Chicken Mole is a rich, complex Mexican dish that perfectly blends savory, sweet, and spicy flavors. The sauce, known as mole, is made from a blend of dried chiles, spices, nuts, chocolate, and sometimes fruits, creating layers of flavor that are both bold and comforting. Here’s how you can make an authentic version of this dish:
Ingredients:
For the Mole Sauce:
- 4 dried ancho chiles
- 4 dried pasilla chiles
- 2 dried mulato chiles
- 2 dried chipotle chiles
- 4 cloves garlic
- 1 large onion, chopped
- 1 ripe plantain (or a banana)
- 2 corn tortillas, torn into pieces
- 1/2 cup almonds (blanched)
- 1/4 cup sesame seeds (plus extra for garnish)
- 1/4 cup raisins
- 1 cinnamon stick
- 1/4 tsp ground cloves
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 3 oz Mexican chocolate (or semi-sweet dark chocolate)
- 4 cups chicken broth
- 2 tbsp lard or vegetable oil
- Salt and pepper to taste
For the Chicken:
- 1 whole chicken, cut into pieces (or 6-8 chicken thighs)
- Salt and pepper
- 4 cups chicken broth (or water)
- 2 bay leaves
Instructions:
Prepare the Chicken:
- Cook the chicken: In a large pot, place the chicken pieces, bay leaves, and enough chicken broth or water to cover. Bring to a boil, reduce heat to a simmer, and cook for about 30 minutes until the chicken is tender. Set aside the chicken and reserve the broth.
Make the Mole Sauce:
- Toast the chiles: In a dry skillet, toast the dried chiles (ancho, pasilla, mulato, chipotle) over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Remove the seeds and stems, then soak the chiles in hot water for 20 minutes to soften.
- Fry the aromatics and nuts: In the same skillet, heat the lard or oil over medium heat. Add the garlic, onion, plantain, and torn tortillas. Cook until everything is golden brown. Add the almonds, sesame seeds, raisins, cinnamon stick, cumin, coriander, oregano, and cloves, and continue cooking for another 5 minutes until the nuts and spices are fragrant.
- Blend the mole base: Drain the softened chiles and add them to a blender, along with the fried aromatics, nuts, and tortillas. Pour in 2 cups of the reserved chicken broth. Blend until you have a smooth sauce.
- Simmer and thicken: Pour the sauce back into the skillet, stirring occasionally. Add the chocolate and let it melt into the sauce. Continue cooking for 20-30 minutes, adding more broth as needed until the mole reaches a thick, smooth consistency. Taste and adjust seasoning with salt and pepper.
Serve:
- Combine with chicken: Add the cooked chicken to the mole sauce, turning the pieces to coat them completely. Simmer for an additional 10-15 minutes to let the chicken absorb the flavors.
- Garnish and serve: Serve the chicken mole with warm tortillas or rice, and sprinkle with extra sesame seeds for garnish.
Enjoy this delicious dish that reflects the depth and soul of Mexican cuisine
