Boiled Potato

Potato roots. Big flavours.

Chicken Mole

December 9, 2025

chicken mexican

Grocery List

Produce

  • 1 large onion
  • 3 garlic cloves
  • 1–2 jalapeños (optional, for extra heat)
  • Fresh coriander (cilantro), optional
  • 1 lime (optional, for serving)

Pantry

  • 1 jar of store-bought mole paste (e.g., Doña Maria)
  • Chicken stock or water
  • Olive oil or vegetable oil
  • Tortillas or rice (for serving)

Spices

  • Salt
  • Black pepper

Proteins

  • 600–800 g chicken thighs (boneless or bone-in)

Other

  • Sesame seeds (optional garnish)

Utensils List

  • Large pot or deep pan
  • Wooden spoon
  • Knife and chopping board
  • Measuring jug

Ingredients (Serves 4)

  • 600–800 g chicken thighs
  • 1 jar store-bought mole paste (approx. 235 g)
  • 750–900 ml chicken stock or water
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 1–2 jalapeños, sliced (optional)
  • 1 tbsp oil
  • Salt & pepper to taste
  • Sesame seeds, for garnish
  • Lime wedges & coriander, optional

Meal Prep Steps

  1. Slice the onion and mince the garlic.
  2. Slice jalapeños if using.
  3. Season chicken thighs with a little salt and pepper.
  4. Measure out your stock or water.

Cooking Instructions

1. Sauté the aromatics

  • Heat 1 tbsp oil in a pot over medium heat.
  • Add onions and cook 5 minutes until softened.
  • Add garlic and cook 1 minute more.
  • Add jalapeños if using.

2. Brown the chicken

  • Add chicken thighs to the pot and lightly brown on both sides (2–3 minutes per side).
  • They don’t need to be cooked through.

3. Build the mole sauce

  • Add the entire jar of mole paste into the pot.
  • Pour in 750–900 ml stock or water.
  • Stir until the paste dissolves into a smooth sauce.

4. Simmer

  • Bring to a gentle simmer.
  • Cover and cook for 25–35 minutes (boneless) or 40–50 minutes (bone-in), until chicken is tender.
  • Stir occasionally to prevent sticking.
  • If sauce thickens too much, add a splash of water.

5. Adjust seasoning

  • Taste and add salt or pepper as needed.
  • If you want it sweeter (common in mole), add 1–2 tsp sugar.
  • If you want it richer, add a small piece of dark chocolate.

6. Serve

  • Serve over rice or with warm tortillas.
  • Garnish with sesame seeds, coriander, and lime.

Storage & Reheating Instructions

  • Fridge: Keeps 3–4 days in an airtight container.
  • Freezer: Freeze up to 3 months; thaw overnight before reheating.
  • Reheat: Warm in a pot over low heat with a splash of water to loosen the sauce. Microwave in 1-minute intervals, stirring between each.

Enjoy your quick and flavourful chicken mole!

Oliver Rodriguez, 2025