When the mole is simmering, the whole kitchen smells like toasted chiles, warm spices, and something deliciously special. This pollo en mole rojo wraps tender chicken in a rich red chile sauce with a little chocolate, almonds, and sesame. Spoon it over a plate of rice and bring the tortillas to the table while everything is still warm.
Mole takes many forms across Mexico, each with its own ingredients and traditions. This home-style version builds flavor in layers without requiring a whole day at the stove. The sauce is savory first, gently sweet, and meant to be shared generously.
Ingredients that build flavor
Guajillo and ancho chiles give the sauce its deep red color and earthy flavor. Tomato, onion, and garlic make it round and savory; toasted almonds, sesame seeds, and a corn tortilla help thicken it. A little Mexican chocolate and cinnamon add warmth, not dessert-like sweetness. The sauce contains almonds and sesame.
How to make chicken with red mole
Cook the chicken gently in broth while you prepare the chiles. Toast them briefly, then soften in hot water. Toast the almonds, sesame, and tortilla, and soften the tomato, onion, and garlic. Blend everything with broth until smooth, then simmer the sauce until the flavors come together. Return the chicken to the pan and warm it through. Add broth a little at a time if the sauce thickens too much.
Serving ideas
Sprinkle each serving with toasted sesame and add warm corn tortillas for scooping up every bit of sauce. My Mexican red rice makes a lovely partner, and a spoonful of frijoles refritos turns it into a generous meal.
Helpful tips
Keep the heat low when toasting the dried chiles; burned chiles taste bitter. Blend carefully in batches if the mixture is hot, leaving room for steam. Chicken is ready when its thickest part reaches 165°F. Mole thickens as it sits, so loosen leftovers with a little broth when reheating.
Frequently asked questions
Can I make mole ahead?
Yes. Refrigerate the sauce and chicken promptly in covered containers for up to 3 to 4 days. Reheat until steaming hot, adding broth as needed.
Is this mole very spicy?
Ancho and guajillo chiles are usually fairly mild, but they vary. Remove the seeds and membranes for a gentler sauce.
Pollo en Mole Rojo
Ingredients
- 3 pounds bone-in chicken pieces
- 4 cups low-sodium chicken broth divided
- 4 dried guajillo chiles stemmed and seeded
- 2 dried ancho chiles stemmed and seeded
- 2 tablespoons neutral oil divided
- ¼ cup whole almonds
- 2 tablespoons sesame seeds plus more for serving
- 1 corn tortilla torn
- 2 medium tomatoes chopped
- ½ white onion chopped
- 3 garlic cloves
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- 1 ounce Mexican chocolate chopped
- 1 teaspoon salt plus more to taste
Instructions
- Place the chicken in a pot with 3 cups of the broth. Bring to a gentle simmer, cover and cook 35 to 45 minutes, until the thickest piece reaches 165°F. Remove chicken and reserve the broth.
- Toast the stemmed, seeded chiles briefly in a dry skillet over medium-low heat, 10 to 15 seconds per side; do not burn. Cover with hot water and soak 20 minutes.
- In a skillet, warm 1 tablespoon oil. Toast the almonds, sesame and torn tortilla until lightly golden; remove. Add the remaining tablespoon oil and cook the tomatoes, onion and garlic for 8 to 10 minutes until softened.
- Blend drained chiles, toasted mixture, vegetables, cinnamon and cumin with 1 cup reserved chicken broth until smooth, working in batches as needed. Strain if desired.
- Pour the sauce into a wide pan, stir in chocolate and salt, and simmer gently for 20 minutes, stirring and adding remaining broth as needed. Add chicken and simmer 5 to 10 minutes until heated through. Taste for salt. Serve with sesame and rice or tortillas.
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