Chicken Mole Recipe
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.
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Servings: 2 people
Calories: 244kcal
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.