Chicken mole

Chocolate adds a lovely depth of flavour!

  • 1 hr 30 mins cooking
  • Serves 6
  • Print
Mole is a Mexican dish packed full of rich flavours of dark chocolate, spices and white.
Looking for more Mexican dishes?


Chicken mole
  • 6 x 500g small chickens
  • 1/3 cup (50g) plain (all-purpose) flour
  • 1/4 cup (60ml) olive oil
  • 1 brown onion (150g), chopped finely
  • 2 fresh long red chillies, sliced thinly
  • 2 clove garlic, crushed
  • 1 cinnamon stick
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 800 gram canned crushed tomatoes
  • 1 red capsicum (350g), sliced thinly
  • 1 cup (250ml) dry white wine
  • 60 gram dark chocolate, chopped finely
  • 1/3 cup coarsely chopped fresh flat-leaf parsley


Chicken mole
  • 1
    Using kitchen scissors, cut along both sides of chickens' backbones; discard backbones. Halve chickens along the breastbones then cut each half into two pieces.
  • 2
    Coat chicken in flour; shake off excess. Heat oil in a large frying pan over high heat; cook chicken, in batches, until browned. Drain on absorbent paper.
  • 3
    Cook onion, chilli and garlic in the same pan, stirring, over medium heat, for 5 minutes or until onion softens. Add spices to pan; cook, stirring, for 30 seconds or until fragrant.
  • 4
    Return chicken to pan with tomatoes, capsicum and wine; simmer, covered, for 20 minutes. Uncover; simmer for 20 minutes or until chicken is tender and sauce thickens slightly.
  • 5
    Add chocolate; cook, stirring, until sauce is smooth. Season to taste. Discard cinnamon stick. Serve chicken with sauce; sprinkle with parsley.

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