If you are new to Mexican cuisine, then you should definitely try chicken mole. It is a flavorful dish that originated from Puebla, Mexico, and has since become popular in many different Latin American countries.
Chicken mole is made from a combination of spicy ingredients. This rich and aromatic sauce is smothered over cooked chicken pieces to create a truly delicious meal.
Now, you must be thinking about how to make This recipe. It’s very easy to make and great in nutrition. Keep reading to learn about the cooking direction, nutrition information, cooking and storage tips.
What Is Chicken Mole?
Chicken mole (pronounced “MOH-lay”) is a dish that consists of cooked chicken smothered in a thick and delicious Mexican sauce made with chiles, spices, nuts, chocolate, and other ingredients. The name comes from the Nahuatl word “molli” which means “sauce”. This dish is popular in many Latin American countries and is a staple of Mexican cuisine.
Where Did I First Try chicken mole?
I first tried chicken mole when I visited a Mexican restaurant in my hometown. The menu listed the dish as “Pollo con Mole” so I was intrigued and decided to give it a try.
When the plate arrived, it had two pieces of chicken smothered in a delicious sauce with some sides. After taking one bite, I immediately knew why this dish was so popular.
The chicken was tender and flavorful, while the mole sauce had a unique flavor that I couldn’t quite place. After some research, I learned that it is made with a combination of chiles, spices, nuts, chocolate, and other ingredients.
The flavors all blended together in harmony to create a truly delicious meal. I have since tried different variations of the dish in other Mexican restaurants.
Some use different combinations of spices while others add a touch of sweetness to the sauce with raisins or sugar. I even found one recipe that used dark chocolate, which added an interesting complexity and depth to the flavor.
No matter how it’s made, chicken mole is always delicious. And it’s a perfect dish to serve for special occasions or family dinners. I always get compliments when I make this dish, even from people who don’t normally like Mexican food. It is truly a crowd-pleaser!
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Ingredients
- Chicken: The main protein source and central ingredient in the mole, providing a savory base for the complex flavors.
- Black peppercorns: Adds a subtle spiciness to the mole, enhancing its overall depth of flavor.
- Kosher salt: Balances and enhances the taste of all the ingredients, ensuring a well-seasoned dish.
- Whole cloves: Introduces a warm and aromatic note, contributing to the rich and fragrant character of the mole.
- Cinnamon stick: Brings a sweet and woody essence, complementing the savory elements and adding complexity.
- Anise seeds: Infuses a licorice-like flavor, providing a unique twist to the mole’s taste profile.
- Sesame seeds: Adds a nutty and toasty taste, contributing to the mole’s thickening and richness.
- Hulled pumpkin seeds: Enhances the sauce’s texture and imparts a subtle earthy flavor.
- Raisins: Introduces natural sweetness and helps balance the heat from the chile peppers.
- Whole-blanched almonds: Provides a creamy and nutty undertone, contributing to the mole’s smoothness.
- Coriander seeds: Imparts a citrusy and slightly peppery flavor, harmonizing with other spices in the mole.
- Dried guajillo chile peppers: Brings a fruity and mildly smoky taste, acting as a key chile component in the mole.
- Dried ancho chile peppers: Contributes a deep, rich flavor with moderate heat, adding complexity to the sauce.
- Canola oil: Used for frying and sautéing various ingredients, helping to release their flavors.
- Corn tortillas: Act as a thickening agent and provide a subtle corn flavor to the mole.
- Mexican chocolate: Essential for the mole’s distinctive taste, adding a balance of sweetness and bitterness.
- Sugar: A pinch of sugar enhances and rounds out the flavors of the mole, harmonizing the overall taste.
Cooking Directions
Step 1
Heat a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until golden brown, about 6 minutes per side. Transfer the chicken to a paper-towel-lined plate and set aside.
Step 2
In a blender, combine the peppercorns, salt, cloves, cinnamon stick, anise seeds, sesame seeds, pumpkin seeds, raisins, almonds, and coriander seeds. Grind them together into a paste.
Step 3
Heat the oil in a large pot over medium heat. Add the ground spice mixture and cook until fragrant, about 1 minute. Add the guajillo peppers, ancho peppers, and torn tortillas and cook until lightly toasted about 5 minutes.
Step 4
Add the chicken pieces and 2 cups of water. Simmer over medium-low heat until the chicken is cooked through, about 45 minutes.
Step 5
Remove the pot from the heat and add the Mexican chocolate and sugar. Stir until combined. Allow to cool slightly before blending in a blender until smooth.
Return the chicken mole sauce to the pot and simmer over low heat for 10 minutes, stirring occasionally. Serve warm with rice or your favorite side dishes.
Cooking Tips
• Remove any seeds from the chiles before adding them to the pot, as they can be very spicy.
• Be sure to toast the spices and nuts in the oil before adding them to the pot, as this will bring out their flavors.
• Add enough water to cover the chicken pieces when cooking, otherwise the sauce will be too thick.
• Once you have added all of the ingredients, let them simmer over low heat for at least 45 minutes to allow all of the flavors to combine.
• If you find that the mole sauce is too thick, then add a bit more water or chicken broth until it reaches your desired consistency.
• Adjust the seasoning with salt and pepper as needed before serving.
What Ingredients Can I Replace or Substitute While Making It?
If you don’t have certain ingredients for chicken mole, there are some substitutions you can use. For example, if you don’t have Mexican chocolate, then you can replace it with regular dark chocolate and a pinch of cinnamon.
You can also swap out the chiles for smoked paprika or chipotle powder to give it a smokier flavor. If you don’t have corn tortillas as a thickening agent, then substitute it with ground nuts, such as almonds or hazelnuts. Lastly, if you don’t have raisins for sweetness, then try adding some honey instead.
Chicken Mole Recipe
Equipment
- large plate
- Skillet
- Blender
Ingredients
- 3 dried guajillo chile peppers a mild and slightly fruity chili variety, providing a deep red color and a mild heat to the mole sauce, adding a touch of smokiness
- 2 tablespoons raisins adding a touch of natural sweetness and a chewy texture, providing a subtle contrast to the savory elements of the mole sauce
- Kosher salt adjust to taste, seasoning the chicken and the mole sauce, ensuring a well-balanced and savory taste
- 2.5 whole cloves offering a warm and aromatic flavor, adding depth and complexity to the mole sauce
- 1/2 cinnamon stick infusing the mole sauce with a sweet and warm essence, providing a harmonious balance of flavors
- 1/4 teaspoon anise seeds imparting a subtle licorice-like flavor, enhancing the complexity of the mole sauce
- Pinch of sugar balancing the flavors of the mole sauce, enhancing its overall taste profile and harmonizing the various spices and ingredients
- 1/8 teaspoon coriander seeds adding a citrusy and floral note, contributing to the vibrant and aromatic character of the mole sauce
- 2 dried ancho chile peppers a mild and slightly sweet chili variety, lending a rich and robust flavor to the mole sauce, balancing the spiciness of the guajillo peppers
- 3 tablespoons canola oil used for sautéing the ingredients and creating a silky and smooth texture in the mole sauce
- 1/4 cup sesame seeds toasting them to bring out their nutty flavor, adding a delightful crunch and a rich, earthy note to the mole sauce
- 2 tablespoons whole blanched almonds contributing a creamy and nutty flavor, creating a velvety richness in the mole sauce
- 1/2 chicken 1.5 to 2 pounds, cut into 3 pieces, providing tender and juicy meat that absorbs the rich flavors of the mole sauce, creating a satisfying and hearty main dish
- 2.5 black peppercorns adding a subtle hint of heat and a mild spiciness, enhancing the overall flavor profile of the mole sauce
- 2 tablespoons hulled pumpkin seeds toasted to bring out their nuttiness, adding a delightful crunch and a delicate earthiness to the mole sauce
- 1 6- inch corn tortilla torn into pieces, used as a thickening agent and to provide a subtle corn flavor to the mole sauce
- 1.35- ounce disk Mexican chocolate broken into pieces, a key ingredient in mole sauce, adding a velvety and bittersweet richness, creating a unique depth of flavor
Instructions
- Heat a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until golden brown, about 6 minutes per side. Transfer the chicken to a paper-towel-lined plate and set aside.
- In a blender, combine the peppercorns, salt, cloves, cinnamon stick, anise seeds, sesame seeds, pumpkin seeds, raisins, almonds, and coriander seeds. Grind them together into a paste.
- Heat the oil in a large pot over medium heat. Add the ground spice mixture and cook until fragrant, about 1 minute. Add the guajillo peppers, ancho peppers, and torn tortillas and cook until lightly toasted about 5 minutes.
- Add the chicken pieces and 2 cups of water. Simmer over medium-low heat until the chicken is cooked through, about 45 minutes.
- Remove the pot from the heat and add the Mexican chocolate and sugar. Stir until combined. Allow to cool slightly before blending in a blender until smooth. Return the chicken mole sauce to the pot and simmer over low heat for 10 minutes, stirring occasionally. Serve warm with rice or your favorite side dishes.
Notes
- Remove any seeds from the chiles before adding them to the pot, as they can be very spicy.
- Be sure to toast the spices and nuts in the oil before adding them to the pot, as this will bring out their flavors.
- Add enough water to cover the chicken pieces when cooking, otherwise the sauce will be too thick.
- Once you have added all of the ingredients, let them simmer over low heat for at least 45 minutes to allow all of the flavors to combine.
- If you find that the mole sauce is too thick, then add a bit more water or chicken broth until it reaches your desired consistency.
- Adjust the seasoning with salt and pepper as needed before serving.
Nutrition Information
A single serving of chicken mole contains approximately
- 250 calories,
- 9 grams of fat,
- 19 grams of protein, and
- 14 grams of carbohydrates
How to Store Leftover chicken mole?
Leftover chicken mole can be stored in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. To reheat it, just place it in a saucepan over medium heat and stir until heated through.
Leftovers can also be enjoyed cold – simply top with some fresh cilantro or avocado slices.
FAQs
Can pregnant women eat this?
Yes, however, pregnant women should consult their physician before eating while pregnant. For sure this dish, as it contains chile peppers which may cause discomfort.
What else can I serve with the dish?
Chicken mole pairs well with other Mexican dishes such as refried beans, rice, and tortillas. It is also delicious and served over warm flour or corn tortillas. You can also serve it with a side salad or roasted vegetables for a complete meal. Additionally, you can garnish your plate with fresh cilantro, diced tomatoes, and sliced avocado for added flavor and texture.
Can I make this dish ahead of time?
Yes! You can prepare the sauce and chicken up to two days in advance and store them separately in the refrigerator. Then when you’re ready to serve, just combine them together and heat until warmed through. This will save you time and make sure your chicken mole is always fresh and delicious!
Wrapping Up
Thanks for reading this recipe on how to make authentic Mexican Chicken Mole. With the combination of chiles, spices, and chocolate, this dish is truly a culinary masterpiece. I hope you give it a try in your own kitchen and get compliments from all your family and friends!
There are so many different ways to make this classic Mexican dish – have fun. Don’t forget to share the recipe with your friends and family.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more