Chicken mole

Chicken Mole is a traditional Mexican dish made with tender chicken smothered in a rich, complex mole sauce. Mole is a flavorful sauce that blends various ingredients like chilies, chocolate, spices, and sometimes nuts, creating a deep, savory-sweet profile. This dish is often served with rice or tortillas and is a true Mexican comfort food.

Here’s a delicious Chicken Mole recipe:

Ingredients:

For the Mole Sauce:

• 3 dried ancho chilies
• 2 dried pasilla chilies
• 2 dried guajillo chilies
• 1/4 cup sesame seeds (plus extra for garnish)
• 1/4 cup peanuts (or almonds)
• 1 small onion, quartered
• 2 cloves garlic, peeled
• 1 small tomato, quartered
• 2 tablespoons olive oil
• 1/4 cup dark chocolate, chopped (preferably 70% cocoa)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 2 tablespoons peanut butter (or tahini, for richness)
• 2 cups chicken broth (or water)
• 2 tablespoons sugar (optional, for sweetness)
• 1 tablespoon apple cider vinegar (or white vinegar)
• Salt, to taste

For the Chicken:

• 4 bone-in, skin-on chicken thighs or breasts
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup chicken broth

Instructions:

Step 1: Prepare the Mole Sauce

1. Toast the chilies: Heat a skillet over medium heat and lightly toast the dried chilies (ancho, pasilla, and guajillo) for about 1-2 minutes, turning them occasionally until fragrant. Be careful not to burn them. Once toasted, remove the stems and seeds, and set the chilies aside.
2. Toast the seeds and nuts: In the same skillet, toast the sesame seeds and peanuts (or almonds) over medium heat for about 2-3 minutes, shaking the pan occasionally until fragrant. Set aside.
3. Cook the aromatics: Add 2 tablespoons of olive oil to the skillet. Sauté the onion, garlic, and tomato until softened, about 5-7 minutes.
4. Blend the mole: Place the toasted chilies, sesame seeds, peanuts, sautéed onion, garlic, tomato, dark chocolate, spices (cinnamon, cumin, cloves, and allspice), peanut butter, and chicken broth into a blender or food processor. Blend until smooth. If the sauce is too thick, you can add more chicken broth or water to reach the desired consistency.
5. Cook the mole: Pour the mole sauce back into the skillet. Bring to a simmer over medium heat, stirring frequently. Add the sugar (if desired) and vinegar to balance the flavors. Cook for about 15-20 minutes, letting the sauce reduce slightly and thicken. Taste and adjust seasoning with salt.

Step 2: Cook the Chicken

1. Prepare the chicken: Season the chicken pieces with salt and pepper. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Brown the chicken pieces on both sides, about 5 minutes per side. Remove the chicken and set aside.
2. Sauté onions and garlic: In the same pot, add the sliced onion and minced garlic. Cook for about 3-4 minutes until softened.
3. Simmer the chicken: Return the chicken to the pot. Add 1 cup of chicken broth and bring to a simmer. Cover the pot and cook for about 25-30 minutes, or until the chicken is fully cooked and tender (internal temperature should reach 165°F/75°C).

Step 3: Combine Chicken and Mole

1. Add the mole sauce: Once the chicken is cooked, pour the prepared mole sauce over the chicken. Stir gently to coat the chicken evenly with the mole sauce. Let it simmer together for about 10-15 minutes to allow the flavors to meld.

Step 4: Serve

1. Garnish: Sprinkle some toasted sesame seeds on top of the chicken for added texture.
2. Serve: Serve the Chicken Mole with Mexican rice, tortillas, or refried beans. Garnish with fresh cilantro and a squeeze of lime for brightness.

Tips:

• Adjust the heat: If you prefer a spicier mole, you can add more dried chilies or a small amount of chipotle peppers in adobo.
• Mole consistency: If the mole sauce is too thick, you can thin it with more chicken broth or water. It should be pourable but rich.
• Make-ahead: Mole can be made in advance and stored in the refrigerator for up to 3 days. The flavors deepen as it sits.

Variations:

• Chicken Mole Poblano: If you want a more traditional version, you can add a few extra ingredients like plantains or tamarind for a more authentic mole poblano flavor.
• Vegetarian Mole: This mole can be served with roasted vegetables like sweet potatoes, zucchini, or cauliflower for a vegetarian option.

This Chicken Mole recipe is full of bold, deep flavors from the chili peppers, chocolate, and spices. It’s a comforting and flavorful dish that’s perfect for a special meal or celebration. Enjoy!