Spicy Chicken Mole Recipe without Chocolate
This spicy chicken mole recipe without chocolate is bold, smoky, and layered with dried chilies, toasted spices, and rich savory flavor. All without using chocolate, but It is still deeply authentic and delicious.
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
Toast the Chilies
- Heat a dry skillet over medium heat.
- Lightly toast the dried chilies for 10–15 seconds per side.
- Place them in hot water and soak for 20 minutes, until softened.
Toast the Nuts & Spices
- In the same skillet, toast the almonds or peanuts until golden.
- Add pumpkin or sesame seeds and toast until fragrant.
- Add cumin seeds, cinnamon, cloves, and black peppercorns. Toast briefly, just a few seconds, until aromatic.
Sauté the Vegetables
- Heat oil or lard in the skillet.
- Add onion, garlic, tomatoes, and tomatillo (if using). Sauté for 6–7 minutes, until softened.
- Tear the tortilla (or bread) into pieces, add to the skillet, and cook briefly.
Make the Mole Sauce
- Transfer soaked chilies, toasted nuts, seeds, spices, sautéed vegetables, broth, and salt to a blender.
- Blend until smooth. (Without a blender, the sauce will be more rustic, but still delicious.)
Cook the Chicken
- In a large pan, heat a little oil and brown the chicken pieces on both sides.
- Remove the chicken and set aside.
Finish the Mole
- Pour the blended mole sauce into the same pan.
- Simmer the sauce for 10–15 minutes, stirring occasionally.
- Return the chicken to the pan, cover, and simmer for 30–40 minutes, until the chicken is tender.
Adjust & Serve
- Taste the sauce and adjust seasoning with salt.
- Add a pinch of sugar or a splash of vinegar if needed to balance flavors.
- Serve hot with rice, tortillas, or your favorite sides.
Notes
This recipe proves that all you need are bold chilies, real spices to make the Mexican sauce — the chocolate can sit this one out. And once you try it, you might not even miss it.