Chicken Mole

3 X PAR JOUR Poulet Mole site

In collaboration with
Trois fois par jour

6 and more Portions
15 min Prepping
3h Cooking
Recipe Medium


  • Salt and pepper
  • Tortillas, rice, bread, fresh cilantro, limes (optional, to serve)


  • 4 dried guajillo peppers, without stems (see note)
  • 2 cups of boiling water
  • 1 can (798 ml) whole Italian tomatoes
  • 1 cup chicken stock
  • 1/3 cup chopped dark chocolate (70% to 85%)
  • ¼ cup almonds or sunflower seeds
  • ¼ cup pumpkin seeds
  • ¼ cup dried grapes
  • 1 onion, coarsely chopped
  • 2 garlic cloves
  • 2 tbsp. vegetable oil
  • 1 tsp. salt
  • 1 tsp. ground chipotle pepper
  • ½ tsp dried oregano
  • ½ tsp. dried thyme
  • ¼ tsp. ground cinnamon
  • ¼ tsp. coriander powder

Note: Dried guajillo peppers are readily available in most grocery shops in the spice shelves. They are sold in plastic containers.


Click the steps to erase them.

  1. Preheat oven to 300°F. Place the chicken in a covered casserole dish and season abundantly.
  2. Place the dried whole chillies in a bowl or small saucepan and pour in hot water. Cover and set aside for 10 to 15 minutes, until the chillies become soft. Drain the peppers and put them in a blender.
  3. Add all the “sauce” ingredients in the blender and liquefy. Pour the sauce obtained into the saucepan containing the chicken.
  4. Cover the pan and bake for 3 hours.
  5. Shred the chicken in the sauce and serve on tacos, sandwiches, or rice, with condiments of your choice.