Super Easy Fast Chicken Mole Sauce

The aroma of mole always transports me back to my Abuela Elena’s kitchen. I remember standing on a wobbly stool, mesmerized as she stirred a bubbling pot, her face illuminated by the warm glow. She would never share her exact recipe, claiming it was a secret passed down through generations. While I may not have her heirloom recipe, this quick chicken mole brings back those comforting flavors without the hours of laborious grinding – a perfect homage to her love and legacy.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 1 hour 55 minutes
• Servings: 4-6
• Yield: About 4 cups of sauce
• Dietary Type: Can be Gluten-Free

Ingredients

• 3/4 cup prepared mole sauce (I prefer Dona Maria brand)
• 6 ounces tomato paste
• Chicken stock (amount needed will depend on desired consistency)
• 1 1/2 ounces Ibarra brand Mexican hot cocoa
• 2 tablespoons smooth peanut butter
• 2 tablespoons brown sugar
• 1 cinnamon stick
• Salt to taste
• Pepper to taste
• 6 tortillas (corn or flour), for serving
• Cooked boneless, skinless chicken meat, shredded or cubed (amount to your preference)

Equipment Needed

• Skillet
• Whisk
• Measuring cups and spoons

Instructions

1. Heat a skillet coated with Pam (or another cooking spray) over medium heat.
2. Add the mole sauce and whisk as it lightly browns. This step enhances the depth of flavor in the pre-made sauce. Be careful not to burn it; you’re just looking for a slight toastiness.
3. Add the tomato paste and whisk it into the browned mole sauce. This will further deepen the color and add a touch of acidity to balance the sweetness of the mole.
4. Begin adding chicken stock, whisking constantly, until you reach a gravy-like consistency. The amount of stock you’ll need will depend on the thickness of your mole paste, so add it gradually until you achieve the desired consistency. You want a sauce that coats the back of a spoon.
5. Incorporate the peanut butter and brown sugar, stirring constantly until they are fully dissolved into the sauce. Taste and add more brown sugar by the teaspoon until your desired sweetness is achieved. Mole is traditionally a balance of sweet, spicy, and savory flavors, so adjust it to your preference.
6. Add the cinnamon stick to the sauce. This will infuse a warm, aromatic note.
7. Reduce the heat to low and simmer the sauce for 1 1/2 hours, or until it has thickened to your liking. Stir occasionally to prevent sticking and burning. This slow simmering process allows the flavors to meld together beautifully.
8. Add the Mexican hot chocolate and let it melt into the sauce, stirring until fully incorporated. The chocolate adds a rich, subtle bitterness and another layer of complexity to the mole.
9. Season with salt and pepper to taste. Remember to taste frequently and adjust the seasoning as needed.
10. Add the cooked boneless, skinless chicken meat to the sauce and heat through. Ensure the chicken is evenly coated in the sauce and warmed completely.
11. Serve hot with soft tortillas (corn or flour), allowing guests to assemble their own chicken mole tacos or enjoy it as a main course.

Expert Tips & Tricks

• For a richer, more complex flavor, consider adding a pinch of ground cloves or allspice to the sauce while it simmers.
• If you find the sauce is too thick, add a bit more chicken stock to thin it out. If it’s too thin, continue simmering it for longer until it reaches your desired consistency.
• To avoid lumps when adding the peanut butter, you can warm it slightly in the microwave before adding it to the sauce.
• If you don’t have Mexican hot chocolate on hand, you can substitute with regular unsweetened cocoa powder and a pinch of cinnamon.
• The simmering time can be adjusted depending on your preference for sauce thickness. Taste the sauce periodically and adjust seasonings accordingly.
• For a vegetarian version, substitute the chicken stock with vegetable broth and the chicken with cooked mushrooms or roasted vegetables.

Serving & Storage Suggestions

Serve the chicken mole hot, garnished with a sprinkle of sesame seeds, chopped cilantro, or a dollop of Mexican crema. Accompany it with warm tortillas, rice, and beans for a complete and satisfying meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the mole sauce in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, gently warm the chicken mole in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of chicken stock or water if the sauce has thickened too much during storage.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	20g	31%
Saturated Fat	5g	25%
Cholesterol	50mg	17%
Sodium	800mg	33%
Total Carbohydrate	50g	17%
Dietary Fiber	8g	32%
Sugars	18g	N/A
Protein	25g	50%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Mole: Add a pinch of cayenne pepper or a chopped chipotle pepper in adobo sauce to the sauce for an extra kick.
• Chocolate Lover’s Mole: Increase the amount of Mexican hot chocolate or add a square of dark chocolate for a more intense chocolate flavor.
• Nut-Free Mole: Substitute the peanut butter with sunflower seed butter or tahini for a nut-free alternative.
• Vegan Mole: Ensure your prepared mole sauce is vegan-friendly. Substitute chicken with jackfruit, tofu or lentils.
• Mole Poblano Inspired: Add a blend of ancho, pasilla and guajillo chile powders for a deeper and authentic mole flavour.

FAQs (Frequently Asked Questions)

Q: Can I use a different brand of prepared mole sauce?
A: Absolutely! While I prefer Dona Maria, feel free to experiment with other brands to find your favorite flavor profile.

Q: Can I make this mole sauce in a slow cooker?
A: Yes, you can! Combine all ingredients in a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Q: How can I make this sauce spicier?
A: Add a pinch of cayenne pepper or a chopped chipotle pepper in adobo sauce to the sauce while it simmers. Adjust to your spice preference.

Q: Can I use bone-in chicken instead of boneless?
A: Yes, you can. Simply cook the chicken separately and shred or cut the meat off the bone before adding it to the sauce.

Q: Can I freeze leftover mole sauce?
A: Yes, you can. Freeze the mole sauce in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts

This Super Easy Fast Chicken Mole Sauce is a testament to the fact that incredible flavor doesn’t always require hours in the kitchen. It’s a perfect dish to share with family and friends, and I encourage you to experiment with different variations and substitutions to make it your own. Don’t be afraid to adjust the sweetness, spice level, and thickness to your liking. And most importantly, enjoy the process of creating something delicious! I’d love to hear your feedback and any creative twists you add to this recipe. Serve it with a refreshing agua fresca or a crisp Mexican beer for the ultimate dining experience.