Embark on a culinary adventure with Chicken Mole, a dish celebrated for its complex and deeply satisfying flavors. This isn’t just a recipe; it’s an exploration of Mexican heritage, blending an array of spices, nuts, seeds, and even chocolate to create a sauce that’s both savory and subtly sweet. Our comprehensive guide will lead you through each step, ensuring your Chicken Mole is a triumph, even if you’re a beginner in the kitchen. Get ready to tantalize your taste buds and impress your family and friends with this classic dish. This Chicken Mole Recipe is very easy and delicious. We will explore all tips and tricks to create it perfectly.
Before we dive into the vibrant world of mole, let’s get a quick overview of what’s involved.
| Category | Value |
|---|---|
| Preparation Time | 45 minutes |
| Cooking Time | 2 hours 30 minutes |
| Servings | 6-8 servings |
| Difficulty | Medium |
Nutritional Information (Per Serving – Estimated)
Please note that these values are approximate and can vary based on specific ingredients and portion sizes.
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 550-700 kcal |
| Protein | 40-50g |
| Fat | 30-45g |
| Carbohydrates | 30-40g |
| Fiber | 5-10g |
Gather Your Ingredients
Here’s what you’ll need to create this authentic Chicken Mole. Don’t be intimidated by the long list; each ingredient plays a crucial role in building the complex flavor profile.
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken pieces (bone-in, skin-on preferred) | 2.5 – 3 lbs | Thighs and drumsticks work well; can also use a whole chicken cut into pieces. |
| Vegetable oil | 2 tablespoons | For browning the chicken and frying the spices. |
| Onion, chopped | 1 large | Yellow or white onion. |
| Garlic, minced | 4-6 cloves | Adjust to your preference. |
| Dried ancho chiles, stemmed and seeded | 4 | These are mild and fruity. |
| Dried pasilla chiles, stemmed and seeded | 2 | These are smoky and rich. |
| Dried guajillo chiles, stemmed and seeded | 2 | These are slightly sweet and tangy. |
| Tomatoes, chopped | 1 (28 ounce) can | Or about 3-4 fresh tomatoes. |
| Almonds | 1/4 cup | Blanched almonds are preferred. |
| Peanuts | 1/4 cup | Unsalted peanuts. |
| Raisins | 2 tablespoons | Adds a touch of sweetness. |
| Sesame seeds | 2 tablespoons | Toasted for better flavor. |
| Pumpkin seeds (pepitas) | 2 tablespoons | Toasted for better flavor. |
| Mexican chocolate (such as Ibarra or Abuelita) | 1 ounce | Adds a distinctive flavor and richness. |
| Cinnamon stick | 1 | Adds warmth and spice. |
| Cloves | 1/4 teaspoon | Adds a warm, aromatic flavor. |
| Cumin seeds | 1/2 teaspoon | Adds an earthy, warm flavor. |
| Dried oregano | 1 teaspoon | Mexican oregano is preferred. |
| Chicken broth | 4-6 cups | Use more or less depending on desired sauce consistency. |
| Salt | To taste | |
| Black pepper | To taste |
Cooking Instructions
- Prepare the Chiles:
Remove the stems and seeds from the dried ancho, pasilla, and guajillo chiles. Toast them lightly in a dry skillet over medium heat for about 1-2 minutes per side, until fragrant. Be careful not to burn them, as this will make them bitter. Soak the toasted chiles in hot water for about 30 minutes, or until softened.
Mexican Rice And Chicken Mole Are So Easy With Help From Doña MarÃa - Brown the Chicken:
Season the chicken pieces with salt and pepper. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken on all sides, working in batches if necessary to avoid overcrowding the pot. Remove the chicken from the pot and set aside.
Slow Cooker Chicken Mole Recipe - Sauté Aromatics:
In the same pot, add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Blend the Mole Sauce:
Drain the soaked chiles and transfer them to a blender. Add the chopped tomatoes, almonds, peanuts, raisins, sesame seeds, pumpkin seeds, Mexican chocolate, cinnamon stick, cloves, cumin seeds, and dried oregano. Add about 1 cup of chicken broth and blend until smooth. You may need to add more broth to get a smooth consistency.
- Simmer the Mole:
Pour the mole sauce into the pot with the sautéed onions and garlic. Bring to a simmer over medium heat, stirring constantly to prevent sticking. Cook for about 15-20 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.
- Cook the Chicken in the Mole:
Return the browned chicken pieces to the pot with the mole sauce. Add enough chicken broth to cover the chicken. Bring to a simmer, then reduce heat to low, cover, and cook for about 1.5-2 hours, or until the chicken is tender and cooked through.
- Adjust and Serve:
Taste the mole sauce and adjust seasonings as needed. If the sauce is too thick, add more chicken broth to thin it out. If it’s not thick enough, simmer uncovered for a bit longer. Remove the cinnamon stick before serving.
Serving Suggestions
Chicken Mole is traditionally served with warm tortillas, Mexican rice, and a sprinkle of sesame seeds. Here are some other delicious ways to enjoy it:
- With Tortillas: Serve with warm corn or flour tortillas for dipping and wrapping the chicken and sauce.
- With Rice: Accompany the Chicken Mole with a side of Mexican rice or cilantro-lime rice.
- Garnish: Sprinkle with toasted sesame seeds, chopped onions, or fresh cilantro.
- With Plantains: Serve alongside fried sweet plantains (platanos maduros) for a sweet and savory contrast.
- As Enchiladas: Shred the chicken and use it as a filling for enchiladas, smothered in the mole sauce.
- With Beans: Serve with a side of refried beans or black beans.
- As Tamales: Use the mole and chicken as a filling for homemade tamales.
Tips and Tricks for the Best Chicken Mole
- Toast the Spices: Toasting the spices (chiles, cumin, sesame seeds, pumpkin seeds) enhances their flavor and aroma. Be careful not to burn them.
- Soak the Chiles: Soaking the dried chiles in hot water is essential for softening them and making them easier to blend.
- Use Good Quality Chocolate: Mexican chocolate adds a unique flavor to the mole. If you can’t find it, you can substitute with bittersweet chocolate, but the flavor will be slightly different.
- Blend Thoroughly: A smooth mole sauce is key. Use a high-powered blender and blend for several minutes until completely smooth.
- Simmer Slowly: Simmering the mole sauce slowly allows the flavors to meld together. Don’t rush this step.
- Adjust Seasoning: Mole is a complex sauce, so taste and adjust the seasonings as needed. You may need to add more salt, pepper, or even a touch of sugar to balance the flavors.
- Make Ahead: Mole sauce can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Add a Pinch of Sugar: Sometimes, a tiny pinch of sugar can help balance the flavors, especially if your tomatoes are particularly acidic.
- Don’t Skip the Nuts and Seeds: These add a crucial layer of flavor and texture to the mole. Toast them lightly before adding for an even more intense flavor.
Variations
- Mole Poblano: This is the most traditional type of mole and includes a wide variety of ingredients, including chiles, nuts, seeds, spices, chocolate, and sometimes even fruit.
- Mole Negro: This is a darker, richer mole that typically includes charred chiles and more chocolate.
- Mole Rojo: This is a red mole that is often made with guajillo chiles and is slightly sweeter than other types of mole.
- Mole Verde: This is a green mole that is made with green chiles, herbs, and pumpkin seeds.
- Vegan Chicken Mole: Substitute the chicken with firm tofu or other plant-based protein and use vegetable broth.
Chicken Mole is more than just a dish; it’s an experience. It’s a testament to the rich culinary history of Mexico, a celebration of flavors and aromas that dance together in perfect harmony. While the ingredient list may seem long, each component plays a vital role in creating the complex and unforgettable taste of authentic mole.
This Chicken Mole recipe has been designed to be accessible, even for novice cooks. With careful preparation and attention to detail, you can create a dish that rivals the best Mexican restaurants. Don’t be afraid to experiment with the flavors and adjust the seasonings to your liking. After all, the best mole is the one that tastes best to you!
So, gather your ingredients, put on some music, and immerse yourself in the art of making Chicken Mole. You’ll be rewarded with a culinary masterpiece that will impress your family and friends and leave them craving more. Buen provecho!
