Mole is one of the most iconic dishes of Mexican cuisine, blending rich, savory, and sweet flavors with a deep, complex sauce. The dish has its roots in Oaxaca and Puebla, where it was traditionally prepared for special occasions. Chicken mole, in particular, combines tender chicken with a thick, flavorful sauce made from chilies, spices, chocolate, and nuts. This is a version of the beloved dish that you can make at home, perfect for impressing your guests or treating yourself to something truly special.
Ingredients:
For the Mole Sauce:
- 4 dried ancho chiles, seeds and stems removed
- 2 dried pasilla chiles, seeds and stems removed
- 2 dried mulato chiles, seeds and stems removed
- 1 dried chipotle chile (for smokiness)
- 1/4 cup sesame seeds
- 1/4 cup almonds, toasted
- 1/4 cup pumpkin seeds
- 1/4 cup peanuts
- 1/4 cup raisins
- 2 tablespoons cocoa powder (unsweetened)
- 1 tablespoon cinnamon (ground)
- 1 teaspoon cumin (ground)
- 1 teaspoon cloves (ground)
- 1 tablespoon sugar (optional)
- 4 medium tomatoes, roasted or charred
- 1 medium onion, roasted or charred
- 2 garlic cloves, roasted
- 1/4 cup olive oil
- 1 1/2 cups chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon vinegar (apple cider or white)
- Salt and pepper to taste
For the Chicken:
- 4 bone-in, skin-on chicken thighs or breasts (adjust according to preference)
- 1 onion, quartered
- 2 garlic cloves, smashed
- 1 bay leaf
- Salt, to taste
- 1 tablespoon olive oil (for searing)
-
Instructions:
1. Prepare the Mole Sauce:
- Toast the Chiles: Heat a dry skillet over medium heat. Add the dried ancho, pasilla, mulato, and chipotle chiles. Toast them for 1-2 minutes, making sure they don’t burn. Remove from the pan and let them cool. Once cooled, break them into smaller pieces and remove the seeds.
- Toast the Seeds and Nuts: In the same pan, toast the sesame seeds, almonds, pumpkin seeds, and peanuts until fragrant and slightly golden, about 3-4 minutes. Remove them from the pan and set aside.
- Blend the Mole Sauce: In a blender, combine the toasted chiles, nuts, seeds, raisins, cocoa powder, cinnamon, cumin, cloves, sugar, tomatoes, onion, and garlic. Add a little chicken broth to help blend the mixture into a smooth paste. You may need to do this in batches. Once blended, pass the sauce through a fine-mesh sieve to remove any bits of skin or seeds, creating a smooth mole paste.
- Cook the Mole Sauce: Heat the olive oil in a large pan over medium heat. Add the mole paste and cook, stirring frequently, for about 10-15 minutes until it thickens and darkens in color. Add the remaining chicken broth, tomato paste, and vinegar. Stir to combine and let the sauce simmer for another 20-30 minutes, stirring occasionally. Adjust seasoning with salt and pepper to taste.
2. Prepare the Chicken:
- Poach the Chicken: In a large pot, add the chicken pieces, onion, garlic, bay leaf, and a pinch of salt. Cover with water and bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer the chicken for 30-40 minutes, until the chicken is fully cooked. Remove the chicken from the broth and set aside.
- Sear the Chicken (optional): For extra flavor and texture, you can sear the chicken pieces in a pan with a tablespoon of olive oil over medium-high heat until the skin is crispy, about 5-6 minutes per side.
3. Combine the Mole and Chicken:
- Once the chicken is cooked (and optionally seared), return the chicken to the pan with the mole sauce. Let the chicken simmer in the mole for 15-20 minutes, allowing the flavors to meld together.
4. Serve:
- Serve the chicken with the mole sauce poured generously over it. You can garnish with sesame seeds or fresh cilantro for an extra touch.
-
Suggested Sides:
- Rice: Serve the chicken mole with Mexican rice or a simple cilantro-lime rice.
- Tortillas: Warm corn tortillas are perfect for sopping up the rich sauce.
- Sautéed Greens: Pair with sautéed spinach, chard, or another leafy green to balance the richness of the mole.
- This chicken mole recipe brings a taste of Mexico to your kitchen, offering layers of flavor in every bite. The combination of roasted chiles, nuts, seeds, and chocolate creates an unforgettable, balanced sauce that perfectly complements the tender chicken. While it may take a bit of time to make, the result is more than worth it!
