A Rich, Flavorful Take on a Classic Dish

If you love the deep, complex flavors of traditional mole sauce but don’t have hours to spend in the kitchen, this Chicken with Mock Mole Sauce is the perfect shortcut version. It delivers the rich, velvety texture and bold flavors of mole without the lengthy ingredient list or labor-intensive process. With just the right balance of spice, sweetness, and smokiness, this dish is a fantastic way to bring the magic of mole to your dinner table in under an hour.

The Story Behind This Recipe

Mole sauce is one of those legendary dishes that holds a special place in Mexican cuisine. Traditional mole can have 20+ ingredients and take hours—sometimes even days—to prepare. While I absolutely love the depth of an authentic mole, sometimes I just need a quicker version that still satisfies that craving.

That’s where this mock mole comes in. It’s a streamlined version that captures the essence of mole—using pantry-friendly ingredients like peanut butter, cocoa powder, and warm spices. It’s deeply savory, slightly sweet, and has that irresistible touch of smokiness.

I first made this recipe on a whim when I was craving mole but didn’t have all the traditional ingredients on hand. After a few tweaks, it became a household favorite! It’s easy enough for a weeknight meal yet impressive enough for guests. And the best part? You get all that delicious mole-inspired flavor without spending half your day in the kitchen.

Ingredient Notes

Chicken Thighs or Breasts – Bone-in, skin-on thighs are my favorite for extra flavor, but boneless works too.
Onion & Garlic – The aromatic base of the sauce.
Diced Tomatoes – Provides acidity and richness.
Peanut Butter – A shortcut to the nutty depth found in traditional mole.
Cocoa Powder – Replaces Mexican chocolate, giving a deep, slightly bitter richness.
Chicken Broth – Creates a flavorful, silky sauce.
Chipotle Peppers in Adobo – Adds smokiness and heat; adjust the amount to your spice preference.
Cinnamon & Cumin – Essential warm spices that make the sauce complex and rich.
Honey or Brown Sugar – A touch of sweetness to balance the flavors.
Corn Tortilla or Bread Crumbs – Helps thicken the sauce.

Optional Additions:

Add a splash of orange juice for a citrusy twist.
Stir in a teaspoon of espresso powder for extra depth.
Swap peanut butter for almond butter for a different nutty flavor.

Step-by-Step Instructions

1. Brown the Chicken

Heat a bit of oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear it until golden brown on both sides. Remove and set aside.

2. Sauté the Aromatics

In the same pan, cook the onion and garlic until soft and fragrant, about 3-4 minutes.

3. Build the Sauce

Stir in the diced tomatoes, peanut butter, cocoa powder, chipotle peppers, cinnamon, cumin, honey, and chicken broth. Add the torn corn tortilla or bread crumbs to help thicken the sauce.

4. Simmer & Blend

Return the chicken to the pan, cover, and let it simmer for 20-25 minutes, until the chicken is fully cooked and the sauce is rich and thick. For a smoother texture, blend the sauce using an immersion blender (or transfer it to a blender in batches).

5. Serve & Enjoy

Garnish with fresh cilantro, toasted sesame seeds, and a squeeze of lime. Serve over rice, alongside warm tortillas, or with roasted vegetables.

Expert Tips for the Best Mock Mole

Toast the Spices – Lightly toast the cumin and cinnamon before adding them to enhance their depth.
Adjust Heat Levels – If you like it spicier, add more chipotle; if you prefer mild, start with just half a pepper.
Blend for Smoothness – Traditional mole is velvety smooth, so blending the sauce makes all the difference.
Let It Rest – Like a good stew, this sauce tastes even better the next day as the flavors meld.

Serving Suggestions

With Rice – Classic and perfect for soaking up the sauce.
With Warm Corn Tortillas – Wrap the chicken in soft tortillas for an easy taco-style meal.
Over Roasted Vegetables – Drizzle the sauce over roasted sweet potatoes, cauliflower, or zucchini.
With Black Beans – A hearty, protein-packed side that complements the mole flavors.

Storage and Reheating Tips

Storing Leftovers

Store in an airtight container in the refrigerator for up to 4 days.
Freeze the sauce separately for up to 3 months for easy future meals.

Reheating

Stovetop: Reheat gently over low heat, adding a splash of broth if needed.
Microwave: Heat in short intervals, stirring in between, to avoid drying out the chicken.

Frequently Asked Questions

1. Can I make this in a slow cooker?
Yes! Brown the chicken first, then add all the sauce ingredients to the slow cooker. Cook on low for 6 hours or high for 3-4 hours.

2. Can I use almond or sunflower butter instead of peanut butter?
Absolutely! Almond butter gives a slightly different nuttiness, while sunflower butter is great for nut allergies.

3. Can I make this vegetarian?
Yes! Swap the chicken for roasted cauliflower or mushrooms and use vegetable broth instead of chicken broth.

4. Is this as rich as traditional mole?
While not as complex as a traditional mole, this version still has a deep, layered flavor with a fraction of the effort.

5. Can I make it ahead of time?
Yes! The sauce actually improves as it sits, so making it a day ahead is a great idea.

Final Thoughts

This Chicken with Mock Mole Sauce is proof that you don’t need a long ingredient list or hours in the kitchen to enjoy the rich, irresistible flavors of mole. Whether you’re serving it for a casual family dinner or impressing guests, this dish delivers big on taste with minimal effort. Give it a try, and let me know how you like it—bonus points if you put your own spin on it! Happy cooking!