18 Spicy Chicken Mole Recipes Authentic

Bold flavors and rich traditions come together in our roundup of 18 Spicy Chicken Mole Recipes Authentic to North America. Whether you’re craving the comfort of home-cooked meals or eager to explore the depths of Mexican cuisine, these recipes promise to deliver. From quick weeknight dinners to festive feasts, there’s a mole here to spice up your cooking routine. Dive in and discover your next favorite dish!

Classic Oaxacan Chicken Mole

Whip up a batch of Classic Oaxacan Chicken Mole for a taste of authentic Mexican cuisine that’s rich, complex, and utterly satisfying.

Ingredients

• 4 chicken thighs (bone-in, skin-on for maximum flavor)
• 2 cups chicken broth (homemade if you’ve got it)
• 3 dried ancho chiles (stemmed and seeded, but save those seeds for extra heat if you like)
• 1/2 cup almonds (toasted, because it brings out their nutty sweetness)
• 1/4 cup raisins (they add a subtle sweetness that balances the heat)
• 2 tbsp sesame seeds (toasted, for a crunchy garnish)
• 1 tsp ground cinnamon (I prefer Ceylon for its delicate flavor)
• 1/2 tsp ground cloves (just a pinch, it’s potent)
• 2 oz Mexican chocolate (chopped, it’s the secret ingredient)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)

Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
2. In the same pot, add ancho chiles and toast for 30 seconds until fragrant. Remove and set aside.
3. Add almonds to the pot and toast for 2 minutes, stirring constantly to prevent burning.
4. Combine toasted chiles, almonds, raisins, cinnamon, cloves, and 1 cup chicken broth in a blender. Blend until smooth.
5. Return the mixture to the pot. Add remaining chicken broth and bring to a simmer.
6. Add chicken thighs back to the pot. Cover and simmer on low for 45 minutes, until chicken is tender.
7. Stir in chopped chocolate until melted and sauce thickens, about 5 minutes.
8. Serve chicken with mole sauce, garnished with toasted sesame seeds.

Complex flavors meld together in this dish, with the chocolate adding depth and the chiles bringing warmth. Try serving it over steamed rice or with warm tortillas for a complete meal.

Easy Slow Cooker Chicken Mole

Get ready to simplify your dinner with this effortless slow cooker chicken mole. Great for busy weeknights, it’s a flavorful dish that practically cooks itself.

Ingredients

• 4 boneless, skinless chicken breasts (thighs work too for more flavor)
• 1 cup chicken broth (homemade if you have it)
• 1/2 cup smooth peanut butter (creamy gives the best texture)
• 1/4 cup cocoa powder (unsweetened, for that deep mole flavor)
• 2 tbsp olive oil (extra virgin is my go-to for richness)
• 1 tbsp chili powder (adjust based on your heat preference)
• 1 tsp ground cumin (toasted brings out more aroma)
• 1/2 tsp cinnamon (a little goes a long way)
• 3 cloves garlic, minced (fresh is always better)
• Salt to taste (I start with 1/2 tsp)

Instructions

1. Heat olive oil in a pan over medium heat. Brown chicken breasts for 3 minutes per side for extra flavor.
2. Transfer chicken to slow cooker. Tip: Layering is key for even cooking.
3. In a bowl, whisk together chicken broth, peanut butter, cocoa powder, chili powder, cumin, cinnamon, garlic, and salt until smooth.
4. Pour mixture over chicken in slow cooker. Tip: Ensure the chicken is fully covered for maximum flavor.
5. Cover and cook on low for 6 hours or high for 3 hours. Tip: Resist the urge to open the lid; it slows cooking.
6. Shred chicken with two forks directly in the cooker. Let it sit for 10 minutes to absorb more sauce.

You’ll love the tender, juicy chicken enveloped in a rich, slightly spicy mole sauce. Serve it over rice or in tacos for a twist.

Creamy Peanut Butter Chicken Mole

Whipping up a comforting dish doesn’t have to be complicated. This Creamy Peanut Butter Chicken Mole blends rich flavors with simplicity.

Ingredients

• 1.5 lbs chicken thighs, bone-in (skin-on adds extra flavor)
• 1 cup smooth peanut butter (I swear by the natural, no-sugar-added kind)
• 2 tbsp olive oil (extra virgin is my kitchen staple)
• 1 large onion, diced (yellow onions work best for sweetness)
• 3 garlic cloves, minced (fresh is always better)
• 1 can (14.5 oz) diced tomatoes (fire-roasted bring a nice depth)
• 2 cups chicken broth (homemade if you’ve got it)
• 1 tsp cumin (toasted and ground releases more flavor)
• 1 tsp chili powder (adjust based on your heat preference)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken thighs with salt and sear skin-side down for 5-7 minutes until golden brown. Flip and sear another 5 minutes. Remove and set aside.
3. In the same skillet, sauté onions until translucent, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
4. Stir in cumin and chili powder, cooking for 1 minute to toast the spices.
5. Add diced tomatoes, peanut butter, and chicken broth. Whisk until the peanut butter is fully incorporated.
6. Return chicken to the skillet, skin-side up. Reduce heat to low, cover, and simmer for 25 minutes.
7. Uncover and simmer for an additional 10 minutes to thicken the sauce.
8. Tip: For extra creamy texture, blend half the sauce before adding the chicken back in.
9. Tip: Let the chicken rest in the sauce off the heat for 10 minutes before serving to absorb flavors.
10. Tip: Serve over rice or quinoa to soak up the delicious sauce.

Hearty and rich, this dish offers a perfect balance of creamy and spicy. The peanut butter adds a unique depth that pairs wonderfully with the tender chicken. Try garnishing with chopped peanuts and cilantro for an extra crunch and freshness.

Chocolate Chipotle Chicken Mole

Tantalize your taste buds with this Chocolate Chipotle Chicken Mole. It’s a bold, smoky, and slightly sweet dish that’s surprisingly easy to make at home. Perfect for those who love a bit of heat with their sweet.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for maximum flavor)
• 1/4 cup unsweetened cocoa powder (I like the deep richness of Dutch-processed)
• 2 tbsp chipotle peppers in adobo sauce (adjust based on your heat preference)
• 1/2 cup chicken broth (homemade if you have it, but store-bought works fine)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp ground cumin (toasted and freshly ground if possible)
• 1/2 tsp cinnamon (a little goes a long way here)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking and a nice sear on the chicken.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Pat the chicken thighs dry with paper towels for better browning.
3. Season the chicken thighs with salt and sear them skin-side down for 5-7 minutes until golden brown. Flip and sear the other side for 3 minutes. Remove and set aside.
4. In the same skillet, add the chipotle peppers, cocoa powder, cumin, and cinnamon. Cook for 1 minute to toast the spices.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. These bits are flavor gold.
6. Return the chicken to the skillet, skin-side up. Transfer to the oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F.
7. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist meat.

Mouthwatering and complex, this Chocolate Chipotle Chicken Mole pairs beautifully with fluffy rice or warm tortillas. The sauce is thick, rich, and clings perfectly to the chicken, offering a symphony of flavors in every bite.

Vegan Mushroom Mole with Plant-Based Chicken

Dive into the rich, complex flavors of this Vegan Mushroom Mole with Plant-Based Chicken. Perfect for a cozy dinner, it’s a dish that surprises with every bite.

Ingredients

• 2 cups diced plant-based chicken (I love the texture of Beyond Meat here)
• 1 cup chopped portobello mushrooms (their meaty texture is key)
• 1/4 cup cocoa powder (unsweetened, for that deep mole flavor)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp cumin (toasted and ground for maximum aroma)
• 1/2 tsp cinnamon (adds a warm, subtle sweetness)
• 1 cup vegetable broth (homemade or low-sodium store-bought)
• 2 cloves garlic (minced, because fresh is best)
• 1 small onion (finely diced, for a sweet base)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Stir in chopped mushrooms, cooking until they release their moisture, roughly 5 minutes.
4. Add plant-based chicken, browning lightly for 3 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
5. Sprinkle cumin and cinnamon over the mixture, stirring to coat evenly for 1 minute.
6. Whisk cocoa powder into vegetable broth until smooth, then pour into the skillet.
7. Simmer on low heat for 15 minutes, stirring occasionally. Tip: The sauce should thicken slightly but remain pourable.
8. Season with salt to taste, but remember the broth may already be salty. Tip: Always taste before adding more salt.

Velvety and rich, this mole pairs beautifully with fluffy quinoa or warm corn tortillas. The mushrooms and plant-based chicken create a satisfying bite, while the cocoa and spices offer a deep, layered flavor profile.

Instant Pot Chicken Mole Verde

Craving a dish that blends convenience with deep flavor? Instant Pot Chicken Mole Verde delivers tender chicken in a vibrant, herbaceous sauce—perfect for busy weeknights.

Ingredients

• 2 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts.)
• 1 cup tomatillos, husked and rinsed (They’re the backbone of the sauce.)
• 1/2 cup cilantro, packed (Don’t skimp—it’s key for freshness.)
• 1/4 cup pepitas (They add a nutty crunch.)
• 2 tbsp extra virgin olive oil (My go-to for sautéing.)
• 1 jalapeño, seeded (Adjust to your heat preference.)
• 3 cloves garlic (Freshly minced makes all the difference.)
• 1 tsp ground cumin (Toasted and freshly ground if possible.)
• 1/2 tsp salt (I use sea salt for better flavor.)
• 1 cup chicken broth (Low-sodium lets you control the saltiness.)

Instructions

1. Set Instant Pot to Sauté mode. Heat olive oil for 2 minutes until shimmering.
2. Add chicken thighs. Sear for 3 minutes per side until golden. Remove and set aside.
3. In the same pot, add tomatillos, cilantro, pepitas, jalapeño, and garlic. Sauté for 5 minutes until softened.
4. Stir in cumin and salt. Cook for 1 minute until fragrant.
5. Pour in chicken broth, scraping the bottom to deglaze. Tip: This step prevents the burn warning.
6. Return chicken to the pot. Secure the lid. Set to Manual High Pressure for 10 minutes.
7. Once done, let pressure release naturally for 10 minutes, then quick release the rest. Tip: Natural release keeps the chicken tender.
8. Remove chicken. Blend the sauce until smooth. Tip: An immersion blender makes this step a breeze.
9. Shred the chicken. Stir back into the sauce. Serve hot.

Rich and velvety, the sauce clings to the shredded chicken beautifully. Try it over rice or tucked into warm tortillas for a satisfying meal.

Smoky Chipotle Chicken Mole Poblano

Bold flavors define this dish, blending smoky chipotle with rich mole poblano for a chicken recipe that’s unforgettable.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for maximum flavor)
• 3 tbsp chipotle peppers in adobo sauce (I like it spicy, adjust to your heat preference)
• 1 cup mole poblano sauce (homemade or store-bought, but check for authenticity)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp ground cumin (toasted and freshly ground if possible)
• Salt (I use kosher for its clean taste)

Instructions

1. Preheat your oven to 375°F. A properly heated oven ensures even cooking.
2. Season chicken thighs with salt and cumin. Let them sit for 10 minutes to absorb the flavors.
3. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear chicken skin-side down for 5 minutes until golden brown. Tip: Don’t move the chicken too soon; it needs time to develop a crust.
4. Flip chicken and add chipotle peppers and mole sauce around the chicken, not on top, to prevent burning.
5. Transfer skillet to the oven. Bake for 25 minutes. Tip: Use a meat thermometer; chicken is done at 165°F.
6. Let rest for 5 minutes before serving. This keeps the juices inside.

Now the chicken boasts a crispy skin with a tender, juicy interior, enveloped in a sauce that’s smoky, spicy, and slightly sweet. Serve over cilantro lime rice for a vibrant contrast.

Sweet and Spicy Pineapple Chicken Mole

Ready to elevate your dinner game? This Sweet and Spicy Pineapple Chicken Mole blends bold flavors with a touch of sweetness for a memorable meal.

Ingredients

• 2 lbs chicken thighs, skin-on for extra crispiness
• 1 cup pineapple chunks, fresh if possible—canned works in a pinch
• 1/4 cup mole paste, my favorite brand is Dona Maria
• 2 tbsp olive oil, extra virgin for its fruity notes
• 1 tsp cumin, toasted and ground for maximum aroma
• 1/2 tsp chili powder, adjust based on your heat preference
• 1/2 cup chicken stock, homemade if you have it
• Salt, just a pinch to balance the sweetness

Instructions

1. Preheat your oven to 375°F. A properly heated oven ensures even cooking.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Swirl to coat the pan.
3. Season chicken thighs with salt and sear skin-side down for 5 minutes until golden. Flip and sear for another 3 minutes. Tip: Don’t overcrowd the pan to get a perfect sear.
4. Remove chicken and set aside. In the same skillet, add pineapple chunks and cook for 2 minutes until slightly caramelized.
5. Stir in mole paste, cumin, and chili powder. Cook for 1 minute to bloom the spices.
6. Pour in chicken stock, scraping up any browned bits. Tip: Those bits are flavor gold.
7. Return chicken to the skillet, skin-side up. Spoon some sauce over the top.
8. Transfer skillet to the oven. Bake for 25 minutes until chicken is cooked through. Tip: Use a meat thermometer to check for 165°F.
9. Let rest for 5 minutes before serving. This allows juices to redistribute.

Juicy chicken with a crispy skin meets a rich, slightly sweet mole sauce. Serve over rice or with warm tortillas to soak up every bit of the sauce.

Coconut Milk Chicken Mole

You’ve probably tried mole, but coconut milk chicken mole? It’s a game-changer. This dish blends rich, smoky flavors with creamy coconut for a twist on the classic.

Ingredients

– 2 lbs chicken thighs (bone-in for more flavor, trust me)
– 1 cup coconut milk (full-fat for that creamy texture)
– 2 tbsp cocoa powder (unsweetened, the secret depth booster)
– 1 tbsp chipotle peppers in adobo (adds a smoky kick)
– 1 tsp ground cumin (toasted, if you have time)
– 1/2 cup chicken broth (homemade if possible)
– 2 cloves garlic (minced, fresh only)
– Salt to taste (I like sea salt for this)

Instructions

1. Heat a large skillet over medium heat. Add chicken thighs skin-side down. Cook for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Tip: Don’t overcrowd the pan to get a good sear.
2. Remove chicken and set aside. In the same skillet, add garlic and cumin. Sauté for 30 seconds until fragrant.
3. Stir in cocoa powder, chipotle peppers, and chicken broth. Scrape up any browned bits for extra flavor.
4. Return chicken to the skillet. Pour in coconut milk. Bring to a simmer.
5. Cover and cook on low for 25 minutes. Tip: Check occasionally to prevent sticking.
6. Uncover and cook for another 10 minutes to thicken the sauce. Tip: The sauce should coat the back of a spoon.
7. Season with salt to taste. Serve hot. Perfect over rice or with warm tortillas. The coconut milk makes it luxuriously smooth, balancing the heat and smokiness.

Almond and Sesame Chicken Mole

Unusual yet familiar, this Almond and Sesame Chicken Mole blends rich traditions with a nutty twist. Perfect for those who love depth in their dishes.

Ingredients

• 2 cups almond butter (creamy works best for a smooth sauce)
• 1/4 cup sesame seeds (toasted, for that extra crunch)
• 4 chicken breasts (I always go for free-range, more flavor)
• 2 tbsp olive oil (extra virgin, my kitchen staple)
• 1 cup chicken broth (homemade if you have it)
• 2 tbsp cocoa powder (unsweetened, the secret to depth)
• 1 tsp cumin (freshly ground, it makes a difference)
• Salt to taste (I use sea salt for a cleaner taste)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Heat olive oil in a large skillet over medium heat. Sear chicken breasts for 3 minutes per side until golden. Tip: Don’t overcrowd the pan.
3. In a bowl, whisk almond butter, sesame seeds, chicken broth, cocoa powder, and cumin until smooth. Tip: Warm the almond butter slightly for easier mixing.
4. Pour the sauce over the chicken in the skillet. Bring to a simmer.
5. Transfer the skillet to the oven. Bake for 20 minutes. Tip: Check at 15 minutes to avoid overcooking.
6. Remove from oven. Let rest for 5 minutes before serving.

Warm, with a velvety sauce clinging to tender chicken, this dish sings with nutty and earthy notes. Serve over quinoa for a wholesome meal.

Quick Stovetop Chicken Mole

Unbelievably rich and complex, this Quick Stovetop Chicken Mole comes together faster than you’d think, perfect for weeknight dinners that don’t skimp on flavor.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 boneless, skinless chicken thighs (breasts work, but thighs stay juicier)
• 1/2 cup chopped onion (yellow for sweetness)
• 2 cloves garlic, minced (fresh is best here)
• 1/4 cup unsweetened cocoa powder (the secret depth provider)
• 1 tbsp chili powder (adjust based on your heat preference)
• 1 tsp ground cumin (toasted and freshly ground if possible)
• 1/2 tsp cinnamon (a pinch more if you love warmth)
• 1 cup chicken broth (low-sodium to control saltiness)
• 1/4 cup smooth peanut butter (adds creaminess and nuttiness)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken thighs, seasoning with salt. Cook until golden brown, 4-5 minutes per side. Remove and set aside.
3. In the same skillet, add onion. Cook until soft, about 3 minutes, stirring occasionally.
4. Add garlic, cocoa powder, chili powder, cumin, and cinnamon. Stir constantly for 1 minute to toast spices.
5. Pour in chicken broth, scraping up any browned bits. Tip: This adds incredible flavor.
6. Whisk in peanut butter until smooth. Bring to a simmer.
7. Return chicken to the skillet, spooning sauce over. Simmer uncovered for 10 minutes, turning chicken halfway. Tip: The sauce should thicken slightly.
8. Check chicken reaches 165°F internally. Tip: Let it rest 5 minutes before serving for juicier meat.

Mole’s magic lies in its velvety sauce clinging to tender chicken, offering a dance of spicy, sweet, and nutty in every bite. Serve over rice or with warm tortillas to soak up every drop.

Grilled Chicken Mole Tacos

Perfect for a summer evening, these Grilled Chicken Mole Tacos blend smoky flavors with rich, chocolatey mole sauce.

Ingredients

• 2 lbs chicken thighs (boneless, skinless – they stay juicier on the grill)
• 1 cup mole sauce (homemade or store-bought, but check for authenticity)
• 1/4 cup olive oil (extra virgin for its fruity notes)
• 1 tsp salt (I like sea salt for its crunch)
• 1/2 tsp black pepper (freshly ground packs more punch)
• 8 corn tortillas (warmed – they tear less when pliable)
• 1/2 cup cilantro (chopped, stems and all for extra flavor)
• 1 lime (cut into wedges – a squeeze brightens everything)

Instructions

1. Preheat grill to medium-high, about 375°F. Clean grates well to prevent sticking.
2. Rub chicken with olive oil, salt, and pepper. Let sit for 10 minutes to absorb flavors.
3. Grill chicken for 6 minutes per side. Look for clear juices and no pink in the center.
4. Warm mole sauce in a small pot over low heat. Stir occasionally to prevent scorching.
5. Slice chicken against the grain. This keeps it tender and easy to bite.
6. Char tortillas on the grill for 30 seconds per side. They should have slight black spots.
7. Assemble tacos: tortilla, chicken, mole sauce, cilantro, and a lime wedge on the side.

Juicy chicken with the deep, complex mole and fresh cilantro creates a taco that’s both hearty and vibrant. Serve with a cold beer to cut through the richness.

Dark Chocolate and Coffee Chicken Mole

Fusing bold flavors, this Dark Chocolate and Coffee Chicken Mole combines unexpected ingredients for a rich, complex dish. Perfect for those who love to experiment with savory and sweet.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for maximum flavor)
• 1/2 cup dark chocolate chips (I swear by Ghirardelli 60% cacao)
• 1/4 cup strong brewed coffee (cold brew works wonders here)
• 2 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tbsp ground cumin (toast it lightly for extra aroma)
• 1 tsp cinnamon (Ceylon if you have it)
• Salt to taste (I prefer sea salt for its clean taste)

Instructions

1. Preheat your oven to 375°F. Pat the chicken thighs dry with paper towels to ensure a crispy skin.
2. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the chicken thighs skin-side down for 5 minutes until golden brown. Flip and sear for another 3 minutes. Remove and set aside.
3. In the same skillet, lower the heat to medium. Add the cumin and cinnamon, stirring for 30 seconds until fragrant.
4. Pour in the coffee, scraping up any browned bits from the bottom of the skillet. This is where the magic happens.
5. Stir in the chocolate chips until melted and smooth. Return the chicken to the skillet, spooning the sauce over the top.
6. Transfer the skillet to the oven. Bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F.
7. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute.

Mole sauce clings to the chicken, offering a glossy, decadent coating. Serve over a bed of cilantro lime rice to cut through the richness.

Gluten-Free Chicken Mole Enchiladas

Mole enchiladas bring a rich, complex flavor to your gluten-free dinner table. This version swaps traditional tortillas for corn ones, ensuring everyone can enjoy.

Ingredients

• 2 cups shredded cooked chicken (I find rotisserie chicken saves time)
• 12 corn tortillas (warmed slightly to prevent cracking)
• 1 cup mole sauce (homemade or store-bought, but check for gluten)
• 1/2 cup crumbled queso fresco (cotija works too for a sharper taste)
• 1/4 cup chopped cilantro (stems and all for extra flavor)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)

Instructions

1. Preheat your oven to 350°F. Lightly grease a 9×13 baking dish with olive oil.
2. Warm the mole sauce in a small saucepan over low heat for 5 minutes, stirring occasionally.
3. Dip each tortilla into the warm mole sauce, coating both sides. Tip: Use tongs for less mess.
4. Fill each tortilla with a generous 2 tbsp of shredded chicken, roll tightly, and place seam-side down in the dish.
5. Pour any remaining mole sauce over the enchiladas. Sprinkle with queso fresco.
6. Bake for 20 minutes, until the cheese is lightly melted and the edges are crispy. Tip: Broil for the last 2 minutes for extra crispiness.
7. Garnish with chopped cilantro before serving. Tip: Let sit for 5 minutes to set for easier serving.

Bold flavors and a creamy texture make these enchiladas a standout. Serve with a side of black beans for a complete meal.

Spicy Mango Chicken Mole

Let’s dive into a dish that balances sweet and heat with ease. Spicy Mango Chicken Mole is a weeknight hero with a twist.

Ingredients

• 2 boneless, skinless chicken breasts (I always go for organic, free-range for better flavor)
• 1 ripe mango, diced (about 1 cup, pick one that’s fragrant and slightly soft)
• 2 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tbsp chili powder (adjust based on your heat preference)
• 1 tsp ground cumin (toast whole seeds and grind them for an extra kick)
• 1/2 cup chicken broth (low-sodium lets you control the salt)
• 1 oz dark chocolate, chopped (70% cacao is perfect for depth)
• Salt to taste (I use sea salt for a cleaner taste)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken breasts with salt and chili powder, then sear for 5 minutes per side until golden. Remove and set aside.
3. In the same skillet, add diced mango and cumin. Cook for 2 minutes until fragrant.
4. Pour in chicken broth, scraping up any browned bits for extra flavor.
5. Return chicken to the skillet, reduce heat to low, and simmer for 10 minutes.
6. Stir in chopped chocolate until melted and sauce thickens, about 2 minutes.
7. Tip: Let the chicken rest in the sauce off the heat for 5 minutes to absorb flavors.
8. Tip: Serve over rice to soak up the delicious sauce.
9. Tip: Garnish with fresh cilantro for a bright contrast.

Rich, velvety sauce clings to tender chicken, with mango adding a tropical sweetness. Try it with warm tortillas for a hands-on meal.

Cinnamon and Clove Chicken Mole

Perfect for a cozy dinner, this Cinnamon and Clove Chicken Mole brings warmth and depth to your table with minimal fuss.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for maximum flavor)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup unsweetened cocoa powder (trust me, it’s the secret weapon)
• 1 tsp ground cinnamon (Ceylon if you have it, for a sweeter touch)
• 1/2 tsp ground cloves (just enough to whisper in the background)
• 2 cups chicken stock (homemade beats boxed every time)
• 1/4 cup almonds (toasted and roughly chopped for crunch)
• Salt (I like a generous pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F. This ensures even cooking.
2. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear chicken thighs skin-side down for 5 minutes until golden. Flip and sear for another 3 minutes. Remove and set aside.
3. In the same skillet, whisk cocoa powder, cinnamon, and cloves into the remaining oil and chicken drippings for 1 minute until fragrant.
4. Slowly pour in chicken stock, scraping up any browned bits. Tip: Those bits are flavor gold.
5. Return chicken to the skillet, skin-side up. Sprinkle with almonds and salt.
6. Transfer skillet to the oven. Bake uncovered for 25 minutes. Tip: The sauce should thicken slightly.
7. Check for doneness; chicken should reach 165°F internally. Let rest for 5 minutes before serving. Tip: Resting redistributes juices.

Now, the chicken emerges tender, cloaked in a sauce that’s rich yet not overpowering. Serve it over a bed of cilantro-lime rice to cut through the sweetness, or alongside warm tortillas for scooping up every last bit of mole.

Crispy Chicken Mole Tostadas

Mole might sound fancy, but these crispy chicken mole tostadas are weeknight-friendly. They pack a punch of flavor with minimal fuss.

Ingredients

• 2 cups shredded cooked chicken (I use leftover rotisserie chicken for ease)
• 1 cup mole sauce (store-bought works, but homemade is next-level)
• 8 corn tostadas (look for the extra crispy ones)
• 1/2 cup crumbled queso fresco (cotija works too for a saltier kick)
• 1/4 cup chopped cilantro (stems and all for extra flavor)
• 1 avocado, sliced (ripe but firm holds up better)
• 1 lime, cut into wedges (for that essential zing)
• 2 tbsp vegetable oil (high smoke point is key here)

Instructions

1. Heat oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add shredded chicken and mole sauce to the skillet. Stir to combine and heat through, 3-4 minutes. Tip: If the mole is too thick, splash in a little water to loosen.
3. While the chicken heats, arrange tostadas on a baking sheet. Toast in a 350°F oven for 3 minutes to crisp further. Tip: Watch closely to avoid burning.
4. Divide the chicken mixture evenly among the tostadas. Top with queso fresco, cilantro, and avocado slices. Tip: For even distribution, sprinkle toppings from a height.
5. Serve immediately with lime wedges on the side for squeezing.

Oven-toasted tostadas provide the perfect crunch against the rich, saucy chicken. The lime adds a bright finish that cuts through the mole’s depth. Try stacking them high for a dramatic presentation at your next gathering.

Ancho Chili and Cocoa Chicken Mole

Get ready to dive into a dish that balances deep, smoky flavors with a hint of sweetness. Ancho Chili and Cocoa Chicken Mole is a game-changer for weeknight dinners.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for maximum flavor)
• 2 dried ancho chilies (soaked in hot water for 30 minutes, then stemmed and seeded)
• 1/4 cup unsweetened cocoa powder (I swear by the rich depth of Ghirardelli)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 medium onion, diced (yellow onions work best here)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp ground cumin (toasted and freshly ground if you can)
• 1/2 tsp cinnamon (a little goes a long way)
• 1 cup chicken stock (homemade stock elevates the dish)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Preheat your oven to 350°F.
2. Heat olive oil in a large oven-safe skillet over medium heat.
3. Season chicken thighs with salt and sear skin-side down for 5-7 minutes until golden brown. Flip and sear for another 3 minutes. Remove and set aside.
4. In the same skillet, add diced onion and cook until translucent, about 5 minutes.
5. Add minced garlic, cumin, and cinnamon. Cook for 1 minute until fragrant.
6. Blend soaked ancho chilies with cocoa powder and 1/2 cup chicken stock until smooth.
7. Pour the chili-cocoa mixture into the skillet, add remaining chicken stock, and bring to a simmer.
8. Return chicken to the skillet, skin-side up, and transfer to the oven.
9. Bake for 25 minutes, or until chicken is cooked through.
10. Let rest for 5 minutes before serving.

Just like that, you’ve got a dish with tender chicken smothered in a velvety, complex sauce. Serve it over rice or with warm tortillas to soak up every last drop.

Summary

Now that you’ve explored these 18 spicy chicken mole recipes, it’s clear there’s a world of authentic flavors waiting to spice up your kitchen. Whether you’re a seasoned cook or just starting out, these dishes promise to bring warmth and excitement to your table. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.