Easy Chicken Mole with Rice For Dinner – A Flavorful Dinner Idea!

Table of Contents: Chicken Mole with Rice for Dinner

Chicken Mole with Rice for Dinner

CHICKEN MOLE WITH RICE FOR DINNER: A Flavorful Journey to Mexico

Remember those special family dinners, filled with laughter and the aroma of something truly delicious? This Chicken Mole with Rice for Dinner recipe aims to recapture that feeling. It’s a dish that feels both celebratory and comforting, a little bit exotic, but surprisingly achievable in your own kitchen. If you’ve always been intimidated by Mexican mole chicken, prepare to be delighted! This isn’t a complicated, multi-day affair. We’ve streamlined the process to bring you an easy chicken mole that delivers authentic flavor without the fuss.

Mole (pronounced “moh-lay”) is often called the national sauce of Mexico, and for good reason. It’s a complex, nuanced sauce with a history as rich and layered as its flavor profile. While there are countless regional variations, this recipe focuses on a classic, deeply satisfying mole that’s perfect for a weeknight dinner with mole sauce or a festive gathering. It’s a dish that will impress your family and friends, and leave you feeling like a culinary hero.

Alternate Names & Variations

This recipe is often searched for using terms like “Pollo en Mole,” “Mole Poblano Chicken,” or simply “Chicken in Mole Sauce.” You might also find variations that incorporate different types of chiles for varying levels of heat, or include fruits like plantains or apples for a touch of sweetness. Some cooks add a splash of beer or even coffee to deepen the flavor of their Mexican mole chicken. This recipe provides a solid foundation, and you can feel free to experiment with additions once you’re comfortable with the base.

Ingredients: Chicken Mole with Rice for Dinner

For the Chicken:

• * 2½ lbs skinless chicken legs, thighs, and drumsticks
• * 1 large white onion, halved
• * 3 garlic cloves, peeled
• * 1 tsp salt
• * Water, about 8 cups to simmer

For the Mole Sauce:

• * 10 dried guajillo chiles, stemmed and seeded
• * 4 dried ancho chiles, stemmed and seeded
• * 3 dried pasilla chiles, stemmed and seeded
• * 5 Roma tomatoes, quartered
• * 1 large white onion, sliced
• * 8 –10 garlic cloves
• * 5 dried pitted prunes
• * 2 toasted corn tortillas
• * 2 tsp salt
• * 1 tsp ground cinnamon
• * 1 tsp dried oregano
• * ¼ tsp ground cloves
• * 6 cups low‑sodium chicken broth (reserved from simmering the chicken or store-bought)
• * 3 oz Mexican chocolate, Abuelita or ¾ cup semi-sweet chocolate chips
• * 2 tbsp peanut butter
• * 2 tbsp granulated sugar

For Serving:

• * Mexican rice (recipe follows or use your favorite)
• * Fresh cilantro, chopped
• * Toasted sesame seeds

Step-by-Step Instructions

1. Simmer the Chicken: Place the chicken pieces in a large pot with the halved onion, peeled garlic cloves, and 1 tsp of salt. Cover with about 8 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender. Chef Tip: Don’t discard the broth! This is liquid gold and the base for your mole sauce. Reserve 6 cups.

2. Rehydrate the Chiles: While the chicken simmers, place the dried guajillo, ancho, and pasilla chiles in a large bowl. Cover with hot water and let them soak for 20-30 minutes, or until softened. Chef Tip: Soaking the chiles is crucial for a smooth sauce. If they’re still tough, soak them a little longer.

3. Prepare the Chile Paste: Drain the chiles, reserving about 1 cup of the soaking liquid. Place the softened chiles in a blender along with the quartered tomatoes, sliced onion, 8-10 garlic cloves, prunes, toasted tortillas, salt, cinnamon, oregano, and cloves. Add about ½ cup of the reserved chile soaking liquid. Blend until completely smooth, adding more liquid if needed to achieve a paste-like consistency.

4. Combine and Simmer the Mole: In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of oil (from the chicken broth is perfect) over medium heat. Pour in the chile paste and cook for 5-7 minutes, stirring constantly, until it darkens slightly and becomes fragrant. Chef Tip: Be careful not to burn the paste, as this will make the mole bitter.

5. Add Broth and Chocolate: Gradually whisk in the 6 cups of chicken broth, ensuring there are no lumps. Bring to a simmer, then reduce heat to low. Add the Mexican chocolate, peanut butter, and sugar. Stir until the chocolate is melted and everything is well combined.

6. Simmer and Develop Flavor: Continue to simmer the mole sauce, uncovered, for at least 30 minutes, or up to an hour, stirring occasionally. This allows the flavors to meld and deepen. Chef Tip: The longer the mole simmers, the more complex the flavor will become. Taste and adjust seasonings as needed.

7. Add the Chicken: Remove the cooked chicken from the broth and shred or chop it into bite-sized pieces. Add the chicken to the simmering mole sauce and stir to coat. Simmer for another 10-15 minutes to allow the chicken to absorb the flavors of the sauce.

8. Serve: Serve the chicken mole with rice for dinner immediately, garnished with fresh cilantro and toasted sesame seeds.

Recipe Card Block (Quick Reference)

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes (including chicken simmering time)
Total Time: 2 hours
Servings: 4
Approximate Calories: 650 per serving (depending on rice and portion size)

Why This Recipe Works & Expert Tips

This chicken mole with rice for dinner recipe works because it balances the complexity of traditional mole with a practical approach for home cooks. Rehydrating the chiles properly and simmering the sauce for an extended period are key to developing that signature rich, deep flavor. Using a combination of chiles – guajillo for fruity brightness, ancho for mild heat and depth, and pasilla for a smoky undertone – creates a more nuanced and authentic taste.

It’s truly easy comfort food for family dinners that feels special. Don’t be afraid to adjust the sweetness to your liking. Some prefer a more pronounced chocolate flavor, while others like a subtle sweetness. This recipe is also a great way to use up leftover chicken!

Storage, Freezing, and Reheating Tips

Storage: Leftover chicken mole with rice can be stored in an airtight container in the refrigerator for up to 3-4 days.

Freezing: Mole sauce freezes beautifully! Allow the sauce to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Freeze the chicken and rice separately for best results.

Reheating: To reheat, gently warm the mole sauce in a saucepan over medium heat, adding a splash of chicken broth if it’s too thick. Add the reheated chicken and rice, and heat through. Avoid boiling, as this can affect the texture of the sauce. This makes dinner with mole sauce a convenient option for busy weeknights.

People Also Ask: Chicken Mole with Rice for Dinner

What is mole sauce made of?

Mole sauce is a traditional Mexican sauce made from a complex blend of ingredients, typically including a variety of dried chiles, spices, nuts, seeds, and sometimes even chocolate. The exact ingredients vary greatly depending on the region and the specific type of mole. Our recipe uses guajillo, ancho, and pasilla chiles as a base, combined with tomatoes, onion, garlic, prunes, and a touch of Mexican chocolate. It’s this combination of sweet, savory, and spicy elements that gives mole its unique and unforgettable flavor. Making Mexican mole chicken is a labor of love, but the result is well worth the effort.

How do you make chicken mole with rice for dinner?

Making chicken mole with rice for dinner involves two main parts: preparing the chicken and making the mole sauce. First, the chicken is simmered until tender. Then, the dried chiles are rehydrated and blended into a smooth paste with other ingredients like tomatoes, onion, and spices. This paste is simmered in chicken broth with chocolate and peanut butter to create the rich mole sauce. Finally, the cooked chicken is added to the sauce and simmered until heated through. Serving it with fluffy Mexican rice completes this delicious meal.

Is chicken mole spicy?

The spiciness of chicken mole can vary depending on the types and quantities of chiles used. Our recipe uses a blend of chiles that provides a mild to moderate heat. Guajillo chiles are relatively mild, while ancho and pasilla chiles offer a more subtle warmth. If you prefer a spicier mole, you can add a few extra guajillo chiles or include a small amount of a hotter chile like chipotle.

What kind of rice is best with chicken mole?

Mexican rice, also known as arroz rojo (red rice), is the classic accompaniment to chicken mole. Its slightly tomato-flavored and fluffy texture complements the richness of the mole sauce perfectly. However, you can also serve it with plain white rice or brown rice if you prefer. The key is to choose a rice that won’t overpower the delicate flavors of the mole.

Conclusion: Chicken Mole with Rice for Dinner

I hope you’ll give this Chicken Mole with Rice for Dinner recipe a try! It’s a fantastic way to experience the authentic flavors of Mexico in the comfort of your own home. Don’t be intimidated by the ingredient list – the process is surprisingly straightforward. I’d love to hear about your experience! Share your photos and comments below, and let me know how it turned out. Happy cooking!

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