Chicken Mole

Chicken Mole

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was "From A Can" and my second theme was "Coffee". While I have made mole before, last time I definitely did not use coffee. Since the last time I made it was so long ago, I really cannot say which way tasted better. I think I like them both! This was really good and next time there are very few changes I would make like making the Mole a little hotter. The only reason I did not this time is because I am always hesitant about adding too much heat to recipes when serving food to other people. I should have known better. Thought for next time though! I also had to stop myself from eating the pepitas before cooking... I have a problem.
I use a home made chicken broth which is not very salty so you might need to add less salt if using store bought.



  1. 1/3 Cup Pepitas
  2. 1 28 oz Tomatoes Diced Cans
  3. 1 White Onion Small
  4. 6 Cloves Garlic
  5. 3 2/3 Tablespoons Olive Oil
  6. to taste Kosher Salt
  7. to taste Pepper Freshly Ground
  8. 3/4 Cup Coffee Hot
  9. 1/4 Cup Raisins
  10. 4 teaspoons Chile Powder
  11. 2 teaspoons Cocoa Powder , unsweetened
  12. 1/2 teaspoon Allspice
  13. 2 Chipotle Peppers Canned in Adobo
  14. 1 teaspoon Adobo Sauce
  15. 4 teaspoons Brown Sugar , firmly packeds
  16. 1 Cup Chicken Broth
  17. 2 - 2 1/2 lbs Chicken Thighs
  18. 3 Tablespoons Cilantro , chopped
  19. 1 Lime
  20. to taste Sour Cream
  21. Corn Tortillas


40 mins
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    Preheat oven to 350 degrees.

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    Spread the Pepitas on a baking sheet and bake until brown (about 3 - 5 minutes). Set aside.

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    Adjust oven rack to within 5 inches of broiler element and heat broiler.

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    Drain and squeeze dry the Tomatoes, dice the Onion, and peel and mince the Garlic.

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    Combine the Tomatoes, diced Onion, minced Garlic, 1 Tablespoon Olive Oil, kosher salt, and Freshly Ground Black Pepper on a rimmed baking sheet. Toss to coat everything.

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    Broil until browned and blackened in spots and Tomatoes are withered, stirring occasionally (about 8 - 12 minutes).

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    Meanwhile, in a blender, combine the Coffee, Rasins, Chile Powder, Cocoa Powder, and Allspice. Allow to rest for a minimum of 5 minutes.

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    Add the Tomato mixture to the blender along with the Chipotle Chiles, Adobo Sauce, Brown Sugar, Pepitas, Chicken Broth, and 2 Tablespoons Olive Oil.

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    Blend until smooth. Taste and adjust Kosher Salt and Pepper to taste.

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    Skin and de-bone the Chicken Thighs and cut into small strips.

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    Season the Chicken Thighs with Kosher Salt and Pepper. Set aside.

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    Heat 2 teaspoons of Olive Oil in a large skillet over high heat until smoking.

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    Add the Chicken Thighs to the skillet in a single layer and cook until browned, without stirring (about 4 - 5 minutes). Stir and cook until the Chicken is cooked through, opaque, and browned in spots (about 3 - 4 minutes longer).

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    Reduce the heat to medium-low. Stir in the Mole Sauce and simmer until the sauce has thickened (about 10 minutes).

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    Meanwhile, chop the Cilantro and cut the Lime into Wedges.

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    Serve topped with Cilantro and with Tortillas, Sour Cream, and Lime wedges.

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