Chicken Mole is a beloved traditional Mexican dish known for its complex sauce made from a blend of spices, chocolate, nuts, and chilies. While there are many regional variations, this recipe provides a rich, flavorful, and relatively easy-to-make mole sauce that pairs perfectly with tender chicken.
Authentic Chicken Mole Recipe
Ingredients:
For the Chicken:
- 4 bone-in, skinless chicken thighs (or breasts)
- 1 small onion, quartered
- 3 garlic cloves, smashed
- 1 bay leaf
- 6 cups water (enough to cover chicken)
- Salt and pepper to taste
For the Mole Sauce:
- 3 dried ancho chilies
- 3 dried pasilla chilies
- 2 dried guajillo chilies
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1/4 cup almonds or peanuts
- 2 tbsp sesame seeds
- 1/4 cup raisins
- 1 small tortilla (or slice of bread), torn into pieces
- 2 tbsp unsweetened cocoa powder (or Mexican chocolate if available)
- 1 tbsp sugar (optional for sweetness)
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp cumin
- 1/4 tsp oregano
- 2-3 cups chicken broth (reserved from cooking the chicken)
- 2 tbsp oil (vegetable or olive oil)
- Salt and pepper to taste
Optional Garnishes:
- Fresh cilantro, chopped
- Extra sesame seeds for sprinkling
- Sliced avocado
Directions:
1. Cook the Chicken:
- Place the chicken in a large pot with the quartered onion, garlic, bay leaf, and enough water to cover. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken and set aside. Strain and reserve the broth for later use.
2. Prepare the Dried Chilies:
- Remove the stems and seeds from the dried ancho, pasilla, and guajillo chilies.
- Heat a dry skillet over medium heat and lightly toast the chilies for about 1-2 minutes until fragrant. Be careful not to burn them.
- Place the toasted chilies in a bowl, cover with hot water, and let them soak for about 15 minutes until softened.
3. Toast and Sauté the Ingredients:
- In the same skillet, add 2 tablespoons of oil. Sauté the chopped onion and garlic until soft and golden (about 5-7 minutes).
- Add the almonds (or peanuts), sesame seeds, raisins, and torn pieces of tortilla. Toast everything until lightly browned, about 3-4 minutes.
- Stir in the cocoa powder, sugar, cinnamon, cloves, cumin, and oregano. Sauté for another 1-2 minutes to let the spices bloom.
4. Blend the Mole Sauce:
- Drain the soaked chilies and add them to a blender, along with the sautéed onion, garlic, nut mixture, and about 2 cups of the reserved chicken broth.
- Blend until smooth. You may need to do this in batches, depending on the size of your blender.
- If the sauce is too thick, add more chicken broth until it reaches a thick but pourable consistency.
5. Simmer the Mole:
- Pour the blended sauce through a fine mesh sieve into a large pot to remove any remaining chili skins or seeds, ensuring a smooth sauce.
- Bring the sauce to a simmer and cook for 20-30 minutes, stirring occasionally to prevent sticking. Adjust the seasoning with salt, pepper, and a little sugar if you prefer a sweeter mole.
6. Add the Chicken:
- Once the mole sauce has thickened and its flavors have developed, add the cooked chicken back into the pot.
- Simmer for another 10-15 minutes, allowing the chicken to absorb the flavors of the mole.
7. Serve:
- Serve the chicken mole over rice or with warm tortillas.
- Garnish with fresh cilantro, sesame seeds, or avocado slices if desired.
Tips:
- Mole sauce is even better the next day as the flavors continue to meld together.
- You can make a larger batch of mole sauce and freeze it for later use.
This authentic chicken mole recipe delivers a rich and satisfying dish with layers of deep, smoky, and slightly sweet flavors. It’s perfect for a special occasion or when you want to bring the taste of Mexico to your kitchen!