Puebla-Style Red Mole with Roasted Chicken

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Rich and complex red mole sauce slow-simmered with spices, chocolate, and chiles poured over tender roasted chicken. This Mexican-inspired Cinco de Mayo recipe, ready in about 115 minutes, pairs whole chicken, dried ancho chiles, dried guajillo chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 lbs, spatchcocked whole chicken
• 4, stems and seeds removed dried ancho chiles
• 3, stems and seeds removed dried guajillo chiles
• 2, stems and seeds removed dried pasilla chiles
• 1 medium, quartered white onion
• 5, peeled garlic cloves
• 1/4 cup sliced almonds
• 1/4 cup raisins
• 2 tbsp unsweetened cocoa powder
• 2 oz, chopped Mexican chocolate
• 1 cinnamon stick
• 3 whole cloves
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 3 tbsp vegetable oil
• 3 cups chicken broth
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Rub 4 lbs spatchcocked whole chicken with 1 tsp salt and 1/2 tsp black pepper. Place on a baking sheet and roast for 40-45 minutes until golden and cooked through.
2. Step 2: While chicken roasts, toast 4 dried ancho, 3 guajillo, and 2 pasilla chiles in a dry skillet over medium heat for 2 minutes, turning frequently until fragrant but not burnt.
3. Step 3: Place toasted chiles in a bowl and cover with hot water for 20 minutes until softened.
4. Step 4: In the same skillet, toast 1 tsp cumin seeds, 1 tsp coriander seeds, 3 whole cloves, and 1 cinnamon stick over medium heat for 2 minutes until aromatic.
5. Step 5: Transfer toasted spices to a spice grinder or mortar and pestle and grind to a fine powder.
6. Step 6: In a blender, combine softened chiles (drained), toasted spices, 1 medium quartered white onion, 5 peeled garlic cloves, 1/4 cup sliced almonds, 1/4 cup raisins, 2 tbsp unsweetened cocoa powder, and 2 oz chopped Mexican chocolate.
7. Step 7: Add 1 cup chicken broth and blend until smooth.
8. Step 8: Heat 3 tbsp vegetable oil in a large saucepan over medium heat. Pour in mole sauce and cook, stirring frequently, for 10 minutes until sauce thickens and deepens in color.
9. Step 9: Add remaining 2 cups chicken broth, 1/2 tsp salt, and 1/2 tsp black pepper, simmer uncovered for 20 minutes, stirring occasionally.
10. Step 10: Serve roasted chicken topped generously with warm mole sauce.