Dona Maria Mole Chicken Recipe: Rich Chocolate Flavors Unleashed

I’ve spent years perfecting my Dona Maria Mole Chicken recipe, and I’m excited to share it with you. This dish combines rich chocolate flavors with tender chicken, creating a truly unforgettable meal that’s sure to impress your guests.

The secret to this recipe lies in the complex mole sauce, which requires patience and attention to detail. I start by toasting spices and chilies to bring out their deep, aromatic flavors, then blend them with rich chocolate and nuts for added depth.

To achieve perfectly cooked chicken, I recommend cooking it at 375°F for about 45 minutes, or until it reaches an internal temperature of 165°F. This ensures tender, juicy meat that’s infused with the rich flavors of the mole sauce.

Serve this Dona Maria Mole Chicken with steamed rice or warm tortillas to soak up the delicious sauce, and garnish with fresh cilantro for a pop of color. The result is a dish that’s both elegant and comforting, perfect for special occasions or holiday gatherings.

Ingredients for Dona Maria Mole Chicken

Gather these ingredients to create the complex, rich Dona Maria Mole Chicken dish.

The chilies are crucial here. Ancho, Mulato, and Pasilla give depth that regular chili powder can’t match. Toast them in a dry pan until fragrant (watch carefully, don’t let them burn). Most grocery stores carry these dried chilies, or check MexGrocer online if you’re having trouble finding them locally.

No lard? Vegetable oil works in a pinch, but lard gives that authentic richness. For the chocolate, dark chocolate with at least 70% cocoa is non-negotiable—any less and it’s too sweet. If you’re out of Mexican oregano, regular oregano will do, but the Mexican variety has a brighter, more citrusy flavor that really makes the dish pop.

This sauce freezes beautifully (portion into ice cube trays for single servings). The chicken can be cooked ahead too—reheat gently in the sauce to keep it moist. Leftovers keep for 4-5 days in the fridge.

Step-by-Step Instructions for Dona Maria Mole Chicken

Let’s create this rich, complex mole dish together – every step matters.

Step 1: Toast Spices and Prepare Chilies

Start by toasting the 1 tsp Coriander Seeds and 0.5 tsp Cumin Seeds in a dry skillet over medium heat for 2-3 minutes until fragrant. Watch carefully as they can burn quickly. Once toasted, transfer them to a bowl to cool.

Next, prepare the chilies by removing stems and seeds from the 4 whole Ancho Chilies and 2 whole Mulato Chilies. Tear them into pieces and toast them lightly in the same dry skillet for 30 seconds per side – be careful not to burn them.

Step 2: Make the Mole Paste

Heat 0.25 cup Lard or Vegetable Oil in a large skillet over medium heat. Fry the chili pieces in batches until they become slightly puffed and aromatic – about 2-3 minutes per batch. Transfer the fried chilies to a blender.

Add the toasted 1 tsp Coriander Seeds, 0.5 tsp Cumin Seeds, 1 tsp Allspice Berries, and 2 whole Cinnamon Sticks (broken into pieces) to the blender. Include the 4 cloves Garlic Cloves and 1 whole Onion (previously chopped). Blend with 2 tbsp Tomato Paste until you get a smooth paste. The mixture should be dark and aromatic.

Step 3: Cook the Chicken and Finish the Mole

Cook the 3 lb Whole Chicken (patted dry) in a large pot of simmering water until it’s just cooked through – about 30-40 minutes. Remove the chicken and let it cool slightly. Strain the chicken broth and reserve it for later.

In a separate pan, melt the 4 oz Dark Chocolate over low heat. Add the blended mole paste and 1 tsp Mexican Oregano. Stir continuously until the chocolate is fully incorporated and the sauce thickens. Add some reserved chicken broth as needed to achieve a smooth, pourable consistency.

Step 4: Combine and Serve

Add the cooked chicken to the mole sauce and simmer for 10-15 minutes to coat it evenly. Stir in 0.5 cup Almonds (sliced or slivered) and 0.25 cup Raisins. Let it simmer for another 5 minutes until the flavors meld together.

Serve the chicken with the rich mole sauce spooned over the top. Garnish with additional sliced almonds if desired. This dish serves 4 people and can be accompanied by rice or tortillas.

Essential Equipment for This Recipe

Essential Cooking Equipment

To make this Dona Maria Mole Chicken recipe, you’ll need some essential equipment. A large Dutch oven or heavy pot is crucial for cooking the chicken and making the mole sauce. I prefer using my Lodge cast iron for its even heat distribution. 🔥

Blender or Food Processor

A high-powered blender or food processor is necessary for blending the mole paste to a smooth consistency. I recommend using a Vitamix or Breville for the best results. This will help break down the chilies and spices evenly.

Skillet for Toasting

A dry skillet is required for toasting spices and chilies. I use a 12-inch cast-iron skillet for this step as it retains heat well.

Measuring Tools

Accurate measurements are key in this recipe. Use digital kitchen scales for precise measurements of ingredients like chocolate and spices. I swear by my Oxoby digital scale for its accuracy.

Storage Containers

After cooking, you’ll need containers to store leftovers. I recommend using glass containers with airtight lids to keep the chicken and mole sauce fresh. This dish actually improves with time, so making it ahead and storing it properly is a great idea. ❄️

Frequently Asked Questions