Chicken in Chocolate Sauce: Simplified Mole

Perfecting My Chicken in Chocolate Sauce

You know that specific, smoky aroma that hits you when you walk into a kitchen where someone is actually cooking from the heart? That’s exactly what happens the moment those dried ancho chilies hit the hot water. I remember the first time I tried making this for my family.

My husband looked at the disk of Mexican chocolate on the counter and asked if I was making dessert for dinner. I just told him to wait for the first bite.

The kitchen started smelling like toasted cinnamon, charred peppers, and something deep and mysterious. When I finally pulled the pan off the stove, the sauce was so glossy it practically glowed.

It’s not sweet like a candy bar; it’s earthy, complex, and has this way of making chicken feel like the most luxurious thing you’ve ever eaten. We’ve made it for every special occasion since, and honestly, it’s the one dish that never has leftovers.

This isn't a three day mole process that requires forty ingredients and a prayer. This is a version I've honed to be doable on a regular evening while still tasting like it's been simmering for generations. You get that incredible "shatter" on the chicken skin followed by a sauce that is pure silk.

Trust me, once you see how the chocolate balances the heat of the chilies, there’s no going back.

Essential Specs for Success

The Science of the Silky Emulsion: The lecithin in the Mexican chocolate acts as a natural emulsifier, binding the chicken broth and oils into a smooth, velvety sauce. This prevents the fats from separating and creates that signature glossy finish on the plate.

I usually check my thighs right at the 40 minute mark. Since we are using bone in chicken, that extra bit of time near the bone is what ensures the meat just falls away with a fork. If you've got a meat thermometer, use it! It takes the guesswork out of the whole "is it done yet" dance we all do.

Deep Dive into Ingredients

Chocolate and Velvety Texture

Most people worry that "chocolate chicken" will taste like syrup. The secret is using Mexican chocolate (like Abuelita or Ibarra). It contains cinnamon and sugar but also has a coarse texture and a high cacao content that provides a bitter, grounded base. It doesn't dominate; it supports the spices.

Why Thighs Work Best

I always lean toward bone in, skin on thighs for this. The fat content in the dark meat stands up to the heavy, spiced sauce without drying out. If you used breasts, they’d be parched by the time the sauce flavors fully melded. It’s much like the juicy foundation we look for in a Crispy Chicken Parmesan recipe where texture is king.

Role of Toasted Nuts

The ground toasted almonds are my secret weapon. They act as a thickener, giving the sauce body without needing a flour based roux. They also add a subtle nuttiness that plays perfectly off the raisins and cinnamon.

The key here is layering. We aren't just dumping things in a pot; we are building a foundation. Each ingredient has a job, from the acidity of the tomato to the depth of the cacao.

Necessary Tools for Cooking

You don't need a professional kitchen, but a heavy bottomed skillet or a Dutch oven is non negotiable here. I love using my cast iron because it holds heat so well, which is vital for getting that initial sear on the 8 chicken thighs.

You'll also need a decent blender or food processor to get the sauce perfectly smooth.

• Heavy Skillet: 12 inch or larger to avoid crowding the chicken.
• High Speed Blender: To turn the soaked chilies and broth into "liquid gold."
• Tongs: For flipping the chicken without piercing the skin.
• Small Saucepan: For soaking the dried anchos.

Simple Steps to Success

The Protein Choice

Start with your 8 bone in, skin on chicken thighs. Pat them bone dry with paper towels. I can't stress this enough moisture is the enemy of a good sear. Sprinkle both sides with the 1 tsp Kosher salt and 0.5 tsp coarsely ground black pepper.

The Aromatic Base

While the chicken is prepping, stem and seed the 2 dried Ancho chilies. Soak them in hot water for about 15 minutes until they are soft and pliable. This rehydration is where the magic starts.

The Sauce Components

In your blender, combine the soaked chilies, 500ml low sodium chicken broth, 0.25 cup ground toasted almonds, 1 tbsp tomato paste, 1 tbsp raisins, and 1 tsp ground cinnamon. Blend until it’s completely smooth.

1. Searing for Golden Skin

Heat 2 tbsp neutral oil in your skillet over medium high heat. Place the chicken skin side down. Cook for 6-8 minutes until the skin is deep golden and releases easily. Don't force it; it will let go when it's ready. Flip and brown the other side for 3 minutes.

Remove chicken to a plate.

2. Building Flavor Foundations

Reduce heat to medium. Add the diced large white onion to the rendered fat. Sauté for 5 minutes until soft and translucent. Add the 4 cloves of minced garlic and cook for 1 minute until fragrant but not brown.

3. Blending the Liquid Gold

Pour the blended chili mixture into the skillet with the onions and garlic. Use a wooden spoon to scrape up all those brown bits (the fond) from the bottom of the pan. That's pure flavor!

4. The Final Velvety Simmer

Add the 75g Mexican Chocolate to the sauce. Stir until it’s completely melted and the sauce looks dark and glossy. Nestled the chicken thighs back into the sauce, skin side up.

5. The Low and Slow

Lower the heat to a simmer. Cover the pan and let it cook for about 30 minutes. You want the sauce to thicken slightly and the chicken to reach an internal temperature of 165°F.

6. The Final Reveal

Remove the lid for the last 5 minutes of cooking. This helps the sauce tighten up just a bit more. The aroma should be intoxicating at this point rich, spicy, and deeply savory.

7. Resting the Meat

Transfer the chicken to a platter and let it rest for 5 minutes. This allows the juices to redistribute so they don't run out the second you cut into it.

8. Serving the Masterpiece

Spoon a generous amount of the chocolate sauce over the chicken. Garnish with a few extra toasted almonds or a sprinkle of sesame seeds if you’re feeling fancy.

Chef's Tip: If you want an even deeper color, add a teaspoon of instant espresso powder to the sauce. It won't taste like coffee, but it makes the chocolate notes sing.

Troubleshooting and Common Fixes

Solving Bitter Sauce Issues

Sometimes, if the chilies are toasted too long or the garlic scorches, the sauce can take on a bitter edge. Don't panic! A tiny pinch of brown sugar or an extra tablespoon of raisins can usually balance that right out.

Fixing Any Grainy Textures

Mexican chocolate is naturally grainy because of the sugar crystals. If your blender didn't quite get it smooth, you can pass the sauce through a fine mesh sieve before adding the chicken back in. It’s an extra step, but it makes the final result feel much more professional.

Adjusting Sauce Thickness

If your sauce looks more like soup than gravy, simmer it uncovered for a few extra minutes. The ground almonds will continue to hydrate and thicken the liquid. On the flip side, if it’s too thick, just whisk in a splash more chicken broth.

Common Mistakes Checklist

• ✓ Don't skip patting the chicken dry; wet skin will steam rather than sear.
• ✓ Avoid using standard milk chocolate; the flavor profile is completely wrong for this savory dish.
• ✓ Make sure to remove the seeds from the anchos unless you want significant heat.
• ✓ Always rest the chicken; it’s the difference between dry meat and a succulent dinner.
• ✓ Don't rush the onion sauté; that sweetness is needed to balance the cacao.

Customizing Your Flavor Profile

If you want to play around with the heat, try adding a dried chipotle pepper to the soaking liquid. It adds a beautiful wood smoke flavor that pairs perfectly with the chocolate. For those who aren't fans of almonds, toasted pepitas (pumpkin seeds) make an incredible substitute and keep that traditional vibe.

Slow Cooker Adaptations

You can definitely make this in a slow cooker. Sear the chicken and sauté the aromatics in a pan first, then toss everything into the crockpot for 4 hours on low. The sauce won't reduce as much, so use about 100ml less broth to keep it from getting too thin.

It's a great "set it and forget it" method.

Nut Free Substitution Options

If there are nut allergies in your house, swap the almonds for 2 tablespoons of toasted sesame seeds or even a crushed corn tortilla. Both provide the necessary thickening power without the allergen risk. The texture will be slightly different, but the flavor remains top tier.

If you enjoy playing with bright, acidic notes to balance heavy meats, you might also like the zing in my Lemon Caper Butter recipe, which uses acidity in a totally different but equally effective way.

Keeping Your Leftovers Fresh

Storage: This dish actually tastes better the next day. Keep it in an airtight container in the fridge for up to 4 days. The flavors continue to meld and deepen as it sits.

Freezing: You can freeze the chicken and sauce for up to 3 months. Just make sure it’s completely cooled before sealing. Thaw it overnight in the fridge before reheating.

Reheating: Use a skillet over low heat. Add a splash of water or broth to loosen the sauce, as the almonds will have thickened it significantly in the fridge. Avoid the microwave if possible, as it can make the chicken rubbery.

Zero Waste: If you have leftover sauce but no chicken, use it as a base for enchiladas or drizzle it over roasted sweet potatoes. Even the chili soaking water can be saved and added to a vegetable soup for a smoky kick.

Best Side Dish Ideas

I almost always serve this over a bed of fluffy white rice or with warm corn tortillas. You need something to soak up every last drop of that sauce. A simple side of black beans with a squeeze of lime provides a nice acidic contrast to the richness of the chocolate.

• Cilantro Lime Rice: The brightness cuts through the heavy sauce perfectly.
• Pickled Red Onions: These add a necessary crunch and a pop of acid.
• Warm Tortillas: Perfect for making "tacos" with the extra sauce and tender meat.
• Roasted Carrots: Their natural sweetness complements the cinnamon in the Mexican chocolate.

If you're looking for another comforting classic that feeds a crowd, my Turkey a la recipe is a fantastic way to use up poultry in a creamy, traditional way that the whole family will love. This Chicken in Chocolate Sauce is definitely more of a "statement" meal, but both bring that home cooked warmth to the table.