Chicken Mole is a classic Mexican dish featuring tender chicken smothered in a rich, flavorful mole sauce. Mole is a complex sauce made with various ingredients such as chiles, chocolate, nuts, spices, and sometimes fruits, creating a balance of savory, sweet, smoky, and spicy flavors. While mole can be labor-intensive, the result is a deliciously unique dish that’s worth the effort. Here’s a traditional recipe for Chicken Mole:
Ingredients:
For the Mole Sauce:
- 2 dried ancho chiles (or your choice of dried chiles like pasilla or mulato)
- 1 dried pasilla chile
- 1 dried chipotle chile (optional, for extra smokiness)
- 1 tablespoon sesame seeds
- 1 tablespoon pumpkin seeds (or pepitas)
- 1/4 cup almonds (or peanuts)
- 1/4 cup raisins
- 1 small onion, quartered
- 2 cloves garlic, peeled
- 1/2 cup tomato paste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1/2 cup unsweetened cocoa powder (or Mexican chocolate, chopped)
- 2 tablespoons brown sugar (optional, to taste)
- 4 cups chicken broth (or water)
- 2 tablespoons vegetable oil
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or 1 whole chicken, cut into parts)
- 1 onion, quartered
- 3 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups water (for cooking the chicken)
Instructions:
1. Cook the Chicken:
- In a large pot, add the chicken, onion, garlic, bay leaves, salt, pepper, and water. Bring to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the chicken is fully cooked and tender.
- Remove the chicken from the pot and set aside to cool. Strain the broth and reserve 4 cups for the mole sauce (discard the vegetables and bones).
- Once the chicken has cooled, remove the skin and bones, then shred the meat into bite-sized pieces. Set aside.
2. Prepare the Mole Sauce:
- Toast the dried chiles: Remove the stems and seeds from the dried ancho, pasilla, and chipotle chiles. Heat a skillet over medium heat and lightly toast the chiles for about 30 seconds, turning them occasionally, until fragrant (be careful not to burn them).
- Soak the chiles: Once toasted, place the chiles in a bowl and cover them with hot water. Let them soak for about 10 minutes to soften. Once softened, drain the chiles and set them aside.
- Toast the seeds and nuts: In the same skillet, toast the sesame seeds, pumpkin seeds, and almonds (or peanuts) for 2-3 minutes until lightly browned and fragrant. Remove from the skillet and set aside.
- Sauté the onion and garlic: In the same skillet, heat 2 tablespoons of oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened and golden.
- Blend the mole: In a blender, combine the soaked chiles, sautéed onion and garlic, toasted seeds and nuts, raisins, tomato paste, cinnamon, cloves, cumin, thyme, pepper, salt, cocoa powder (or chocolate), brown sugar, and about 1 cup of chicken broth. Blend until smooth.
- Cook the mole: Pour the mole sauce into a large pot. Add the remaining chicken broth (about 3 cups) and bring the sauce to a simmer. Let it cook for about 20-30 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. Taste and adjust the seasoning with more salt, pepper, or sugar as desired.
3. Combine the Chicken and Mole:
- Add the shredded chicken to the mole sauce and stir to coat the chicken evenly. Let it simmer for an additional 10-15 minutes to allow the chicken to absorb the flavors of the mole.
4. Serve:
- Serve the Chicken Mole with warm tortillas, rice, or beans on the side. Garnish with sesame seeds or fresh cilantro, if desired.
Tips:
- Mole variations: Mole can be made in different styles. You can adjust the sweetness, smokiness, or spiciness by varying the amount of chocolate, chiles, and sugar you add.
- Make it ahead: Mole can be made ahead of time and stored in the fridge for 2-3 days. The flavors develop even more after resting.
- Spicy level: If you prefer a spicier mole, add more chipotle or other dried chiles to the sauce. If you prefer a milder version, reduce the amount of spicy chiles.
Optional Sides:
- Mexican Rice: A fluffy, flavorful side of rice to soak up the mole sauce.
- Refried Beans: Creamy beans to balance the richness of the mole.
- Fresh Guacamole and Salsa: For a refreshing contrast to the deep, savory mole.
Chicken Mole is a rich, satisfying dish with a deep history and incredible flavor. The complex mole sauce is the star of the dish, making it perfect for special occasions or a comforting family meal. Enjoy!