Authentic Chicken Mole

Authentic Chicken Mole Recipe

Mole is one of the most complex and beloved dishes in Mexican cuisine, combining rich, deep flavors from a variety of ingredients like chiles, chocolate, spices, and nuts. This Authentic Chicken Mole recipe features a traditional mole sauce served over tender chicken, creating a flavorful and comforting dish that’s perfect for a special meal.

Ingredients:

For the Mole Sauce:

• 3 dried ancho chiles
• 2 dried pasilla chiles
• 2 dried mulato chiles
• 1 dried chipotle pepper (optional for heat)
• 2 tablespoons sesame seeds (plus extra for garnish)
• 2 tablespoons peanuts (or almonds)
• 2 tablespoons pumpkin seeds
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium tomatoes, chopped (or 1 cup canned tomatoes)
• 1/4 cup raisins
• 1/4 cup unsweetened cocoa powder (or Mexican chocolate if available)
• 2 tablespoons peanut butter (or almond butter)
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon cumin
• 1 tablespoon brown sugar (or piloncillo, if available)
• 2 cups chicken broth (or more as needed)
• 1 tablespoon olive oil (for sautéing)
• Salt and pepper to taste

For the Chicken:

• 4 bone-in, skinless chicken breasts or thighs (or a whole chicken, cut into parts)
• 1 medium onion, quartered
• 2 cloves garlic, smashed
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon black peppercorns
• 6 cups water (for boiling the chicken)

Garnishes:

• Chopped fresh cilantro
• Sesame seeds
• Sliced onions (optional)
• Lime wedges (optional)

Instructions:

Step 1: Prepare the Chicken

1. Boil the chicken: In a large pot, combine the chicken parts, quartered onion, garlic, bay leaf, salt, and peppercorns. Cover with water (about 6 cups) and bring to a boil.
2. Simmer: Reduce the heat to a simmer and cook the chicken for 30-45 minutes, or until the chicken is fully cooked and tender.
3. Shred the chicken: Once the chicken is done, remove it from the pot, discarding the skin and bones (or keeping the bone-in pieces if you prefer). Shred the chicken into bite-sized pieces and set aside. Reserve about 2 cups of the chicken broth for the mole sauce.

Step 2: Toast the Chiles and Seeds for Mole

1. Toast the chiles: Heat a large skillet over medium heat. Remove the stems and seeds from the dried chiles (ancho, pasilla, mulato, and chipotle, if using). Gently toast them in the dry skillet for 30-60 seconds, turning them often, until fragrant but not burnt. Be careful not to burn them, as this will make the mole bitter.
2. Soak the chiles: After toasting, place the chiles in a heatproof bowl and cover with hot water. Let them soak for about 20 minutes, or until softened.
3. Toast the seeds and nuts: In the same skillet, toast the sesame seeds, pumpkin seeds, and peanuts (or almonds) for 1-2 minutes, stirring constantly until fragrant. Remove and set aside.

Step 3: Make the Mole Sauce

1. Sauté the aromatics: In the same skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-5 minutes, until softened. Add the minced garlic and cook for an additional minute.
2. Add the tomatoes and raisins: Add the chopped tomatoes and raisins to the skillet, and cook for 5-7 minutes, until the tomatoes soften and release their juices.
3. Blend the mole ingredients: In a blender or food processor, combine the soaked chiles, toasted seeds and nuts, sautéed onions, garlic, tomatoes, raisins, cocoa powder, peanut butter, cinnamon, cloves, cumin, and brown sugar. Add about 1 cup of the reserved chicken broth and blend until smooth, adding more broth as needed to achieve a thick but pourable consistency.
4. Simmer the mole: Pour the mole sauce back into the skillet and simmer on low heat for about 15-20 minutes, stirring occasionally. The mole should thicken and deepen in flavor. If the mole becomes too thick, you can add more chicken broth to reach your desired consistency. Taste and adjust seasoning with salt, pepper, or more sugar if needed.

Step 4: Combine Chicken and Mole

1. Add chicken to mole: Once the mole sauce is ready, add the shredded chicken to the skillet with the mole sauce. Stir to coat the chicken evenly with the mole. Let the chicken simmer in the sauce for another 10-15 minutes to absorb the flavors.

Step 5: Serve

1. Serve the chicken mole: Serve the chicken mole hot, garnished with fresh cilantro, a sprinkle of sesame seeds, and optional sliced onions. It pairs wonderfully with rice, tortillas, or even warm, soft corn tortillas to scoop up the rich sauce.
2. Optional sides: Serve with lime wedges on the side for a burst of fresh flavor.

Tips:

• Mexican Chocolate: If you can find Mexican chocolate (which is slightly sweet and spiced), use it in place of unsweetened cocoa powder for a more authentic mole flavor.
• Adjust the spice level: If you want a spicier mole, add more chipotle or other spicy peppers. If you prefer a milder mole, you can omit the chipotle and reduce the amount of pasilla and ancho chiles.
• Make ahead: Mole improves with time, so feel free to make the sauce a day or two ahead of time. It will keep in the refrigerator for up to a week or can be frozen for longer storage.
• Vegetarian Option: If you’d like a vegetarian version, you can use roasted vegetables (like butternut squash or sweet potatoes) in place of chicken and add extra beans or mushrooms for protein.

Conclusion:

This Authentic Chicken Mole is the perfect balance of rich, savory, and slightly sweet flavors, with layers of complexity from the chiles, spices, and chocolate. It’s a dish that takes time and care to prepare but is incredibly rewarding and will impress anyone you serve it to. Enjoy this Mexican classic!