Quick Chicken Mole with Jarred Sauce

Look, not everyone has three hours and fifteen ingredients to make mole from scratch. And that’s okay.

This shortcut version uses jarred mole paste (find it in the Mexican aisle or at any Latin grocery) boosted with a little Mexican chocolate to deepen the flavor.

The secret is mashing everything together with hot chicken broth until it’s smooth and creamy, then letting it simmer until the flavors meld.

You get that same smoky, complex, slightly sweet sauce clinging to tender chicken, and nobody needs to know you didn’t spend all day at the stove.

Serve it over rice with warm tortillas and call it a fiesta.

Pro Tips

• Use Dona Maria or Rogelio Bueno mole paste from the jar. These brands are widely available and deliver solid, authentic flavor.
• Add the Mexican chocolate (like Ibarra or Abuelita) for that signature bittersweet depth. Regular chocolate won’t taste the same.
• Mash thoroughly with a potato masher to get rid of lumps before adding to the pot. A smooth sauce is everything.
• Save that chicken broth from boiling. It’s liquid gold for thinning the mole to your preferred consistency.
• Let it rest covered after cooking. The flavors continue to develop as it sits, and the chicken absorbs more sauce.