Chicken mole is a rich and flavorful dish that combines tender chicken with a complex, savory sauce. Here’s a detailed recipe to make this traditional Mexican dish, perfect for a special dinner or family gathering.
Ingredients:
For the Chicken:
- 4 bone-in, skinless chicken thighs
- 4 bone-in, skinless chicken drumsticks
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Mole Sauce:
- 2 dried ancho chiles
- 2 dried pasilla chiles
- 2 tablespoons sesame seeds
- 1/4 cup almonds
- 1/4 cup raisins
- 1 small onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons vegetable oil
- 2 tablespoons cocoa powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup tomato sauce
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 2 tablespoons sugar (adjust to taste)
- 1 tablespoon apple cider vinegar
- Salt to taste
Instructions:
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs and drumsticks with salt and pepper.
- Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat.
- Add the chicken pieces and cook until browned on all sides, about 5 minutes per side. Remove the chicken and set aside.
- Prepare the Mole Sauce:
- Toast the dried ancho and pasilla chiles in a dry skillet over medium heat until they become fragrant, about 1-2 minutes. Be careful not to burn them.
- Remove the stems and seeds from the chiles and place them in a bowl. Cover with hot water and let them soak for about 20 minutes, or until softened.
- While the chiles are soaking, toast the sesame seeds and almonds in the same skillet over medium heat until they’re golden brown. Set aside.
- In the same skillet, add 2 tablespoons of vegetable oil and sauté the chopped onion until it’s translucent and soft, about 5 minutes. Add the minced garlic and cook for another minute.
- Drain the chiles and place them in a blender or food processor. Add the soaked chiles, toasted sesame seeds, almonds, raisins, cocoa powder, cumin, oregano, cinnamon, cloves, and sautéed onions and garlic. Blend until smooth, adding a little chicken broth if needed to help blend the mixture.
- Combine and Cook:
- Pour the blended mole mixture back into the skillet and cook over medium heat, stirring constantly for about 5 minutes.
- Stir in the tomato sauce, chicken broth, soy sauce, sugar, and apple cider vinegar. Bring to a simmer.
- Return the chicken to the skillet, ensuring it’s well coated with the mole sauce. Cover with a lid and transfer the skillet to the preheated oven.
- Bake for 45-60 minutes, or until the chicken is cooked through and tender. Baste the chicken with the sauce halfway through cooking.
- Serve:
- Remove the chicken from the oven and let it rest for a few minutes. Serve the chicken with a generous amount of mole sauce spooned over the top.
- Garnish with extra sesame seeds if desired. Pair with rice, warm tortillas, or a side of Mexican beans to soak up the delicious sauce.
Tips:
- For a smoother sauce, you can strain it through a fine mesh sieve after blending.
- Adjust the sweetness and spiciness of the mole by adding more sugar or chili powder according to your taste.
- Mole can be made ahead and refrigerated for up to a week or frozen for up to 3 months. Reheat thoroughly before serving.
Enjoy your homemade chicken mole, a dish that’s sure to impress with its deep flavors and comforting warmth!
