Description
Simmering with rich Mexican heritage, this chicken mole blends complex spices and chocolate into a deeply satisfying dish. Layers of traditional flavors invite home cooks to explore culinary depths while savoring each remarkable bite.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (or boneless breasts)
- 2 cups (480 ml) chicken broth (for poaching the chicken)
- 1 tsp salt
- ½ tsp black pepper
- 2 dried ancho chilies (stems & seeds removed, soaked in warm water)
- 2 dried guajillo chilies (or pasilla chilies, soaked in warm water)
- 1 tsp ground cumin
- 1 tsp cinnamon
- ½ tsp smoked paprika (optional, for depth of flavor)
- ½ tsp dried oregano
- 2 tbsps vegetable oil
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 2 tbsps 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 (480 ml) chicken broth (or reserved poaching liquid)
- 1 oz dark chocolate (70% or Mexican chocolate like Abuelita)
- 1 tsp sugar (optional, for balance)
- Salt & black pepper to taste
- Sesame seeds (for sprinkling)
- Chopped cilantro
- Warm corn tortillas or rice
Instructions
- Poaching Chicken: Gently simmer chicken in seasoned broth until tender, reserving two cups of the aromatic liquid for sauce preparation.
- Chili Preparation: Toast dried chilies in a dry skillet until fragrant, then soak in warm water to rehydrate completely.
- Flavor Foundation: Sauté onions and garlic until translucent, then introduce cumin, cinnamon, paprika, and oregano to create a robust spice blend.
- Sauce Development: Combine peanut butter, raisins, tortilla pieces, and tomatoes with the spice mixture, allowing ingredients to caramelize and intensify flavors.
- Sauce Refinement: Deglaze pan with reserved chicken broth, add softened chilies, and simmer to develop a rich, complex sauce profile.
- Chocolate Integration: Purée sauce until smooth, return to pan, and fold in dark chocolate, stirring until completely melted and incorporated.
- Final Touches: Adjust seasoning with salt, pepper, and sugar if needed. Gently return chicken to the sauce, allowing it to absorb the intricate flavors.
- Serving: Plate chicken, generously coating with mole sauce, and garnish with toasted sesame seeds and fresh cilantro. Accompany with warm tortillas or rice.
Notes
- Optimize Chili Toasting: Take care not to burn dried chilies while toasting; watch for a fragrant aroma and light color change to prevent bitterness.
- Balance Chocolate Intensity: Add dark chocolate gradually, tasting to ensure it complements rather than overwhelms the complex sauce’s depth.
- Enhance Sauce Smoothness: Strain the blended sauce through a fine-mesh sieve for an ultra-silky texture, removing any potential chili seed remnants.
- Customize Spice Levels: Adjust the type and quantity of chilies to control heat intensity, swapping in milder varieties like ancho or guajillo for a gentler flavor profile.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 100 mg