Puebla-Style Red Mole with Roasted Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Rich and complex red mole sauce slow-simmered with spices, chocolate, and chiles poured over tender roasted chicken. This mexican-inspired cinco de mayo ready in about 115 minutes pairs spatchcocked whole chicken, medium, quartered white onion, peeled garlic cloves 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.

★ 4.4 (9 ratings) Prep: 40 min Cook: 75 min Serves 6 Mexican cuisine 480 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Puebla-Style Red Mole with Roasted Chicken take to make?

Total time is about 115 minutes (40 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Puebla-Style Red Mole with Roasted Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spatchcocked whole chicken from drying out.

Can I substitute ingredients in Puebla-Style Red Mole with Roasted Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Puebla-Style Red Mole with Roasted Chicken for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Puebla-Style Red Mole with Roasted Chicken?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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