How to Make the Perfect Classic Chicken Mole Negro
Mexican · Hard · 90 min · 6 servings
This deeply complex mole negro is made with a blend of dried chiles, dark chocolate, and warm spices slow-cooked into a sauce that is unlike anything else in Mexican cuisine. It is a dish that rewards patience and cannot be made well in a hurry.
Why this recipe works
This Classic Chicken Mole Negro recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 90 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 460 calories with 32g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 6 count bone-in chicken thighs
- 4 count dried mulato chiles seeded
- 2 ounces dark chocolate 70 percent cacao
- 1 teaspoon ground cumin
- 1 count white onion quartered
- 3 cups chicken broth
Step by step instructions
Step 1: Toast and Rehydrate the Chiles
Toast mulato chiles in a dry heavy skillet over medium heat for 45 seconds per side until they darken and become fragrant but do not burn. Transfer to a bowl and cover with boiling water. Soak for 20 minutes until completely softened then drain.
Step 2: Build the Mole Base
Char the quartered onion directly on the dry skillet until blackened in spots. Blend the soaked chiles with charred onion, cumin, and 2 cups of chicken broth until completely smooth. Strain through a fine mesh sieve pressing hard to extract all the liquid.
Step 3: Cook the Mole Sauce
Heat a tablespoon of oil in a deep heavy pot over medium-high heat. Pour in the strained chile puree carefully as it will splatter. Cook stirring constantly for 5 minutes. Add remaining broth and dark chocolate and stir until the chocolate melts completely into the sauce. Simmer on low for 25 minutes.
Step 4: Simmer the Chicken in Mole
Season chicken thighs with salt and nestle them into the simmering mole sauce. Cover partially and cook over low heat for 35 minutes until the chicken is cooked through and the sauce has thickened considerably. Serve over rice with warm tortillas and sesame seeds on top.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- mulato chiles → ancho chiles combined with a pasilla chile for a similar depth
- dark chocolate → Mexican chocolate tablet such as Ibarra for a sweeter more traditional flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Burning the dried chiles during toasting which makes the entire sauce unbearably bitter
- Not straining the mole sauce which leaves a grainy unpleasant texture in the final dish
Nutrition facts
Per serving: 460 calories, 32g protein, 22g carbs, 24g fat, 5g fiber.
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