Equipment
Ingredients
Chicken
- 600 g boneless skinless chicken thighs, patted dry
- 5 g kosher salt
- 2 g black pepper, freshly ground
- 15 ml neutral oil
Mole Sauce
- 230 g certified gluten-free mole paste
- 500 ml low-sodium chicken broth, warm
- 15 g dark chocolate, roughly chopped
Garnish
- 5 g sesame seeds, toasted
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 635 kcal
- Protein
- 38 g
- Carbohydrates
- 29 g
- Fat
- 42 g
- Fiber
- 4 g
- Sugar
- 13 g
- Sodium
- 1409 mg
- Saturated Fat
- 11 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 141 mg
- Potassium
- 517 mg
- Calcium
- 34 mg
- Iron
- 2.1 mg
- Magnesium
- 47 mg
- Phosphorus
- 333 mg
- Zinc
- 2.7 mg
- Vitamin A
- 19 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 0.4 mg
- Vitamin K
- 13 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 1.1 mcg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.35 mg
- Niacin
- 10.2 mg
- Folate
- 9 mcg
- Water
- 237 g
- Caffeine
- 2 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a chef's knife and cutting board, cut the chicken thighs into 3cm (1 inch) pieces. Season evenly with the kosher salt and black pepper.
Heat the neutral oil in a large skillet over medium-high heat. Add the chicken pieces and sear for 5 to 7 minutes, turning occasionally with a wooden spoon, until browned on all sides.
While the chicken browns, vigorously whisk the certified gluten-free mole paste and warm chicken broth together in a medium mixing bowl until the paste is completely dissolved and smooth.
Pour the dissolved mole sauce into the skillet with the chicken. Stir to combine, scraping up any browned bits from the bottom. Reduce the heat to medium-low, cover partially, and gently simmer for 15 minutes, or until the chicken reaches a safe internal temperature of 74°C (165°F).
Remove the skillet from the heat. Stir in the dark chocolate if using, allowing the residual heat to melt it seamlessly into the sauce. Plate the chicken mole and garnish with toasted sesame seeds and fresh cilantro.
Chef's Notes
- Standard store-bought mole paste almost always uses wheat crackers or bread as a thickener. To safely maintain a gluten-free dish, you must source a brand specifically labeled as certified gluten-free.
- Jarred mole paste can be quite stiff right out of the container. If you are struggling to whisk it by hand, utilizing a blender to combine the paste and warm broth will save time and guarantee a perfectly smooth, refined sauce.
- Adding a small piece of dark or Mexican chocolate at the end is a chef secret for store-bought pastes; it balances the savory and spicy chili notes with a touch of bittersweet richness, elevating the jarred product to taste homemade.
- For even more depth of flavor, fry the undissolved mole paste directly in the skillet with the chicken and a little extra oil for 2 minutes to bloom the spices before adding the broth.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavor of the mole often improves by the second day.
Freezer: 3 months — Freeze in a sealed container or heavy-duty freezer bag.
Reheating: Gently simmer on the stove over medium-low heat until warmed through, adding a splash of chicken broth or water to loosen the sauce if it has thickened too much.
Troubleshooting
Sauce is too thick and begins to scorch on the bottom of the pan
Cause: Heat was too high or the mole paste absorbed more liquid than expected
Fix: Remove from heat immediately to stop the scorching. Transfer unburnt portions to a new pan and whisk in additional warm chicken broth, 30ml at a time, until the desired consistency is reached
Prevention: Maintain a gentle simmer on medium-low heat and stir occasionally during the cooking process
Mole sauce is lumpy and paste is not fully incorporated
Cause: Broth was too cold or paste was too stiff when whisking
Fix: Carefully transfer the cooking liquid to a blender (leaving the chicken in the pan) and blend until smooth, then return the sauce to the pan
Prevention: Always use warm or hot broth to dissolve the paste
Cultural Context
Mole (derived from the Nahuatl word mōlli, meaning sauce) is a cornerstone of Mexican gastronomy, with countless regional variations originating primarily in Oaxaca and Puebla. While authentic mole poblano is a labor of love that can take days to prepare and requires roasting dozens of distinct ingredients, high-quality artisanal pastes allow home cooks to enjoy this complex symphony of chilies, nuts, seeds, and chocolate as an accessible, everyday meal.
