Looking for a quick take on a rich Mexican classic? This Chicken Mole recipe is packed with bold flavor from dried chiles, spices, and just a touch of chocolate.

Start by boiling chicken leg quarters (about 2.5 lbs) with salt, chicken bouillon, bay leaves, and half an onion. Meanwhile, pan-fry 1 ancho chile, 4 guajillo chiles, 4 garlic cloves, and some onion until fragrant. Blend everything with 3 cups of chicken broth and pour into a hot pan.

Add in one jar of Doña María Mole and half a tablet of Abuelita chocolate. Stir until smooth and simmer. If the sauce is too thick, add another cup of broth. Return the chicken—shredded or bone-in—and simmer for 5 minutes.

Serve with rice, beans, or just a warm tortilla. It’s smoky, savory, and slightly sweet—truly comforting. Watch the full video below for the complete step-by-step!

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