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Mole de Pollo

MEXICO

Chicken Mole

SUBMITTED BY

Salvador

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Salvador gave me the ultimate cheat code when it comes to one of the most iconic chocolate dishes in the whole world!

Mexican cuisine is celebrated worldwide for its bold flavors, vibrant colors, and rich history. Among its most iconic dishes is Mole de Pollo, a savory chicken stew renowned for its deep, complex flavor, which prominently features chocolate. Mole, derived from the Nahuatl word molli, meaning “sauce,” has been a central part of Mexican culinary traditions for centuries, blending indigenous ingredients with Spanish influences.

Origins of Mole

The history of mole dates back to pre-Hispanic Mexico, where indigenous peoples combined local chiles, spices, and seeds into sauces to enhance meats and vegetables. When the Spanish arrived in the 16th century, they introduced new ingredients such as almonds, sesame seeds, and chocolate. Over time, these additions transformed traditional sauces into the rich, layered moles we know today. Mole de Pollo, specifically, became a staple in central and southern Mexico, often served during festivals, family gatherings, and celebrations.

Chocolate: The Heart of Mole

Chocolate plays a crucial role in mole, not as a dessert ingredient, but as a subtle flavor enhancer that balances the heat of chiles with its natural bitterness and sweetness. Traditional mole recipes often use Mexican chocolate—made from roasted cacao, sugar, and cinnamon—to create a silky, aromatic base. The inclusion of chocolate in mole exemplifies Mexico’s long-standing relationship with cacao, which was considered sacred by the Aztecs and used in ceremonial drinks. In Mole de Pollo, chocolate adds depth and complexity without overpowering the savory elements of the dish.

Modern Mole de Pollo Recipes

Today, Mole de Pollo is prepared in countless ways, but the essence remains the same: a perfectly cooked chicken coated in a rich, chocolate-infused sauce. A popular home recipe involves boiling chicken drumsticks with garlic, onion, oregano, and bay leaves, creating a flavorful broth. The sauce is prepared by blending mole pastes, sweetened peanut butter, toasted bread, and reserved chicken broth, resulting in a smooth, velvety texture. The chicken is then simmered in this sauce, and sesame seeds are often sprinkled on top for garnish. Mole de Pollo is typically served with Mexican rice or mashed potatoes, allowing the sauce to shine.

Mole’s Cultural Significance

Mole de Pollo is more than just a meal; it’s a cultural symbol. It reflects Mexico’s history, blending indigenous traditions with colonial influences and showcasing the country’s ingenuity in combining seemingly contrasting flavors. The chocolate in mole highlights Mexico’s role as one of the world’s earliest cultivators of cacao, and its use in savory dishes demonstrates the versatility and creativity of Mexican cuisine.

From ancient Aztec rituals to modern family dinners, Mole de Pollo remains a beloved Mexican dish. The inclusion of chocolate not only enriches its flavor but also preserves a vital piece of Mexico’s culinary heritage. Whether enjoyed at a festive gathering or a casual meal, Mole de Pollo continues to captivate palates with its unique, chocolate-infused charm.

Mole de Pollo

Servings 4
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Equipment

  • blender

Ingredients
  

  • 1 jar Dona Maria mole sauce
  • 1 jar La Costeña Mole
  • 1 package chicken drumsticks
  • 2 cloves garlic
  • ½ an onion
  • dried oregano to taste
  • 2 bay leaves
  • 1 Tbsp unsweetened peanut butter
  • 1 slice bread toasted
  • salt & sugar to taste
  • sesame seeds for garnish
  • Mexican rice for serving

Instructions
 

  • Boil chicken meat with garlic cloves, half an onion, some dried oregano, bay leaves and enough water to cover for an hour and a half.
  • After that time, pull the chicken out and set it aside to cool, save the broth.
  • Next, put the pastes into a blender (note: it may prove slightly difficult to scrape out all of the paste from the jars) and add some of the warm chicken broth into the blender along with peanut butter, and a slice of toast. Blend together until smooth and add salt or sugar to taste. We used about 2 cups of broth total for this.
  • Add sauce into a large pot and incorporate any additional broth, if needed and add your chicken back to simmer on low heat for a few minutes.
  • Serve sprinkled with sesame seeds alongside Mexican rice.
Course: Dinner
Region: Latin America

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.