Mole Rojo (Easy Chicken Mole with Spice Blend)

Chicken legs in a mole rojo sauce with spice blends in bowls behind the chicken.

5 from 3 votes

Mole Rojo (Easy Chicken Mole with Spice Blend)

Mole rojo the easy way: chicken legs baked in a smoky red chile sauce made from my mole spice blend, peanut butter, and broth. About an hour, mostly hands-off.

Prep Time15

Cook Time1

Total Time1

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 403kcal

Author: Dorothy Stainbrook

Equipment

large skillet
baking dish 9 x 13
Blender (Or food processor)

Ingredients

2 tablespoons olive oil
1 medium onion chopped
2 cloves garlic minced
2 cups chicken broth
2 ½ pounds bone-in chicken legs or thighs 8-9 pieces
1 teaspoon salt more or less to your taste
4 tablespoons peanut butter
1 ounce mole spice blend 1 oz is about 4 tablespoons
2-3 tablespoons sesame seeds optional

Instructions

Preheat oven to 400 degrees F
Heat oil in large skillet and add chopped onion. Saute about 5 minutes or until translucent (add 2 teaspoons minced garlic for last minute if desired). Add chicken broth and simmer for 10-15 minutes. Let it cool a bit.
2 tablespoons olive oil, 1 medium onion, 2 cloves garlic, 2 cups chicken broth
While onion mix is cooling, place chicken pieces in 9 x 11 baking dish and drizzle with a bit of olive oil and sprinkle with salt to taste. Bake at 400 degrees for 20 minutes
2 1/2 pounds bone-in chicken legs or thighs, 1 teaspoon salt
While chicken is baking, pour cooled onion mix into blender or food processor and add peanut butter and mole spice blend. Blend until smooth.
4 tablespoons peanut butter, 1 ounce mole spice blend
When chicken has cooked for 20 minutes, remove from oven and pour mole-peanut butter sauce over chicken in baking dish. Place back in oven and cook for 15-20 more minutes at 400., until the chicken reaches at least 165°F (I like thighs closer to 175°F for tender meat).
Garnish with sesame seeds over the sauce and serve.
2-3 tablespoons sesame seeds

Notes

DIY Mole Spice Blend

Mix together:

1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon oregano
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon chipotle powder
2 teaspoons powdered cocoa
1/2 teaspoon annatto
2 teaspoons ancho powder
1/3 cup sesame seeds
1/4 teaspoon ground cloves
1/2 teaspoon ground anise
1 teaspoon serrano powder

Toast the whole spices before grinding if using whole. Store in an airtight container for up to 3 months. Makes 2 oz.

The quality of your chile powders matters most. Fresh, recently ground ancho and chipotle will taste dramatically better than old powders.

Note:
To make mole from scratch with roasted and rehydrated peppers follow my coloradito mole recipe.
For slow carb, serve with black beans instead of rice or tortillas.

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