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
- 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
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.