside.
- Pour mole sauce into pan, simmer 10–15 minutes. Return chicken to pan, cover, and simmer for 30–40 minutes until tender.
- Taste and adjust with salt, pinch of sugar, or vinegar as needed. Serve hot.
Notes
As a passionate home cook and food enthusiast, I’m specialize in recreating popular café and restaurant-style chocolate recipes at home. I have experience in testing and customizing various chocolate-based dishes, I focus on using fresh, high-quality ingredients to make preservative-free, delicious treats. My goal is to help chocolate lovers enjoy their favorite recipes with a homemade touch and personalized twists.
