Description
Hearty Mexican Chicken Mole offers rich, complex flavors that dance between smoky chocolate depths and tender spiced chicken. Culinary adventurers will discover a soulful dish blending traditional ingredients with modern passion, inviting you to savor each nuanced bite.
Ingredients
Scale
Poultry:
- 4 bone-in, skin-on chicken thighs (or boneless breasts)
- 2 cups chicken broth (for poaching the chicken)
- 1 teaspoon salt
- ½ teaspoon black pepper
Chili and Spice Blend:
- 2 dried ancho chilies (stems & seeds removed, soaked in warm water)
- 2 dried guajillo chilies (or pasilla chilies, soaked in warm water)
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- ½ teaspoon smoked paprika (optional, for depth of flavor)
- ½ teaspoon dried oregano
Additional Ingredients:
- 2 tablespoons vegetable oil
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons peanut butter (or ground almonds)
- ¼ cup raisins (adds slight sweetness)
- 1 small corn tortilla (torn into pieces, for thickening)
- 2 medium tomatoes (chopped)
- 2 cups chicken broth (or reserved poaching liquid)
- 1 ounce dark chocolate (70% or Mexican chocolate like Abuelita)
- 1 teaspoon sugar (optional, for balance)
- Salt & black pepper to taste
- Sesame seeds (for sprinkling)
- Chopped cilantro
- Warm corn tortillas or rice
Instructions
- Gently poach the chicken in a seasoned broth, letting it simmer until tender and fully cooked. Extract the chicken from the liquid, preserving two cups of the aromatic broth for the upcoming sauce preparation.
- Carefully toast the dried chilies in a hot, dry skillet until they release their rich, earthy fragrance. Submerge the toasted chilies in warm water, allowing them to rehydrate and soften completely.
- In the same skillet, sauté finely chopped onions and minced garlic until they become translucent and aromatic. Introduce a medley of warm spices: cumin, cinnamon, paprika, and oregano, creating a complex flavor base.
- Incorporate peanut butter, plump raisins, torn tortilla pieces, and ripe tomatoes into the spice mixture. Let the ingredients meld and caramelize, developing deep, intricate flavors.
- Deglaze the pan with reserved chicken broth and add the softened chilies. Allow the mixture to simmer, developing a rich, intense sauce profile.
- Transfer the sauce to a blender and purée until completely smooth and velvety. Reintroduce the sauce to the pan and gently fold in dark chocolate, stirring until it melts seamlessly.
- Taste and adjust the seasoning with salt, black pepper, and a touch of sugar if needed. Carefully return the poached chicken to the sauce, letting it slowly simmer and absorb the complex flavors.
- Plate the chicken, generously coating it with the luxurious mole sauce. Garnish with a sprinkle of toasted sesame seeds and fresh cilantro. Serve alongside warm tortillas or fluffy rice.
Notes
- Enhance the chicken’s tenderness by gently poaching it in the broth, avoiding rapid boiling which can make the meat tough and dry.
- Choose dark chocolate with at least 70% cocoa for a deep, rich mole sauce that balances bitter and sweet flavors perfectly.
- Customize the heat level by adjusting the types of chilies used – swap out poblano for ancho or guajillo to create a milder or spicier version.
- Make the dish gluten-free by substituting wheat tortilla pieces with gluten-free corn tortillas or almond flour to maintain the sauce’s thickness and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 100 mg