Chicken Mole

Recipe Date: April 27, 2026
Prep Time: 20 Minutes
Cook Time: 60 Minutes
Difficulty: Easy
Measurements: Imperial (US)

I’ve learned that you are either IN or OUT with Mole…you either love it or not so much, I am obviously an “in” person.  Chicken with a delicious sauce and simple sides are an easy way to my heart, and I always prefer leg quarters.  If you have a great mole recipe by all means make your own, but I take the easy road and buy it premade.  This is a great pairing with our 2018 Petite Sirah to boot!

Ingredients

  • 2 1/2 - 3lbs of chicken leg quarters, or whatever cut you prefer
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • 1/2 teaspoon cinnamon
  • 2 tablespoons olive oil
  • 1/2 cup chicken stock
  • mole sauce (either homemade or premade, I use Dona Maria readily available from your local grocery)
  • Pickled onions (vinegar, sugar, sliced onions)
  • 1 teaspoon salt per pound of chicken, pepper to taste

Directions

  • Preheat oven to 375F
  • Mix salt and spices together in a small bowl and coat chicken
  • Heat oil in a large Dutch oven, or oven proof skillet, over medium high heat.
  • Sear chicken until golden on both sides, add stock, then add the mole sauce.
  • Give the pan a good shake and make sure the chicken is coated well and nestled in.
  • Cover and place in the oven until the chicken is cooked all the way through or to 165F, about 30 minutes.
  • Sprinkle with toasted sesame seed and cilantro

Serve with Mexican rice, pickled onions, sliced radish and tortillas.

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