"An authentic Mexican dish - chicken slow cooked in a delectable sauce of chiles with a rich, never overpowering, chocolate background. Wonderful served with warm corn tortillas, rice and beans. Plan to have quite a mess to clean up afterward!" — Ty
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dried mulato chiles
dried ancho chiles
dried guajillo chiles
dried pasilla chilies
lard, or more as needed
onion, peeled and chopped
1 (7 inch)
2 (5 inch)
plantain, peeled and chopped
1 (14 ounce) can
whole peeled tomatoes
tablet of Mexican chocolate, such as Abuelita or Ibarra
Strange to rate my own recipe, but I just wanted to add that many different things can be added to make this recipe your own. Chipotles, mexican oregano, cumin, pumpkin seeds and raisins are all great additions and generally every cook has their own version, my recipe is just a starting point to create your own masterpiece!
I made the recipes as stated it had a very strange bitter flavor. It was worth a shot but will not make again...sorry!
Ty, your mole with four chiles is great! Not too many girls like to cook wholesome-more-than-three-ingredients recipes like this one. I am all about cooking authentic Mexican food from scratch, and I am also proud of making my own corn and flour tortillas!
This is a great recipe, a little sweet and spicy at the same time! The only change I made was I added two extra tortillas, also I used the chicken broth left after boiling my chicken thighs & legs, instead of water. I will be making this again. I served it with rice and onions marinated in lime and cilantro.
I made this Mole for my boyfriends surprise birthday party. It was a hit everyone LOVED it. I think Im in good with my "in-laws"....Thanks ..
i love this recipe. it is the closest i've seen to real traditional, mole the author is right there are many variations, for example i used pumkin seeds instead of the almonds, and add cloves and peppercorns when pureing the ingredients. it is also a good idea to brown the chicken before adding the sauce.
My husband and father in law love chicken mole, so of course I logged onto allrecipes to find me a recipe. This was very very good! A couple of things to note 1) I cooked the chicken in a dutch oven (filled with water) and used the broth from the chicken to thin the mole paste while blending. 2) I added 1/2 tsp of cloves and 1/2 tsp cinnamon to the onions and garlic. I mixed the mole sauce and the chicken together at the end, and simmered for 20 minutes. My sauce came out really thick---just how my family likes it----but the pieces of chicken didn't hold together well. Next time I will remove the chicken from the dutch oven after it is cooked, set aside, and cook the mole sauce in the remaining broth. Will probably serve by pouring the sauce over the piece of chicken. Will definitely cook again, and probably play with the spices a little more, maybe add more toasted cloves. Thanks for a great recipe!
This is fantastic. I added about 2 Tbsp sugar and a dash of cinnamon though, and it turned out to be very delicious. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Mole with Four Chiles
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 283
See how to make authentic chicken enchiladas in a flavorful sauce.
See how to make chicken thighs simmered with tomatoes and exotic spices.
See how to make an authentic mole sauce, Oaxaca-style.