Sous Vide Chicken Mole Recipe (2024)

Ingredients for Sous Vide Chicken Mole

• For the Sous Vide Chicken

• 8 chicken breasts
• Salt and pepper


• For the Mole

• 8 assorted medium-heat dried chile peppers such as ancho, mulato, and pasilla
• 1 to 2 dried chipotle chilies
• 1 onion, coarsely chopped
• 4 garlic cloves, peeled
• 4 plum or roma tomatoes
• 3 tablespoons slivered almonds
• 2 tablespoons sesame seeds
• 1/2 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• 1 cinnamon stick
• 2 whole cloves
• 1/2 teaspoon aniseed or fennel seed
• 1/4 cup fresh cilantro, chopped
• 1.5 ounces golden raisins
• 2 cups chicken stock
• 1/4 cup olive oil
• 1 to 2 ounces dark or unsweetened chocolate
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar

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Cooking Instructions for Sous Vide Chicken Mole

For the Mole Sauce

You can make the mole sauce while the sous vide chicken is cooking or make it up to a week ahead of time and refrigerate it.

Roast the chilies for 2 minutes per side in a dry pan over medium-high heat until fragrant. Set aside to cool.

On a sheet pan with sides roast the tomatoes, onion, and garlic in an oven set at 400°F until the onions soften, 10 to 20 minutes. Set aside to cool.

Add the almonds, sesame seeds, peppercorns, coriander, cinnamon, cloves, and aniseed to a pan and toast over medium heat until fragrant and just starting to brown, about 2 minutes. Set aside to cool. Once cool add them to a spice grinder or food processor. Process to a fine powder.

Cut the roasted chilies in half and remove the seeds and stems. Put them in enough hot water to cover them. After 30 minutes drain them.

In a food processor place the tomatoes, onion, garlic, chilies, ground spices, cilantro, and raisins. Process until it becomes a smooth paste, adding water if it is too thick.

Heat the olive oil in a large saucepan with high sides over medium heat. Add the puree from the food processor and cook for 5 minutes, stirring constantly, until it thickens. Reduce the heat to medium low and add the chicken stock, chocolate, honey, vinegar, and salt and stir to combine. Simmer the sauce for 10 minutes while stirring occasionally until it becomes thick but still pourable.

Any excess mole will keep for about a week in the refrigerator.

For Finishing the Sous Vide Chicken Mole

If the mole was made ahead of time then reheat it in a deep pan, otherwise, continue from the steps above.

Take the chicken from the sous vide pouches and add to the mole sauce. Toss to coat well.

Place a sous vide chicken breast on a plate and spoon mole sauce on top. It's best when the sous vide chicken mole is served over rice or with tortilla shells.