Go Back
Homemade Classic Chicken Mole photo

Classic Chicken Mole

Tender seared chicken simmered in rich mole sauce for a comforting, flavorful meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 5 hours 10 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken thighs, bone-in, skin-on
  • 4 chicken legs (drumsticks), bone-in, skin-on
  • salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1 cup chicken broth
  • 2 cups mole sauce
  • 2 tablespoons toasted sesame seeds

Equipment

  • 12-inch skillet (preferably cast-iron)
  • Wooden Spoon
  • Tongs
  • Platter
  • Aluminum Foil

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Pat the chicken pieces dry and season all over with salt and pepper.
  3. Heat 2 tablespoons vegetable oil in a large 12-inch skillet over medium-high heat.
  4. Working in batches if necessary, add chicken skin-side down and sear until golden, about 6 minutes; flip and cook about 2 more minutes. Transfer seared chicken to a platter and repeat with remaining pieces.
  5. Return the skillet to medium heat; pour in 1 cup chicken broth and scrape up any browned bits with a wooden spoon.
  6. Add 2 cups mole sauce to the pan and stir to combine with the broth; bring the mixture to a gentle simmer.
  7. Arrange the chicken pieces in the sauce, nestling them so they are partially submerged, and spoon sauce over the top.
  8. Transfer the skillet to the oven and bake until the chicken is cooked through, about 35 minutes; cover loosely with foil if the sauce on the chicken is getting very dark.
  9. Remove from the oven, spoon additional sauce over the chicken, sprinkle with toasted sesame seeds, and serve.

Notes

  • See the video near the top of the blog post for visual guidance.
  • The mole sauce can be made up to one week in advance and kept covered in the fridge.
  • To serve, you can shred the cooked chicken and mix it into the sauce if desired.
  • Store leftovers covered in the fridge for up to 5 days.
  • Alternatively, freeze leftovers for up to 2 months.