Dona Maria Chicken Mole

This Dona Maria Chicken Mole is made with chicken, Dona Maria mole, chicken broth, butter, chicken bouillon, pomegranate and sesame seeds.

I have been eating Mole since as long as I can remember. This is a quick chicken recipe with store bought mole from Dona Maria. This mole is absolutely delicious and you will absolutely love it!

Most mole sauces taste different. Some are smokier, others are sweeter and others are spicy. There is yellow mole and dark mole, which is what we are using. Ingredients include chiles, nuts, warm spices, raisins, cinnamon, cumin and tomatoes. As for the texture, this mole sauce is smooth.

If you love this Chicken Mole, you need to try my PICADILLO and my SOPES WITH CARNE ASADA!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Dona Maria Chicken Mole
• Food safety

Ingredients

• Bone-in Chicken Thighs
• Olive oil
• Chicken bouillon
• Butter
• Sesame seeds
• Pomegranate
• Doña Maria Mole
• Chicken broth
• Abuelita chocolate

See recipe card for quantities.

Instructions

Pat chicken thighs dry with paper towels and sprinkle with salt and pepper. Heat the oil over medium-high in a large deep saucepan. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.

In the same skillet, add butter, ½ cup water, a chicken bouillon, and wait for the butter to melt. Bring the liquid to boil as you move the butter and bouillon cubed around until both melt. Scrape any brown bits on the bottom of the pan as the liquid boils. Lower the heat, return the browned chicken thighs, cover and cook for about an hour and a half.

Meanwhile, in a separate saucepan on medium-low heat, add the whole jar of Dona Maria Mole. Slowly stir in 3 cups of chicken broth and keep stirring for 10 minutes until the mole completely dissolves and the sauce is smooth. Add the chocolate tablet and keep stirring until it melts. You may add a tiny bit more chicken broth if it needs it to melt. Once the mole and chocolate is melted, pour the sauce onto the chicken thighs.

Garnish with sesame seeds and pomegranate seeds.

Hint: Make sure to fully cook the chicken before pouring the sauce onto the thighs.

Substitutions

Chicken: Instead of using a whole chicken, you can use chicken drumsticks or chicken thighs. Anything with the bone in.

Butter: I love using salted butter but you could always use unsalted butter and adjust the salt yourself.

Bouillon cube: I used water and a bouillon cube for good flavor, but you could always use a splash of chicken broth in place of the water and bouillon cube.

Mole: This recipe calls for the Dona Maria chicken mole, but you can honestly use any brand you want.

Chocolate: This is completely optional. This Abuelita chocolate is not sweet and jut adds another layer of flavor.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
• Deluxe - Serve on a bed of rice.
• Kid friendly - Garnish with crushed tortilla chips on top!

Check out this Sopa Seca de Fideos to serve with.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Make sure to fully cook the chicken before pouring the sauce onto the thighs.

Print

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.