Monday, August 15, 2011

Authentic Mexican Mole Chicken

This past week, I received a request for the authentic Mexican Mole (Mo-lay) dish. I have never had Mole, let alone made it, so this was a fun adventure I was looking forward to. I searched all around for a recipe that sounded the best to me. This dish can be made with chicken, beef, or pork...I used chicken.

Warning: This is NOT a Gluten-free friendly dish and as far as I know, there is no way to convert it to gluten-free (if you know of a way, please share!). Since I am gluten-free, I was unable to try it myself, so I decided to invite a few people over to be my food critics for the night. :) Over all, they absolutely loved the dish! Some of the comments were:
"I love all of the different flavors"
"The chocolate taste is great in the dish"
"Tastes a lot like curry in a way- texture and taste"
"The chicken is very moist"
"A fun and different dish that you don't eat everyday"
"Really good, worth the wait"

The only "negative" comment that I received was only from one of the people trying the dish and they said that it "needed salt." But other than that, everyone had great things to say. One person did comment and say that "if you don't like curry, then you won't like this dish." I found it very interesting that a Mexican dish was reminding them so much of an Indian dish. It does use some of the same spices, so that may be why.

As the cook, the only thing that I would have to say "negatively" about this dish is that it takes time...LOTS of time. I think it took me around 2 1/2 hours. So if you do decide to make this, make sure you have plenty of time to spare! There are just a lot of steps to this recipe and a lot of ingredients to chop, etc. However, one of the reviews I got was that it was worth the wait! I also made a few adjustments to this recipe as well. I couldn't find a poblano pepper, so I used an Anaheim instead and I left out the fire roasted tomatoes and raisins. I served it over my favorite: Jasmine rice. Other than that, I followed the recipe exactly. Try this out yourself and tell me what you thought!


3 tbsp. vegetable oil
8 chicken thighs (or use chicken pieces like legs)
1 onion, chopped
1 green bell pepper, seeded and diced
1 poblano pepper, seeded and diced
3 cloves garlic, chopped
2 tbsp. chili powder
2 tsp. ground cumin
1/2 tsp. ground cinnamon
1 can(14 oz.) fire roasted tomatoes, undrained
1/4 cup raisins
2 chipotle peppers in adobo sauce, chopped (these are sold in small cans in every grocery store in a Mexican area)
1 cup chicken broth
1 cup dark Mexican beer, or any dark beer would be fine
2 tbsp. peanut butter
2 tbsp. sugar
1 tsp. salt
2 squares (1oz. each) unsweetend chocolate (for baking), chopped


1.Heat oil in a lg. skillet over medium heat. Add chicken and brown on all sides, set aside.
2.In the same skillet, sautee onion, bell pepper, poblano pepper and garlic. Cook and stir until veggies are soft and slightly caramelized. 3.Stir in chili powder, cumin and cinnamon and cook 3 minutes longer.
4.Add tomatoes, raisins, chipotle peppers, chicken broth, beer, peanut butter, sugar and salt. Bring to a simmer and cook 20 minutes, stirring often.
5.Pour the sauce into a blender or food processor and add chocolate. Cover and blend until smooth.
6.Transfer the chicken into the dutch oven, or a deep heavy cooking pot, or skillet. Pour sauce over chicken. Cover and simmer for about 45 minutes, or until chicken is cooked through.

Serve warm over cooked white rice with warm tortillas. Garnish with a dollop of sour cream and sprinkle with fresh cilantro, if desired.

*Original recipe from


  1. I am guessing the gluten problem is the beer. You can replace it with sparkling cider or sparkling grape juice. It may affect the flavor slightly, but it will function the same as the beer and its GF! :)

  2. Beer is one of the gluten problems- and those are awesome suggestions! I didn't even think of using those! I read somewhere that I could use Coke instead of Beer, but Coke has gluten too, so that didn't work. But next time I try this I'm definitely going to go with apple cider, I think that will work nicely. You always think of great things to substitute into recipes. Thanks so much Amber! :)

  3. Just an update on some more reviews of the dish- I had three more people try it and some of their comments were:

    "Too spicey"
    "Tastes just like the Mole they've had before"
    "A little bland, needed salt"

    Isn't it funny how people taste the same dish differently?