Mole poblano is an iconic Mexican dish made by combining smoky dried chiles, earthy spices, and chocolate to create a velvety sauce that is incredibly flavorful. Mole sauce is typically paired with chicken drumsticks or tender shredded chicken to make chicken mole. However, mole can also be served over duck, shrimp, pork, turkey or to create mole enchiladas. The sauce itself also comes in many varieties, including mole negro and mole verde, each of which showcases a distinct blend of ingredients and flavors.
Chicken mole is a popular dish at festive gatherings, such as weddings and baby showers, but also at home for a weeknight dinner, thanks to pre-made mole sauces and pastes, available at most grocery stores. My mom, for example, would often make this recipe with Dona Maria’s mole sauce, which comes in a glass jar that you can reuse as a drinking glass if you’re into recycling! 😉 If you decide to make this tasty mole recipe, consider pairing it with Mexican rice to soak up the tasty sauce!
Why You’ll Love Chicken Mole
- Flavorful – Thanks to the blend of smoky and nutty spices, chicken mole has an incredible flavor with a lot of depth.
- Easy – While traditional mole is labor-intensive and involves toasting, grinding, and cooking many ingredients, this recipe uses pre-made mole paste, combined with chicken broth, to create a mole sauce in less than 10 minutes. Add that to the time it takes to cook chicken and this whole chicken recipe will take you less than 30 minutes, even less if you opt to use rotisserie chicken.
Chicken Mole Ingredients
- Shredded Chicken – I used chicken thighs to make this mole, but you can use chicken breast or even buy a rotisserie chicken already made!
- Mole Paste – I purchased mole poblano paste from a local farmers market, but Dona Maria mole paste may be more easily available at grocery stores.
- Knorr Granulated Chicken Bouillon – Because I air fried my chicken, I did not have the chicken broth needed to dilute the mole paste, so I used Knorr’s granulated chicken bouillon to make a broth. Per the package, dissolve 1 teaspoon of the bouillon powder into 1.5 cups of warm water, mixing until smooth.
Recommended Tools for Mole Poblano
- Air Fryer – I opted for frying my chicken thighs in my Instant air fryer — but that’s just because I enjoy munching on the crispy chicken skin afterwards.
- Meat Thermometer – A must in any kitchen, a meat thermometer guarantees your chicken has been properly cooked so you can avoid food poisoning.
- Mixing Spoon – Use a wooden or silicone spoon to help mix the mole sauce ingredients without damaging your pans.
- Large Pan – I recommend using a large pan that’ll allow you to comfortably combine mole sauce and shredded chicken without it falling out of the pan.
- Measuring Cup – A measuring cup is vital for ensuring you get the right amount of chicken broth needed to help dissolve the mole paste.
Note: As an Amazon Associate, I earn from qualifying purchases.
Chicken Mole Recipe
Chicken Mole Ingredients
How to Make Chicken Mole Poblano
-
Pre-heat air fryer
Pre-heat air fryer to 400F.
-
Cook chicken
Add chicken thighs, and top with 1 tsp of chicken bouillon. Cook for 20 minutes or until interior has reached 165F, before shredding.
-
Heat oil and mole paste
While chicken cooks, heat olive oil on a large pan. Add mole paste, using a mixing spoon to crumble into smaller pieces.
-
Prepare chicken broth
In a measuring cup, dissolve 1 tsp of chicken bouillon into hot water to prepare a chicken broth. -
Simmer sauce
Add chicken broth to the mole paste and simmer for 5 minutes, stirring occasionally. -
Combine chicken and sauce
Once sauce is smooth, add shredded chicken and stir until coated with the mole sauce.
