Name: Chicken Mole: A Delicious and Authentic Recipe
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 6-8 servings
Ingredients: 3-4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts work well); 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 dried ancho chiles, stemmed, seeded, and deveined; 2 dried pasilla chiles, stemmed, seeded, and deveined; 2 dried guajillo chiles, stemmed, seeded, and deveined; 1/4 cup vegetable oil; 1 medium onion, roughly chopped; 4 cloves garlic, minced; 1/2 cup blanched almonds; 1/4 cup raisins; 1/4 cup pumpkin seeds (pepitas); 2 tablespoons sesame seeds; 1 corn tortilla, torn into pieces; 1 slice of day-old bread, crust removed, torn into pieces; 1/4 cup unsweetened cocoa powder; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 1/8 teaspoon ground anise seed; 1/4 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/4 teaspoon ground coriander; 1/4 cup chicken broth, plus more as needed; 1 ounce Mexican chocolate (such as Ibarra or Abuelita), roughly chopped; 1 tablespoon apple cider vinegar; 1 teaspoon brown sugar; Salt to taste; Cooked rice; Sesame seeds, for garnish

Chicken Mole, a dish shrouded in legend and bursting with complex flavors, is more than just a meal; it's an experience. Imagine tender chicken, simmered in a rich, dark sauce that dances on your tongue with hints of chocolate, chili, nuts, and spices. It's a symphony of tastes that will leave you craving more. Have I got your attention?

The history of mole (pronounced "moh-lay") is as captivating as its taste. Originating in Mexico, some stories trace its roots back to pre-Hispanic times, while others credit 17th-century nuns in Puebla who, upon hearing of a visiting archbishop, frantically combined whatever ingredients they had on hand to create a truly unforgettable sauce. Regardless of its exact origin, mole has become a cornerstone of Mexican cuisine, representing hospitality, celebration, and culinary artistry.

What makes Chicken Mole so beloved? It's the incredible depth of flavor, achieved through a meticulous process of toasting, grinding, and simmering a variety of ingredients. The combination of sweet, savory, and spicy notes creates a truly unique and satisfying dish. While it may seem intimidating at first, I'm here to guide you through each step, making this traditionally complex recipe surprisingly approachable. Get ready to impress your friends and family with this authentic and delicious taste of Mexico!

Ingredients:

For the Chicken:

3-4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts work well)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper

For the Mole Sauce:

2 dried ancho chiles, stemmed, seeded, and deveined
2 dried pasilla chiles, stemmed, seeded, and deveined
2 dried guajillo chiles, stemmed, seeded, and deveined
1/4 cup vegetable oil
1 medium onion, roughly chopped
4 cloves garlic, minced
1/2 cup blanched almonds
1/4 cup raisins
1/4 cup pumpkin seeds (pepitas)
2 tablespoons sesame seeds
1 corn tortilla, torn into pieces
1 slice of day-old bread, crust removed, torn into pieces
1/4 cup unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground anise seed
1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 cup chicken broth, plus more as needed
1 ounce Mexican chocolate (such as Ibarra or Abuelita), roughly chopped
1 tablespoon apple cider vinegar
1 teaspoon brown sugar
Salt to taste

For Serving:

Cooked rice
Sesame seeds, for garnish
Chopped onion, for garnish

Preparing the Chicken:

Season the Chicken: Pat the chicken pieces dry with paper towels. This helps them brown nicely. Season generously with salt and pepper. Don't be shy!
Sear the Chicken: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces, skin-side down, and sear for 5-7 minutes per side, or until golden brown. You might need to do this in batches to avoid overcrowding the pot. Overcrowding will steam the chicken instead of searing it. Remove the chicken from the pot and set aside.

Preparing the Chiles:

Toast the Chiles: In a dry skillet over medium heat, toast the dried chiles for a few seconds per side, until they become fragrant and slightly pliable. Be careful not to burn them, as this will make them bitter. This step is crucial for unlocking the chiles' flavor.
Soak the Chiles: Place the toasted chiles in a bowl and cover with hot water. Let them soak for at least 30 minutes, or until they are softened. This will make them easier to blend.

Making the Mole Sauce:

Sauté Aromatics: In the same pot you used to sear the chicken, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
Toast the Nuts and Seeds: Add the almonds, raisins, pumpkin seeds, and sesame seeds to the pot. Toast for 2-3 minutes, stirring constantly, until fragrant and lightly golden. This adds depth and complexity to the mole.
Add Bread and Tortilla: Stir in the torn tortilla pieces and bread pieces. Cook for another minute, stirring constantly.
Blend the Chile Mixture: Drain the soaked chiles, reserving about 1 cup of the soaking liquid. Place the chiles in a blender along with the sautéed onion, garlic, nuts, seeds, tortilla, and bread. Add the cocoa powder, cinnamon, cloves, anise seed, oregano, cumin, and coriander. Pour in 1/4 cup of chicken broth and blend until smooth, adding more broth as needed to achieve a smooth, pourable consistency. Be patient; this may take a few minutes. The mixture should be very smooth.
Cook the Mole Sauce: Pour the blended mole sauce into the pot. Cook over medium-low heat, stirring constantly, for 15-20 minutes, or until the sauce has thickened and deepened in color. Be careful not to let it burn. The sauce should be simmering gently.
Add Chocolate and Vinegar: Stir in the Mexican chocolate, apple cider vinegar, and brown sugar. Continue to cook, stirring constantly, until the chocolate is melted and the sauce is smooth.
Season the Mole Sauce: Taste the mole sauce and season with salt to taste. Remember that mole is a complex sauce, so don't be afraid to adjust the seasonings to your liking.

Combining Chicken and Mole:

Add Chicken to Mole: Return the seared chicken pieces to the pot with the mole sauce. Make sure the chicken is submerged in the sauce.
Simmer: Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and cook for 30-40 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
Shred (Optional): If desired, remove the chicken from the pot and shred the meat from the bones. Return the shredded chicken to the sauce. This is optional, but it makes the dish easier to eat.

Serving:

Serve: Serve the chicken mole hot over cooked rice.
Garnish: Garnish with sesame seeds and chopped onion.

Tips for Success:

Chile Preparation is Key: Don't skip the toasting and soaking steps for the chiles. This is essential for developing their flavor and ensuring a smooth sauce.
Don't Burn the Mole: Mole can burn easily, so stir it frequently, especially during the cooking process. Use a heavy-bottomed pot to help prevent burning.
Adjust the Consistency: If the mole sauce is too thick, add more chicken broth to thin it out. If it's too thin, simmer it for a longer period of time to reduce it.
Spice Level: The heat level of the mole depends on the chiles you use. If you prefer a milder mole, remove the seeds and veins from the chiles more thoroughly. You can also use fewer chiles.
Make Ahead: Mole sauce can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. This is a great way to break up the cooking process.
Use Quality Chocolate: The quality of the Mexican chocolate will affect the flavor of the mole. Use a good quality chocolate, such as Ibarra or Abuelita.
Don't Be Afraid to Experiment: Mole is a very personal dish, so don't be afraid to experiment with the ingredients and seasonings to create your own unique version. Some people add nuts like peanuts or pecans. Others add different spices like allspice or star anise.

Variations:

Chicken Alternatives: While this recipe is for chicken mole, you can also use other meats, such as turkey, pork, or beef.
Vegetarian Mole: For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth. You can also add vegetables such as zucchini, squash, or potatoes to the mole.
Mole Poblano: This is the most traditional type of mole, and it typically includes more ingredients, such as plantains, nuts, and spices.
Mole Negro: This type of mole is made with black chiles and has a very dark color.
Mole Verde: This type of mole is made with green chiles and herbs.

Serving Suggestions:

Rice: Serve the chicken mole over cooked rice. White rice, brown rice, or Mexican rice all work well.
Tortillas: Serve with warm tortillas for dipping and scooping.
Beans: Serve with a side of refried beans or black beans.
Salad: Serve with a simple green salad to balance the richness of the mole.
Garnishes: Garnish with sesame seeds, chopped onion, cilantro, or a dollop of sour cream or Mexican crema.

Conclusion:

And there you have it! This Chicken Mole recipe is truly a culinary adventure you won't want to miss. From the rich, complex flavors of the homemade mole sauce to the tender, perfectly cooked chicken, every bite is an explosion of deliciousness. I know the ingredient list might seem a little daunting at first glance, but trust me, the end result is absolutely worth the effort. It's a dish that's perfect for impressing guests, celebrating a special occasion, or simply treating yourself to something extraordinary. Why is this a must-try? Because it's more than just a meal; it's an experience. It's a journey through the vibrant flavors of Mexican cuisine, a testament to the power of slow cooking and the magic that happens when seemingly disparate ingredients come together in perfect harmony. The depth of flavor in the mole sauce is unlike anything you've probably tasted before – a symphony of sweet, spicy, smoky, and savory notes that will tantalize your taste buds and leave you craving more. Plus, making it from scratch gives you complete control over the ingredients, allowing you to adjust the spice level and sweetness to your exact preferences. But the best part? It's incredibly versatile! Serve this Chicken Mole over a bed of fluffy Mexican rice, alongside warm tortillas for scooping up every last bit of sauce, or with a side of refried beans and a dollop of sour cream. For a lighter option, try shredding the chicken and using it as a filling for tacos or enchiladas. You could even toss it with pasta for a unique and flavorful twist on a classic dish. Looking for variations? Feel free to experiment with different types of chiles to adjust the heat level. If you prefer a sweeter mole, add a bit more chocolate or piloncillo. For a nuttier flavor, try using a combination of almonds, pecans, and peanuts. And if you're short on time, you can even use a high-quality store-bought mole paste as a base, although I highly recommend making it from scratch at least once to truly appreciate the depth of flavor.

Serving Suggestions:

* Serve over Mexican rice with a sprinkle of sesame seeds. * Warm tortillas for making tacos or enjoying with the sauce. * A dollop of Mexican crema or sour cream for added richness. * A side of refried beans and a fresh salsa. * Garnish with chopped cilantro and thinly sliced red onions.

Variations to Explore:

* Adjust the heat level by using different types of chiles. * Add more chocolate or piloncillo for a sweeter mole. * Experiment with different nuts, such as almonds, pecans, or peanuts. * Use chicken thighs instead of chicken breasts for a richer flavor. * Add a splash of mezcal or tequila to the mole sauce for an extra kick. I'm so excited for you to try this recipe and experience the magic of homemade Chicken Mole for yourself. Don't be intimidated by the process – take it one step at a time, and remember to have fun! Cooking should be an enjoyable experience, and this recipe is a perfect opportunity to unleash your inner chef and create something truly special. Once you've made it, I would absolutely love to hear about your experience! Did you make any modifications? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below – I can't wait to see what you create! Happy cooking!