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Quick Chicken Mole
60% authentic · Mexican-inspired
A simplified version of classic mole, this recipe uses pre-made mole paste and fewer ingredients for a faster, yet still flavorful, weeknight meal. Perfect for when you crave mole without the extensive preparation.
Ingredients
- Chicken breasts or thighs, cut into chunks1 kg
- Mole paste (good quality)1 cup (approx. 200g)
- Chicken broth3 cups
- Onion, finely chopped1/2 medium
- Garlic cloves, minced2
- Vegetable oil2 tablespoons
- Toasted pumpkin seeds (pepitas)2 tablespoons
- Fresh cilantro, chopped2 tablespoons
- Saltto taste
- Black pepperto taste
Steps
- 1
Heat vegetable oil in a large skillet or pot over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- 2
Add the chicken chunks to the skillet and brown them on all sides. Season with salt and pepper.
- 3
In a separate bowl, whisk together the mole paste and chicken broth until smooth. Pour this mixture into the skillet with the chicken.
- 4
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened. Stir occasionally.
- 5
Taste and adjust seasoning with salt and pepper if needed.
- 6
Serve the quick chicken mole hot, garnished with toasted pumpkin seeds and fresh cilantro. Often served with rice or tortillas.
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