Quick Chicken Mole Recipe – Bold Flavor in Under an Hour

If you’ve ever craved the rich, smoky, and slightly sweet flavor of chicken mole, but thought it would take hours to prepare, think again! This quick chicken mole recipe brings bold flavors to your kitchen in under an hour. Best of all, it doesn’t compromise on taste. Mole, especially mole poblano, is a beloved dish. It’s known for its complex layers of flavor. The sauce blends chiles, Mexican chocolate, and warm spices, perfectly complementing tender chicken thighs.

In this recipe, you’ll learn how to make homemade mole sauce with simple ingredients. Ancho, pasilla, and guajillo chiles provide rich flavor, while Mexican chocolate adds depth. Whether you’re making a weeknight dinner or a special meal for guests, this quick chicken mole is perfect. It brings bold Mexican flavors without hours of preparation. Ready in under an hour, it’s the ideal combination of convenience and authenticity!

What is Chicken Mole and Why It’s So Special

Definition of Mole

Mole (pronounced MOH-leh) is a traditional Mexican sauce that creates a rich, complex flavor by blending dried chiles, spices, nuts, seeds, and often chocolate. The word “mole” comes from the Nahuatl word mōlli, which means “sauce” or “mix.” While there are many regional variations across Mexico, all moles share one thing in common: deep, layered flavors that take your taste buds on a journey from earthy and smoky to subtly sweet and spicy.

The most famous version is mole poblano, originally from the state of Puebla. It typically includes a mixture of ancho, pasilla, and guajillo chiles, combined with tomatoes, garlic, onion, cinnamon, and Mexican chocolate. These ingredients are roasted or toasted, then blended into a smooth, velvety sauce.

Mole is often seen as time-consuming and reserved for special occasions like weddings or Cinco de Mayo. However, modern adaptations—like this quick chicken mole recipe—make it easier for everyday cooking. This version captures the bold flavor of mole in a fraction of the time. It uses practical shortcuts while maintaining authenticity.

Whether served over chicken, turkey, or enchiladas, mole is more than just a sauce—it’s a celebration of Mexican heritage, culinary creativity, and regional pride. It’s no wonder mole holds a cherished place in kitchens across Mexico and beyond.

Bold Flavors

Chicken mole stands out for its bold, complex flavor. It balances savory, spicy, sweet, and smoky notes in every bite. Unlike most sauces, mole doesn’t rely on one dominant taste. Instead, it combines dried chiles, aromatics, nuts, spices, and chocolate. The result is a rich, deep, and layered sauce.

At the heart of the boldness are ancho, pasilla, and guajillo chiles. These dried peppers add heat, smokiness, and a slightly fruity undertone. When toasted and blended, they form the foundation of mole’s earthy warmth. Ingredients like garlic, onion, and cinnamon add fragrant depth, while Mexican chocolate offers subtle bitterness and sweetness, tying everything together in a silky, complex sauce.

The combination may sound unusual—especially the chocolate—but it’s this balance that makes mole so exciting. Every spoonful offers a slightly different flavor depending on the bite, keeping the dish dynamic and satisfying from start to finish.

What’s truly impressive is that this quick chicken mole recipe captures all of these bold elements in less than an hour. Thanks to a streamlined process, you can enjoy the same richness typically reserved for slow-simmered versions without the long wait. The result is a mouthwatering dish that feels both indulgent and approachable.

Whether you’re serving it for a special gathering or a weeknight dinner, the bold flavors of mole are sure to impress—especially when paired with tender chicken and warm tortillas.

Cultural Importance

Mole is much more than just a sauce—it deeply roots itself in Mexican identity, history, and celebration. People often link mole to family gatherings, religious festivals, and national holidays like Cinco de Mayo or Día de los Muertos. It represents a blend of indigenous and colonial culinary traditions.

Historically, mole dates back to pre-Hispanic times, when native peoples used ingredients like chiles, tomatoes, and seeds to create complex sauces. After the Spanish arrived, they introduced elements like cinnamon, almonds, and chocolate, adding new layers of flavor. The result was a fusion dish that came to reflect Mexico’s diverse cultural heritage.

In many Mexican households, families consider preparing mole a labor of love. Traditional versions take several hours or even days to complete and people often make them in large batches to feed extended family during weddings, baptisms, or community feasts. Because of this, people often see mole as a celebratory food—one that honors both family traditions and culinary craftsmanship.

Each region in Mexico has its own version of mole, from mole poblano in Puebla to mole negro in Oaxaca and mole amarillo in southern states. These regional variations highlight local ingredients and cooking styles, making mole a source of regional pride.

With this quick chicken mole recipe, you can bring a taste of that cultural richness into your own kitchen—no matter where you are. It’s a delicious way to experience a meaningful piece of Mexico’s culinary legacy, even on a busy weeknight.

Essential Ingredients for a Quick Chicken Mole Recipe

Chiles (Ancho, Pasilla, and Guajillo)

The soul of any great chicken mole recipe lies in its chiles—specifically the trio of ancho, pasilla, and guajillo. These dried Mexican chiles are the heart of the sauce, providing rich color, depth, and a bold complexity that no single ingredient can replicate.

Ancho chiles, made from dried poblano peppers, are mild in heat but packed with flavor. They add a deep, slightly sweet taste with notes of raisin and cocoa, making them essential for that signature mole richness. Their dark red color also helps give mole its classic mahogany hue.

Pasilla chiles, or “little raisin” chiles, are wrinkled and nearly black when dried. They contribute a smoky, earthy flavor with hints of dried fruit and a mild to moderate heat level. Pasillas are often used to enhance the mole’s base, giving it a smooth and mellow undertone.

Guajillo chiles are brighter in both flavor and color. They have a vibrant red skin and offer a tangy, slightly fruity taste with just a touch of heat. Guajillos add a lively kick that lifts the deeper, sweeter tones of the ancho and pasilla.

When toasted and blended, these three chiles create a balanced flavor base. It’s smoky, spicy, sweet, and slightly bitter—all the elements that make mole distinct. Dried chiles may seem intimidating, but they’re easy to work with. They’re also crucial for capturing the authentic taste of Mexican mole.

Together, ancho, pasilla, and guajillo chiles form the foundation of this quick chicken mole recipe, proving that bold, authentic flavor doesn’t have to take all day to achieve.

Mexican Chocolate

One of the most unique and unexpected ingredients in a traditional chicken mole recipe is Mexican chocolate. Unlike regular sweet chocolate used in desserts, Mexican chocolate is a rustic, unrefined product made with roasted cacao beans, sugar, and often cinnamon or ground almonds. Its coarse texture and rich, slightly bitter flavor make it a perfect addition to savory dishes like mole poblano.

In mole, Mexican chocolate doesn’t dominate the sauce—it enhances it. A small amount is all that’s needed to bring balance and depth. It softens the spiciness of the chiles and balances the acidity from tomatoes. The chocolate also adds a subtle warmth that ties all the flavors together. Instead of making the mole taste like dessert, it introduces a velvety richness. This earthy sweetness elevates the entire dish.

Using authentic Mexican chocolate—such as the Ibarra or Abuelita brands—will give your mole a more traditional taste. However, if you can’t find it, a combination of bittersweet chocolate and a pinch of cinnamon can be a decent substitute in this quick version of the recipe.

Mexican chocolate also carries cultural significance. Mesoamerican cultures have used it in cooking and ceremonial drinks for centuries, long before sugar was introduced. Its role in mole pays homage to these ancient roots while highlighting the beauty of blending bold, contrasting flavors.

In this quick chicken mole recipe, a small piece of Mexican chocolate adds that final touch of complexity, transforming a simple chicken dish into a rich, memorable meal with authentic Mexican flair—all in under an hour.

Chicken Thighs

When it comes to making a flavorful and tender chicken mole recipe, chicken thighs are the ideal choice. Unlike chicken breasts, which can dry out quickly, chicken thighs stay juicy and succulent. Whether bone-in or boneless, they hold up well in rich sauces like mole. Their higher fat content and darker meat add a deeper flavor. This makes them a perfect match for the bold, complex elements of mole.

Chicken thighs also have the advantage of being forgiving. Whether you choose to braise, sauté, or roast them before adding them to the mole sauce, they remain moist and tender, absorbing the spicy, chocolatey richness of the sauce with ease. This makes them especially suitable for a quick-cooking mole, where maintaining moisture and flavor is essential.

For this recipe, boneless, skinless chicken thighs work best if you’re aiming for speed and ease of preparation. They cook evenly, require minimal trimming, and you can sear them quickly for a golden-brown finish before simmering them in the mole. However, if you have a little extra time, bone-in thighs offer even more flavor and can elevate the dish further.

Another reason thighs are a smart choice is their versatility. They pair wonderfully with traditional mole sides like warm tortillas, steamed rice, or refried beans, making them a flexible centerpiece for any meal.

In this quick chicken mole recipe, chicken thighs are more than just protein. They soak up the rich, layered mole sauce, making them a flavorful canvas. Their hearty texture and robust taste ensure every bite delivers comfort and authenticity. It’s the essence of classic Mexican cuisine.

Aromatics (Garlic, Onion, and Cinnamon)

Aromatics like garlic, onion, and cinnamon are key to building the deep, layered flavor of chicken mole. While mole is famous for its chiles and chocolate, these simple ingredients form the flavorful base of the sauce.

Garlic adds a pungent, slightly sweet warmth that enhances the earthiness of the dried chiles and balances the richness of the chocolate. When sautéed until golden, it brings out its natural sweetness and helps deepen the mole’s complexity without overpowering it.

Onion is a cornerstone of mole. Typically, white or yellow onions are used, and they’re either sautéed until soft or roasted to bring out a mellow sweetness. Onion provides body and depth, adding a subtle savory undertone that melds with the bold chiles and spices. It acts as a bridge between the sauce’s spicy, sweet, and bitter elements.

Cinnamon, though used in small amounts, is one of mole’s most defining aromatic spices. It adds warmth, a hint of sweetness, and a touch of exotic spice. These qualities complement both the chiles and chocolate. Traditional mole uses Mexican canela, a softer, sweeter cinnamon. However, any ground cinnamon can be used in a pinch.

Together, garlic, onion, and cinnamon act as aromatic anchors for your mole. They balance and enhance the complex mix of ingredients, ensuring that every bite of chicken gets coated in a sauce that’s fragrant, flavorful, and unmistakably Mexican.

In this quick version, sautéing these aromatics early on gives your mole that slow-cooked taste—even when you’re short on time.

How to Prepare Mole Sauce in Under an Hour

Roast the Chiles

Roasting the chiles is key to building the bold, smoky flavor of chicken mole. It may seem like a small detail, but it’s essential. This simple technique unlocks the full depth and complexity of dried chiles like ancho, pasilla, and guajillo.

When you roast dried chiles, you awaken their natural oils and release a rich, toasty aroma. This intensifies their earthy, fruity, and slightly spicy flavors—creating a more robust and flavorful mole sauce. Skipping this step can leave your sauce tasting flat or underdeveloped.

To roast the chiles, simply heat a dry skillet or comal over medium heat. Toast each chile for about 10–15 seconds per side, pressing them lightly with a spatula to ensure even contact. You’ll know they’re ready when they become fragrant and begin to puff slightly. Be careful not to over-toast them, as burnt chiles will introduce a bitter taste to your mole.

After roasting, the chiles should be rehydrated in warm water for 10–15 minutes. This softens them, making them easy to blend into a silky, smooth sauce that coats the chicken beautifully.

This step might seem like an extra effort, especially in a quick chicken mole recipe, but it’s well worth the time. It enhances the flavor dramatically and helps mimic the complexity of traditional mole sauces that take hours to develop.

By roasting the chiles properly, you’re setting the stage for a mole that’s rich, smoky, and unforgettable—all in under an hour.

Blend the Sauce

Blending the sauce is the moment when all the bold, flavorful elements of your chicken mole recipe come together. After roasting and rehydrating the chiles and sautéing the aromatics like onion, garlic, and spices, the next step is to create a smooth, cohesive mole base—one that clings beautifully to tender chicken thighs.

To start, transfer your softened chiles, aromatics, and other key ingredients—like Mexican chocolate, toasted nuts or seeds, bread or tortillas (used as thickeners), spices, and a bit of broth—into a blender. You’ll want to blend until the mixture is completely smooth. This may take a couple of minutes depending on your blender’s power.

The goal is a rich, velvety mole sauce with no visible bits or graininess. If your sauce feels too thick or doesn’t blend easily, slowly add more broth or warm water, one tablespoon at a time, to loosen it while maintaining the desired consistency.

Blending is also your opportunity to taste and adjust the balance of flavors. Mole should be complex: earthy from the chiles, slightly sweet from chocolate and cinnamon, savory from the broth, and just a bit nutty and spicy. Feel free to tweak the seasoning with extra salt, a touch of sugar, or more spice as needed.

Once you blend the sauce, strain it through a fine-mesh sieve for extra smoothness, especially if any chile skins or nut pieces remain. Then, return it to the pan to simmer and deepen in flavor before adding the chicken.

This step transforms your roasted ingredients into the heart of the dish—a luxurious sauce that turns everyday chicken into a showstopping Mexican classic, ready in under an hour.

Simmering for Flavor

Simmering is where the magic happens in your quick chicken mole recipe. Once you blend the sauce smooth and pour it back into the pan, this crucial step lets all the ingredients marry and deepen into the bold, layered flavor mole is known for—even in a fraction of the traditional cooking time.

Begin by pouring the mole sauce into a wide saucepan or skillet over medium heat. Let it come to a gentle simmer, stirring occasionally. At this point, you can return the seared chicken thighs to the sauce, nestling them in so they’re fully coated. Cover the pan partially and reduce the heat to maintain a low simmer.

Simmering accomplishes several things. First, it allows the sauce to reduce slightly, concentrating its flavors and thickening to the perfect consistency. Second, the heat continues to activate the spices, coaxing out every nuance from ingredients like cinnamon, cloves, cumin, and the roasted chiles. Third, it gives the chicken time to absorb the mole, infusing the meat with the sauce’s signature taste.

Even though this recipe is designed to be quick, letting the sauce and chicken simmer for 20 to 30 minutes makes a noticeable difference. The result is a mole that tastes like you’ve simmered it all day—complex, rich, and deeply satisfying.

Be sure to stir occasionally to prevent sticking or burning, especially as the sauce thickens. If it reduces too much, simply add a splash of broth to maintain a silky texture.

Simmering is the final step in building a deeply flavorful mole in under an hour—ensuring each bite is comforting, aromatic, and authentically Mexican.

Cooking the Chicken to Perfection for Mole

Seared Chicken Thighs

Seared chicken thighs are an essential part of creating a flavorful chicken mole recipe. The process of searing the thighs before simmering them in mole sauce brings out deep, savory flavors that infuse the entire dish with richness and depth.

To start, heat a bit of oil in a heavy skillet over medium-high heat. Bone-in or boneless chicken thighs work well. Boneless thighs cook faster and are easier to handle in a quick mole recipe. Once the oil is hot, place the thighs skin-side down (if they have skin). Cook for about 4-5 minutes per side until browned and crispy. The goal is not to fully cook the chicken, but to develop a golden-brown crust that locks in juices and enhances the flavor.

The searing process also creates delicious browned bits at the bottom of the pan, which will contribute to the mole sauce when it’s added. These fond (caramelized bits) provide an additional layer of flavor that elevates the sauce, making it even richer.

After searing, set the chicken aside and prepare your mole sauce. Once the sauce is blended and simmering, return the chicken thighs to the pan. Submerge them in the sauce to finish cooking. The chicken will continue to cook, absorbing the deep, complex flavors of the mole. It will remain juicy and tender inside.

The searing technique ensures that the chicken thighs are flavorful and retain moisture, making them the perfect vessel for absorbing the vibrant mole sauce in this quick, delicious recipe.

Simmering in Mole Sauce

Simmering the seared chicken thighs in the mole sauce is the final step. This step infuses the chicken with the rich, aromatic flavors of the mole. It creates a harmonious blend of textures and tastes.

Once you blend and simmer the mole sauce, add the seared chicken thighs back into the pan. Ensure they’re fully submerged in the sauce to let the flavors deeply penetrate the meat. At this point, the chicken should still be slightly undercooked from searing, and the simmering process will finish cooking it through while adding layers of flavor from the sauce.

Reduce the heat to low, cover the pan partially, and let the chicken simmer in the mole for about 20–30 minutes. This slow simmering allows the chicken to become tender and juicy, soaking up the depth of flavors from the sauce. The sauce will also reduce and thicken, concentrating its bold spices, earthy chiles, and subtle sweetness from the chocolate and cinnamon.

During this time, the chicken becomes more flavorful and tender. The mole sauce gains a silky consistency that coats the chicken beautifully. If the sauce thickens too much, add a little more broth or water to maintain the desired consistency.

Simmering the chicken in the mole sauce tenderizes the meat. It also ensures every bite is bursting with the complex flavors of this beloved Mexican dish. This makes your quick chicken mole recipe truly irresistible.

Check for Doneness

Checking for doneness is the final step to ensure your chicken mole is perfectly cooked. The chicken should be tender and juicy, and the mole sauce fully developed. While the chicken absorbs much of the sauce during simmering, confirm that it’s cooked through before serving.

To check for doneness, start by using a meat thermometer to measure the internal temperature of the thickest part of the chicken thigh. For fully cooked chicken, the temperature should reach 165°F (74°C). If the chicken hasn’t reached this temperature yet, continue simmering for a few more minutes, checking every few minutes until it’s done.

If you don’t have a thermometer, you can also check for doneness by cutting into the thickest part of the chicken. The juices should run clear, and the meat should be opaque throughout. If the meat is still pink or the juices are red, it’s not fully cooked and should simmer a little longer.

While checking for doneness, also taste the mole sauce. If the sauce is too thin or lacks flavor, simmer it uncovered for a few extra minutes. This will help concentrate the flavors. Adjust the seasoning with more salt, pepper, or sugar to balance the sweet, savory, and spicy notes in the mole.

Once the chicken is fully cooked, and the mole sauce is rich and flavorful, your dish is ready to serve. This careful checking ensures that every bite of chicken mole is both tender and packed with the bold, complex flavors that make this dish so special.

Serving Your Quick Chicken Mole

Traditional Accompaniments

To truly elevate your chicken mole recipe, serving it with traditional accompaniments is essential. These sides not only complement the deep, rich flavors of the mole but also balance the heat and richness of the dish. Here are some classic options that perfectly pair with mole:

1. Rice: A staple accompaniment to mole, Mexican rice is often served alongside to help soak up the flavorful sauce. Its mild, slightly fluffy texture provides the perfect contrast to the intense, savory notes of the mole. You can prepare it simply with garlic, onions, and tomatoes or add a little cumin and cilantro for extra flavor.
2. Tortillas: Freshly made corn tortillas are another essential side to serve with chicken mole. Their soft texture and slightly sweet flavor provide a wonderful contrast to the rich mole sauce. You can also use them to scoop up the sauce and meat, creating a more interactive dining experience.
3. Refried Beans: Creamy refried beans offer a comforting, earthy flavor that pairs beautifully with the spice and complexity of the mole. The beans add a creamy texture that balances the richness of the chicken and sauce.
4. Sautéed Vegetables: Lightly sautéed vegetables such as zucchini, bell peppers, or corn can provide a fresh, crisp contrast to the rich and smoky mole sauce. The slightly charred, tender vegetables complement the deep flavors of the mole without overwhelming the palate.

These traditional sides not only enhance the flavor profile of your chicken mole recipe, but they also help create a well-rounded meal that honors the dish’s authentic roots. They serve to balance the richness of the mole while offering comforting, flavorful textures.

Garnishes

Garnishes are the finishing touch that brings a chicken mole recipe to life, adding visual appeal, fresh textures, and complementary flavors. While mole itself is rich and bold, garnishes can lighten the dish and enhance its complexity. Here are some traditional and flavorful garnish options to elevate your dish:

1. Chopped Cilantro: A sprinkle of fresh cilantro adds a burst of color and freshness that cuts through the richness of the mole. Its herbal flavor contrasts beautifully with the deep, earthy notes of the sauce.
2. Sesame Seeds: Toasted sesame seeds are often used to garnish mole dishes, providing a subtle crunch and mild nuttiness that enhances the sauce’s depth. Their slight sweetness complements the smoky flavors in the mole.
3. Sour Cream or Mexican Crema: A dollop of sour cream or Mexican crema adds creaminess to balance the spiciness of the mole. This cooling effect contrasts perfectly with the heat. It also adds a beautiful visual element against the dark mole sauce.
4. Sliced Radishes: Thinly sliced radishes offer a crisp, peppery contrast to the rich, velvety mole sauce. Their crunch provides texture and a slight sharpness, cutting through the richness of the chicken and mole.
5. Lime Wedges: A squeeze of lime juice can brighten up the entire dish, adding a touch of acidity that helps balance the sweet and savory elements of the mole. The fresh citrus flavor also brings out the mole’s underlying spices.

These garnishes not only make the dish visually appealing but also balance the bold flavors of the mole, ensuring that each bite is a well-rounded experience.

Serving Tips

Serving your chicken mole recipe thoughtfully can elevate the dining experience and ensure the dish is enjoyed to its fullest potential. Here are some essential tips for serving chicken mole that will help you achieve a well-balanced and visually stunning presentation:

1. Serve in a Deep Plate or Bowl: Mole is rich and saucy, so it’s best to serve it in a deep plate or bowl. This allows the sauce to pool around the chicken, making it easier to scoop up with rice or tortillas. The deep dish also adds a dramatic presentation, showing off the dark, glossy mole.
2. Pair with Starch and Vegetables: To balance the richness of the mole sauce, pair it with Mexican rice, corn tortillas, or refried beans as side dishes. These sides not only complement the mole but also help soak up the flavorful sauce. Sautéed vegetables, like zucchini or bell peppers, can also be served on the side to add a light, fresh contrast to the dish.
3. Garnish Just Before Serving: Garnishing your chicken mole just before serving adds fresh flavors and texture. Cilantro, sesame seeds, radishes, or a drizzle of Mexican crema will brighten up the dish and provide an appealing contrast to the dark mole sauce.
4. Serve with Lime: Serve lime wedges on the side. Guests can squeeze fresh lime juice over the dish just before eating. The acidity cuts through the richness of the mole and adds a refreshing brightness to the flavor.

These serving tips ensure that your chicken mole is not only delicious but also visually inviting, creating an unforgettable dining experience for you and your guests.

Conclusion

To make the perfect chicken mole recipe in under an hour, it’s important to keep a few key points in mind that will help you create a flavorful, tender dish. Here’s a quick recap of the essential steps:

1. Prepare the Mole Sauce: The base of a great chicken mole is the mole sauce itself. Start by roasting the chiles to bring out their deep, smoky flavor, then blend them with aromatic ingredients like garlic, onion, cinnamon, and Mexican chocolate. The combination of ingredients creates a complex, savory, and slightly sweet sauce that’s the hallmark of this dish.
2. Sear the Chicken: For maximum flavor, sear the chicken thighs before simmering them in the mole sauce. This step locks in juices and adds a crispy texture, which contrasts nicely with the rich mole sauce.
3. Simmer for Flavor: Let the chicken simmer in the mole sauce, allowing the flavors to meld together and the chicken to absorb the depth of the sauce. Make sure the chicken is fully cooked and tender before serving.
4. Serve with Traditional Sides: Pair your mole chicken with sides like Mexican rice, refried beans, or corn tortillas. These classic accompaniments help balance the richness of the mole while complementing its flavors.
5. Garnish and Enjoy: Top the dish with cilantro, sesame seeds, and a drizzle of Mexican crema. The fresh garnishes provide a burst of color and additional layers of flavor that elevate your meal.

By following these key points, you’ll achieve a delicious chicken mole that’s rich in flavor, tender, and satisfying.