Chicken Mole

Chicken Mole is a rich and flavorful Mexican dish featuring tender chicken simmered in a complex and aromatic mole sauce. The sauce, made from a blend of dried chiles, spices, and chocolate, offers a unique combination of savory, sweet, and spicy notes.

This dish is perfect for a special dinner or a festive occasion, and it’s traditionally served with warm tortillas or rice. The depth of flavor from the mole sauce makes every bite a memorable experience.

Chicken Mole

Ingredients:

For the Mole Sauce:

4 dried ancho chiles

4 dried pasilla chiles

2 dried mulato chiles (optional, for deeper flavor)

2 tablespoons vegetable oil

1 medium onion, chopped

3 cloves garlic, minced

1/4 cup (60 g) almond or peanut butter (or a mix of both)

1/4 cup (30 g) sesame seeds

1/4 cup (30 g) raisins

1/4 cup (60 ml) tomato paste

2 cups (480 ml) chicken or vegetable broth

1/2 cup (70 g) dark chocolate or cocoa (70% cocoa or higher)

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2 tablespoons sugar or honey (adjust to taste)

Salt to taste

For the Chicken:

2 lbs (900 g) bone-in, skinless chicken thighs or breasts

1 tablespoon vegetable oil

1 onion, chopped

2 cloves garlic, minced

2 cups (480 ml) chicken broth

Salt and black pepper to taste

Instructions:

Prepare the Chiles:

Remove the stems and seeds from the dried chiles and break them into pieces.

Warm a dry skillet over medium heat and toast the chiles for about 1-2 minutes, turning occasionally, until fragrant. Avoid burning them.

Transfer the toasted chiles to a bowl and cover with hot water. Allow them to soak for 20-30 minutes until softened.

Prepare the Mole Sauce:

Heat 2 tablespoons of vegetable oil in a large skillet or saucepan over medium heat.

Sauté the chopped onion and minced garlic until they become translucent, about 3-4 minutes.

Drain the softened chiles and place them in a blender or food processor with a little of the soaking water. Blend until smooth.

Add the blended chiles to the skillet with the onions and garlic. Cook for 5 minutes, stirring occasionally.

Add Mole Ingredients:

Incorporate the almond or peanut butter, sesame seeds, raisins, tomato paste, and chicken or vegetable broth. Mix thoroughly.

Stir in the dark chocolate, ground cumin, dried oregano, ground cinnamon, ground cloves, and sugar or honey. Continue stirring until the chocolate melts and the sauce is well combined.

Simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens and the flavors meld.

Adjust seasoning with salt and additional sugar or honey if needed.

Cook the Chicken:

While the mole sauce is simmering, season the chicken with salt and black pepper.

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Brown the chicken on all sides until golden, about 5-7 minutes.

Remove the chicken and set aside. In the same skillet, sauté the chopped onion and minced garlic until softened.

Return the chicken to the skillet and add 2 cups of chicken broth. Bring to a simmer and cook until the chicken is fully cooked and tender, about 20-30 minutes.

Combine and Serve:

Once the chicken is cooked, remove it from the skillet and set aside.

Pour the mole sauce over the chicken, or return the chicken to the sauce and simmer together for an additional 10 minutes to let the flavors meld.

Serve the chicken mole with warm tortillas, Mexican rice, or beans.

Notes:

Chile Varieties: The combination of ancho, pasilla, and mulato chiles gives the mole sauce its signature depth of flavor. If you can’t find mulato chiles, you can omit them or substitute with additional ancho or pasilla chiles.

Toasting Chiles: Be careful when toasting the dried chiles. They can burn quickly and become bitter. Toast until fragrant and then promptly soak them.

Blending Chiles: When blending the soaked chiles, add a small amount of soaking water at a time to achieve a smooth consistency. You may need to adjust the amount of water based on the texture you prefer.

Adjusting Sweetness: The amount of sugar or honey can be adjusted according to your taste preference. Start with the recommended amount and add more if needed.

Chocolate Quality: Use dark chocolate with at least 70% cocoa for a richer flavor. Unsweetened cocoa powder can be used as an alternative.

Cooking Chicken: Browning the chicken before adding it to the mole sauce adds extra flavor. Ensure the chicken is cooked through and tender.

Consistency of Sauce: If the mole sauce becomes too thick, you can thin it with additional chicken broth.

Flavor Development: The mole sauce benefits from simmering to allow the flavors to meld. Adjust seasoning with salt and additional sugar or honey as needed.

Serving Suggestions: Serve Chicken Mole with warm tortillas, Mexican rice, or beans to complement the rich and flavorful sauce.

Make-Ahead: Mole sauce can be made in advance and stored in the refrigerator for up to a week or frozen for longer storage. Reheat thoroughly before serving.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

What is mole sauce?

Mole sauce is a rich, complex sauce from Mexican cuisine made with a blend of chiles, spices, chocolate, and other ingredients.

It often includes nuts or seeds and is used to add deep flavor to dishes, particularly meats.

Can I use other types of chiles for mole?

Yes, you can substitute other dried chiles like guajillo or chipotle, though the flavor profile will vary.

Ancho, pasilla, and mulato chiles are traditional for mole.

Is it necessary to use dark chocolate in the mole sauce?

Dark chocolate is a key ingredient in traditional mole, adding depth and richness.

If you prefer, you can use cocoa powder or omit it, but the flavor will be less authentic.

Can I make mole sauce ahead of time?

Yes, mole sauce can be made ahead of time and stored in the refrigerator for up to a week or frozen for up to three months.

Reheat gently before using.

What can I serve with Chicken Mole?

Chicken Mole pairs well with warm tortillas, Mexican rice, beans, or a simple side salad.

It’s also great with freshly made guacamole.

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken breasts or thighs can be used.

They may cook faster, so adjust the cooking time accordingly.

How can I make the mole sauce spicier?

To increase the heat, add more spicy chiles like chipotle or cayenne pepper.

Taste as you go to adjust the spice level to your preference.

Can I substitute the peanut butter in the mole sauce?

Yes, you can substitute almond butter or another nut butter, or use a combination of both.

If you need a nut-free option, you can omit the nut butter or use tahini.

How do I know when the mole sauce is done?

The mole sauce is done when it has thickened and the flavors have melded together.

It should have a rich, deep color and a smooth texture.

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth can be used as a substitute for chicken broth.

This will make the dish suitable for vegetarians, though the flavor will be slightly different.